???? How To Make Chicken Scarpariello - Recipe
Every once in a while you come across a recipe that has hotly contested origins, and a name that sorta says it’s from a certain region of the world… Chicken Scarpariello is one of those Chicken dinner recipes.
It’s not really Italian cooking; it’s vaguely an Italian recipe, but it’s whatever you want it to be.
At it’s heart it’s a braised chicken and sausage recipe with vegetables and hot peppers. You can put pretty much any veg that you want in here, any chicken parts that you like (though chicken thighs are best), any sausage - or no sausage at all.
Recipes don’t need to be wrapped up in dogma, try it, make changes, make it your own!
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Ingredients:
4-6 bone-in, skin-on chicken thighs
Coarse salt and freshly ground black pepper
1 Tbsp (15 mL) oil - we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced - 300g
2 cups (500 mL) sliced mushrooms - 250g
10 - 12 baby potatoes quartered - 300g
2 Tbsp (30 mL) fresh sage, minced
4-6 cloves garlic, smashed
8 hot pickled peppers
1/4 cup (60 mL) pickling liquid from the jar
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
Method:
Preheat oven to 350°F (180°C).
Season chicken with salt and pepper.
Heat oil in a braiser over medium-high heat.
Brown chicken skin side down; until crispy.
Flip and brown on second side.
Transfer to a large plate and set aside.
Add sausage to the same pan and cook until browned.
Transfer sausage to the same plate as the chicken.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Add chicken stock, return the sausage to pan and stir to combine.
Return chicken thighs to the pan skin side up.
Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.
Serves: 4
Total time:1 hour
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Chicken Scarpariello with Sausage, Potatoes, and Cherry Peppers
Chicken Scarpariello is an amazing Italian-American chicken dish. It has seared chicken (thighs are great for this recipe), roasted potatoes, Italian sausage, and vinegar peppers all in flavorful vinegar, white wine, and chicken stock sauce. The sauce is super tangy, sticky, and most importantly super delicious! I hope you enjoy this Italian chicken, potatoes, and sausage with vinegar recipe!
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Marc Murphy's Braised Chicken with Tomatoes, Potatoes, Olives and Capers | Food Network
Cook along with Marc as he demonstrates how to prep a flavorful, easy, one-pot wonder with Braised Chicken Legs and Thighs!
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RECIPE COURTESY OF MARC MURPHY
Braised Chicken Legs and Thighs with Tomatoes, Potatoes, Olives and Capers
Level: Easy
Total: 1 hr 30 min
Active: 55 min
Yield: 4 servings
Ingredients
4 chicken legs, split into thighs and drumsticks
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
3 tablespoons olive oil
3 tablespoons (1 1/2 ounces) unsalted butter
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
1/4 cup dry white wine
4 cups Chicken Stock or store-bought, recipe follows
1 1/3 cups canned crushed tomatoes
2 medium Yukon Gold potatoes (about 12 ounces), halved, then cut into thirds
2/3 cup green olives (such as Picholine or Cerignola), pitted and halved
2 tablespoons drained capers
2 sprigs fresh thyme, tied with butcher's twine
Chicken Stock:
3 1/2 to 4 pounds chicken backs and wings
2 medium carrots, peeled
2 celery ribs, trimmed
1 medium onion, peeled
1/2 bunch fresh flat-leaf parsley
2 sprigs fresh thyme
Kosher salt (optional)
Directions
Let the chicken come to room temperature, then pat the pieces dry and season with salt and pepper. Place the flour in a shallow, flat container and dredge the chicken in the flour, shaking off any excess. Set aside.
In a large heavy-bottomed skillet or a Dutch oven designed for braising, heat the oil over medium-high heat for 1 minute. Add the butter, let it melt and heat until it begins to turn brown, about 2 minutes. Add the chicken and cook until browned on all sides, about 4 minutes per side. Transfer the chicken to a large platter and set aside.
Pour off all but 2 tablespoons of the fat from the skillet and return the skillet to the stovetop over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 1 minute. Add the wine and deglaze the pan, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook until the wine has reduced by half, 1 to 2 minutes. Add the stock and tomatoes and raise the heat to high and bring the liquid to a boil. The add the potatoes, olives, capers, and thyme, and stir to combine. Bring the liquid to a boil again, then reduce the heat to low so the liquid is simmering, and return the chicken to the pan. Cover and cook until the chicken is tender and the potatoes can be easily pierced with a knife, 25 to 35 minutes.
To serve, place one chicken leg and one thigh in each of four shallow bowls. Spoon the sauce on top, getting some of the tomatoes, potatoes, olives and capers in each portion. Serve immediately.
Chicken Stock:
Yield: 2 1/2 quarts
Place the chicken, carrots, celery, onion, parsley and thyme in an 8-quart stockpot. Add enough water to come up to 2 inches from the top of the pot. Place the pot over high heat and bring the liquid to a lively simmer--do not let the liquid boil. As soon as the liquid starts to simmer, reduce the heat so that you maintain a lively simmer throughout. (This could be anywhere from low to medium heat depending on the strength of your range.) Skim off any gray scum that floats to the top of the stock. Cook the stock, uncovered, for about 2 1/2 hours -- it should reduce in volume by one-quarter to one-third. Strain the stock through a fine-mesh strainer into a large bowl or clean stockpot, pressing on the solids in the strainer to extract all the liquid. If you like, season with salt to taste--I prefer to keep my stock salt-free.
Use right away or transfer to air tight containers and refrigerate or freeze. The stock will keep for up to 1 week in the refrigerator or up to 3 months in the freezer.
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Marc Murphy's Braised Chicken with Tomatoes, Potatoes, Olives and Capers | Food Network