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
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.
SPICY CHICKEN SCARPARIELLO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
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
Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender-and the aroma is sublime.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.
- Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.
- Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes.
- Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet.
- Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.
SPEEDY CHICKEN SCARPARIELLO
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
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
CHICKEN SCARPARIELLO
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
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
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
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.
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
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
Steps:
- Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet over medium heat. Add half of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.
- Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3 or 4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2 to 3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20 to 25 minutes.
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