When my husband, David, reviewed the blog posts over the last several months, he realized that we haven't made anything substantial. As he said, "This is a bunch of vegetables and girly stuff, Heather. Let's make some real food."

I love it when he steps in and makes something hearty to share on this site. He's done it on several occasions like when he made Global Chicken, an Argentinean Burger and Tuna Burgers along with several other protein posts.

David had a cut-up chicken from Green Hills Poultry in the freezer that he's been wanting to do something with. Last spring, he saw his friend Frankie Pellegrino of Rao's fame (and formerly of Baldoria's) cooking chicken Scarpariello on the Today Show.

David's funny that way--it might have been last March when he saw the show, but when it comes to food and wanting to make certain dishes, he doesn't forget. Eventually, David will get to everything that is logged on his perennially growing "to-do" list.

According to David, there is really no modification to this recipe as it does not need anything. It's a nice, hearty chicken dish that is perfect for a rainy winter day, which it happens to be in San Antonio. So go get yourself a nice pastured bird and get to work. You're gonna love it.

After you eat the chicken Scarpariello, you're going to say marone. In Italian, that means "Holy Crap!" And to that, we say, mangia.

Buen provecho!

Chicken Scarpariello
The Cowgirl Gourmet's cowboy used the recipe in Rao's cookbook and simply adapted it to serve four people as opposed to six

Print recipe

Serves 4

2 Tablespoons extra virgin olive oil or more depending on the size of your pan (you want to coat the bottom of  the pan with a thin layer of oil)
2 Italian sausage links--we used 1 hot and 1 sweet or mild Italian sausage--cut into bite-sized pieces (1/4-inch discs)
2 lb. pastured or organic chicken, cut into 8 pieces, bones-in
1/2 red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1/2 green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips
1/2 yellow onion, cut lengthwise into 1/4-inch strips
2 garlic cloves, minced
1/2 cup chicken broth, low sodium and organic
1/2 cup white wine
5 sweet cherry peppers, cut into bite-sized pieces
5 hot cherry peppers, cut into bite-sized pieces
2 Tablespoons vinegar from the hot cherry peppers
2 Tablespoons vinegar from the sweet cherry peppers
1/2 teaspoon dried oregano
Kosher salt and pepper to taste

Heat oil in a large, deep saute pan over medium high heat. Saute the sausage pieces for about 8 minutes until lightly browned and not quite done.

Using a slotted spoon, remove the sausage from the pan and set aside on a paper towel lined plate to drain. If there is an excessive amount of oil in the pan, drain off some so you are left with a thin layer and reheat the oil. Pat chicken dry and sprinkle salt and pepper over the pieces. Saute for about 15 minutes, turning occasionally, or until they brown but are not cooked through. If your chicken is really fatty, you may need to drain off some of the fat from cooking it.

Stir in bell peppers, onions and garlic and saute for 5 minutes or until vegetables are softened and beginning to brown. Add sausage to the pan.

Add the wine and chicken stock to the chicken, sausage and vegetables and bring to a boil. Stir in hot and sweet cherry peppers, vinegars, oregano and salt and pepper. Again, bring to a boil.

Lower the heat and simmer slowly for about 15-20 minutes or until the flavors have combined and sauce has reduced. Cut into one of the breasts to make sure it is cooked through. Remove from the heat and serve.

Serve with a side of pasta--spooning the sauce over the pasta--and sauteed spinach, broccoli rabe or salad. A glass of Italian wine is also recommended.

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