Chicken Scarpariello - Country Style |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Fuggeddaboutit! A favorite dish of the wiseguys. Make this for dinner and, ba-da-bing, you're ready for an evening with the Sopranos. This is one of my all-time favorite Italian-American chicken recipes. Be sure to serve some crusty bread to sop up the sauce. Ingredients:
1/4 cup olive oil |
2 1/2 lbs chicken, cut into small serving pieces |
1 lb italian sausage, cut in 1-inch pieces (sweet or hot or both) |
1 small red bell pepper, julienned |
2 garlic cloves, minced and crushed |
6 hot cherry peppers, sliced (bottled in vinegar) |
1 onion, sliced |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1/4 teaspoon dried rosemary leaves, crushed |
1 cup chicken broth (canned or fresh) |
1/2 cup dry white wine (such as pinot grigio) |
2 tablespoons all-purpose flour |
1 -2 teaspoon fresh lemon juice |
2 potatoes, peeled and diced small |
3/4 lb fresh mushrooms, sliced |
Directions:
1. In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
2. Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
3. Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
4. Remove chicken and sausage from skillet; arrange on warm serving platter.
5. Skim fat from mixture in skillet.
6. In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
7. Spoon sauce over chicken and sausage.
|
|