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Sunday, April 10, 2011

Chicken Scarpiello

One of my favorite channels is the Food Network. The chefs rock on that channel and I love to record their shows and watch them when I have time- and make their meals! Anne Burrell, who was Mario Batali's sous chef came out with this super awesome dish that I just HAD to make and I could not change it at all to be my own. Not yet anyway- I have some new ideas to spice it up for the next time I make it :) Scarpiello requires a whole chicken that you chop up- this is where my husband comes in. I said, I will make this meal, but only if you cut up the whole chicken. He agreed and then turned into my sous chef/assistant/partner in Scarpiello crime! Together we got this meal done and it tasted AWESOME!! Beware you need a good 1 hour to prepare everything and less time for cooking, maybe 25 minutes! Ingredient Line Up:

  • Olive Oil

  • 1lb fennel sausage- we used italian-turkey sausage is a healthy alternative option as well

  • 1 whole chicken- diced up, bones intact- get rid of the guts!

  • Kosher salt

  • 1 spanish onion- or any onion you like sliced

  • 3 cloves garlic, smashed and finely chopped

  • 3/4 C white wine- we used Pinot and did NOT use measuring cups :)

  • 1 C quartered hot cherry peppers

  • 1/2 C hot cherry pepper juice, from the jar

  • 1 C Chicken stock, or more if needed

  • 3 sprigs fresh oregano, I used dried because my herb garden is not ready yet!
Isn't this chicken chopping lovely?! He did a great job! Cherry Peppers=YUM! Find them in any grocery store Diced onions, garlic and soon to be chopped cherry peppers! Directions:

  • Coat a large wide pan with Olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage, put aside for later use.

  • Add the raw pieces of chicken to the same pan the sausage was cooked in, season well with salt and pepper and brown. Once browned on all sides, remove and set aside for later use.

  • Drain the oil from the pan, and add new oil to the pan. Add the sliced onions and season with salt. Cook the onions over medium heat for 6-7 minutes, add garlic and cook for 2-3 more minutes.

  • Add wine to the pan and reduce it by half, while the wine is reducing scrap up all browned bits from bottom of the pan. Return the sausage and chicken to the pan, add cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, and reduce to simmer, simmer for 15 minutes. Remove the lid and simmer for 5 minutes, add more chicken stock if the stock has reduced too much.
See the browned chicken and sausage in separate bowls as well as the sliced cherry peppers in the juice and of course the white wine- feel free to pour yourself a glass while cooking! Sweating onions Smells so YUMMY

This was so good!! YUM Enjoy :)

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