Spicy Chicken Scarpariello Recipes

CHICKEN SCARPARIELLO

Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 18

Ingredients

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.

SPICY SCARPARIELLO WINGS RECIPE - (4/5)

SPICY SCARPARIELLO WINGS Recipe - (4/5) image

Provided by cherwest

Number Of Ingredients 16

Ingredients

For sauce:
24 medium size chicken wings, cut into two
1/4 cup chopped garlic
1/2 bunch fresh chopped rosemary
1/2 bunch chopped fresh oregano
Salt and pepper
1 large shallot, chopped
1 tablespoon unsalted butter
3 tablespoons white wine
1 cup chicken stock
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
Blue cheese dressing
Celery sticks

Steps:

Marinate wings in garlic, rosemary, oregano and salt and pepper for 2-4 hours. To make sauce, saute shallot in butter until lightly brown and limp. Add white wine, stock and lemon juice. Boil, stirring, until thickened and reduced. Add Tabasco sauce, crushed red pepper and cayenne pepper. Deep-fry wings for 10 to 15 minutes, or bake in preheated 350-degree oven for 25 to 30 minutes. Drain on paper towels. Mix wings with sauce , and toss to coat. Serve with celery sticks and blue cheese dressing.

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

Ingredients

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

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

Ingredients

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 - RACHAEL RAY

Chicken Scarpariello - Rachael Ray image

Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.

Provided by kitchenslave03

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 teaspoon poultry seasoning
2 tablespoons olive oil
2 red bell peppers, cut in 1-inch pieces
3 hot cherry peppers, drained and chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup Italian parsley, chopped
2 tablespoons hot pepper juice, from jar

Steps:

Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
Serve over orzo.

CHICKEN SCARPARIELLA

Chicken Scarpariella image

Provided by Michael Lomonaco

Categories Chicken Herb Poultry Sauté

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 3 1/2 pound chicken
Salt and pepper
1 teaspoon dried oregano
1/2 cup extra-virgin olive oil
3 cloves garlic, thinly sliced or slivered
1/2 of a fresh lemon
1/2 cup white wine
1/2 cup red wine vinegar
1 cup chicken broth
3 sprigs fresh rosemary, leaves only
1/2 cup chopped fresh flat-leaf (or Italian) parsley leaves, washed and dried
3 tablespoon butter

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.