The Hirshon Italian American Chicken Scarpariello Recipes

THE HIRSHON ITALIAN-AMERICAN CHICKEN SCARPARIELLO

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees.
• Marinate chicken in roasted garlic Italian dressing for at least 2 hours or up to overnight in the fridge.
• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking.
• Add chicken to skillet, skin side down, and cook without moving until well browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 3 minutes. Transfer chicken to plate.
• Add sausage to fat left in skillet and cook, breaking up with spoon, until browned, about 3 minutes. Transfer sausage to paper towel-lined plate.
• Pour off all but 1 Tbsp. of the fat from the skillet and return to medium-high heat. Add onion and peppadew pepper strips and cook until vegetables are softened and lightly browned, about 5 minutes.
• Add Calabrian peppers, garlic, and oregano and cook until fragrant, about 1 minute. Stir in flour and cook for 30 seconds. Add broth, sugar, vermouth and pepper brine and bring to simmer, scraping up any browned bits.
• Remove skillet from heat and stir in sausage. Arrange chicken pieces, skin side up, in single layer in skillet and add any accumulated juices. Transfer skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 25 minutes.
• Carefully remove skillet from oven (handle will be very hot). Transfer chicken to serving platter. Season onion mixture with salt and pepper to taste, then spoon over chicken. Sprinkle with parsley and sage and serve with bread to mop up the tasty juices!

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)

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.