Speedy Chicken Scarpariello Recipes

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CHICKEN SCARPARIELLO



Chicken Scarpariello image

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

1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
½ cup white wine
1 cube chicken bouillon
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
1 pinch ground black pepper

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



Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

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.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)



Rao's Chicken Scarpariello (Shoemaker's Chicken) image

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

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 links Italian sausage (2 hot and 2 sweet), about 1 pound
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole
2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 to 1/2 cup red wine vinegar, to taste
1 tablespoon dried oregano leaves

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

SPEEDY CHICKEN SCARPARIELLO



Speedy Chicken Scarpariello image

There are many different versions of scarpariello; some, like this one, call for sausages, making this dish a hearty mainstay in our household. The recipe calls for fully cooked italian-flavored chicken sausage but I often have a hard time finding this at my local grocery store, so I typically use italian-flavored turkey sausage. Just remember to cook it before adding it in. I found this recipe in a family circle cookbook.

Provided by everydaycook

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 lbs boneless skinless chicken thighs or 2 lbs boneless skinless chicken breasts, fat removed and cut into 1-inch pieces
3/4 teaspoon salt
3/4 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
12 ounces fully cooked italian-flavored chicken sausage
1 lb refrigerated potato, that have been precooked and diced
2 -3 sweet peppers, any colors you like, seeded and cut up
2 garlic cloves, chopped
1/4 cup Italian salad dressing

Steps:

  • in large nonstick skillet, heat oil over medium-high heat.
  • season the chicken with 1/4 teaspoon each of the salt, Italian seasoning, and pepper.
  • sauté chicken for 5 minutes, stirring occasionally.
  • cut sausages in 1/2-inch pieces.
  • add to skillet along with potatoes, sweet peppers and garlic.
  • stir in remaining 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon pepper.
  • add italian dressing and stir to combine.
  • cover skillet and cook over medium-high heat for 15 minutes, stirring occasionally.
  • remove skillet from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 423.9, Fat 19.3, SaturatedFat 5, Cholesterol 194, Sodium 1113.5, Carbohydrate 21.7, Fiber 2.6, Sugar 4.2, Protein 39.6

SPICY CHICKEN SCARPARIELLO



Spicy Chicken Scarpariello image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 stalks broccoli (about 1 1/4 pounds), florets and tender stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breasts (about 8 ounces each)
1 red bell pepper, chopped
4 cloves garlic, smashed
1 1/2 teaspoons chopped fresh oregano
1/2 cup dry white wine
1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
3/4 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
  • Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
  • Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.
  • Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.

Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 166 milligrams, Sodium 649 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Make and share this Chicken Scarpariello recipe from Food.com.

Provided by Louise See

Categories     Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken breasts, cut into 2
1/4 cup fresh garlic, minced
1/2 cup butter, no substitute
1/4 cup olive oil
1 cup mushroom, sliced
4 links Italian sausage, sweet or hot -- sauteed and cut into 1 (good quality)
1/2 cup pepperoncini pepper
1/2 cup roasted red pepper, cut into strips
1/2 cup Italian olives, pitted (green or black or combo, good quality)
1 1/2 tablespoons capers, drained and rinsed
salt and pepper
to taste fresh basil, cut into thin strips or dried to taste
1/2 teaspoon red pepper flakes (or to taste)
1/2 cup white wine

Steps:

  • Season chicken with salt and pepper and let sit a few minutes Heat butter and olive oil in a large frying pan on med/low heat. Add garlic and saute just until garlic softens, do not brown.
  • Add chicken and saute until lightly browned.
  • Add mushrooms and saute about 3 minutes Add all other ingredients except wine and saute about 3 or 4 minutes.
  • Add wine and simmer for about 5 minutes or until chicken is cooked through and sauce thickens slightly

Nutrition Facts : Calories 969.5, Fat 77, SaturatedFat 29.2, Cholesterol 217.3, Sodium 1957.7, Carbohydrate 10.6, Fiber 1.6, Sugar 2, Protein 53.2

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Categories     Chicken     Poultry     Sauté     Quick & Easy     Dinner     Bell Pepper     Hot Pepper     Winter     Potluck     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 1/2 lb chicken thighs with skin and bone
3 tablespoons olive oil
1 large onion, chopped
2 red bell peppers, cut into 3/4-inch pieces
2 to 4 jarred hot cherry peppers in vinegar, drained and finely chopped
5 garlic cloves, thinly sliced
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup chopped fresh parsley

Steps:

  • Hack each thigh in half (or into thirds if large) across the bone with a cleaver or a sharp heavy knife. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, beginning skin sides down, turning occasionally and adjusting heat to keep from burning, until cooked through and well browned on all sides, 10 to 12 minutes (add another tablespoon oil to skillet for second batch). Transfer chicken as cooked with tongs to a plate and keep warm, covered with foil.
  • Pour off all but 1 tablespoon fat from skillet. Add remaining tablespoon oil and cook onion, bell peppers, and cherry peppers (to taste) over moderate heat, covered, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until garlic is golden, about 2 minutes. Add wine and broth and boil, uncovered, until most of liquid is evaporated, about 4 minutes. Add chicken (with any juices accumulated on plate) and parsley and cook over moderate heat, stirring, until heated through, then season with salt.

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