RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that - plus hot peppers, potatoes, vinegar and wine - goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
Provided by Jason Epstein
Categories dinner, poultry, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
- Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
- Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 20 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN SCARPARIELLO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
- Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
CHICKEN SCARPIELLO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
- Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
CHICKEN SCARPARIELLA
Steps:
- 1. Wash the chicken under cold running water. Place chicken in a large bowl; cover with fresh water and sprinkle on 2 tablespoon salt. Refrigerate for 1 hour, to brine (this improves cooked meat's texture and moistness). Remove chicken from water, rinse again and dry with paper towels.
- 2. Cut the chicken into at least 10 pieces. Season chicken pieces with salt and pepper and sprinkle with oregano. Add more oregano if desired.
- 3. Warm oil over low heat in a 12-inch, heavy, straight-sided skillet or Dutch oven with a lid . Shallow fry the chicken in batches until golden brown, turning pieces gently with tongs as they brown. Transfer browned chicken to a platter.
- 4. Add garlic slices to skillet, still over low heat. Cook gently, being careful not to brown garlic. Using a slotted spoon, transfer to platter with chicken.
- 5. Squeeze the juice of lemon half into skillet. Add the lemon to the pan as well. Add the wine, vinegar, and stock. Increase heat to medium and bring to a boil, scraping the browned bits from the bottom of the pan.
- 6. Return the chicken and any platter juices to the skillet. Bring liquid to a simmer; cover pan and braise chicken until fully cooked, about 8 minutes. (The small pieces will cook more quickly than the large ones, so you have to keep an eye on the pot so as not to overcook them.)
- 7. Transfer cooked chicken to a serving platter. Add the rosemary, parsely, and butter to the skillet. Stir to combine and pour the sauce over the chicken. Serve immediately.
CHICKEN SCARPARIELLO
A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
Provided by Jill M.
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
- In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
- To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
Nutrition Facts : Calories 580.1 calories, Carbohydrate 14.3 g, Cholesterol 175.8 mg, Fat 21.4 g, Fiber 0.7 g, Protein 67.7 g, SaturatedFat 5.4 g, Sodium 1085.8 mg, Sugar 1 g
CHICKEN SCARPARIELLO
From italianfoodforever.com (adapted by me), the true name of this dish is "Pollo alla Scarpariello." This translates to "shoemaker's" style chicken, which consists of golden brown pieces of roasted chicken topped with a lemon sauce. This is one of my absolute favorite dishes, especially when paired with roasted garlic-rosemary potatoes. I wouldn't recommend this for a dinner party, unless you do ALL of the prep work ahead of time.
Provided by KissKiss
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Mix together the flour and oregano. Season the chicken with salt and pepper and dredge in flour mixture.
- In a large, heavy, oven-proof skillet, heat the olive oil over medium-high heat and brown the chicken on both sides. Then remove the chicken to a plate.
- Pour off oven pan juices to leave 2 tbsp of juice (with brown bits) in the pan. Add the onion and cook until soft, then add the garlic.
- As soon as garlic starts to sizzle, add the wine and scrape the pan to release brown bits. Over medium heat, reduce the wine by half.
- Add the chicken stock and bring to a bowl over high heat. Once boiling, add the chicken pieces and the rosemary to the skillet. Spoon some pan juices over the chicken, and put the skillet in the oven to bake for 20 minutes.
- Just before cook time is over, mix the softened butter with the tablespoon of flour (to make a thickener).
- Remove skillet from oven, and move the chicken pieces from the skillet to a warmed platter. Bring the remaining sauce to a boil.
- Add the lemon juice and season with salt and pepper. Then add the flour-butter mixture plus the remaining two tablespoons butter. Remove rosemary and whisk the mixture until the flour-mixture is dissolved (no lumps).
- Once the sauce thickens, stir in the parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Nutrition Facts :
CHICKEN SCARPARIELLO
The origins of this dish are uncertain, but many people believe that it is Italian-American, not Italian, and was invented by a Southern Italian chef in New York, where it is standard fare in every neighborhood. The recipe below was obtained from a friend in Sicily. Dishes called "scarpariello," which means shoemaker style, are made in Southern Italy. The "iello" ending is definitely a Southern language ending. Saying shoemaker-style in Naples or Bari either means that the dish is so meager it could even be made by the family of a poor shoemaker, or it contains such prosaic ingredients that it can easily be cobbled together. In its most Italian version, such as the following, it is no more than fried chicken chunks on the bone, lightly glazed with a lemon-wine sauce. Often, chunks of pork sausage, sweet pepper strips, even mushrooms are added to the dish, which makes it anything but humble. Sometimes the dish is saucy, which makes it more American than Italian. Without question, chicken cooked on the bone this way is significantly more succulent than chicken cooked off the bone. Some restaurants serve it boneless and dry anyway. I'd say this is not a dish for you if you don't like to pick at chicken on the bone.
Provided by Phil Franco
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper.
- Rinse and dry the chicken pieces, and then dredge them lightly in the seasoned flour mixture.
- In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil.
- Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top.
- Bake the chicken until done, about 20 minutes.
- Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps.
- Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
- That's it!
Nutrition Facts : Calories 737.7, Fat 48.9, SaturatedFat 14.9, Cholesterol 152.3, Sodium 378.5, Carbohydrate 30.4, Fiber 1.4, Sugar 1.8, Protein 37.3
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