RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that - plus hot peppers, potatoes, vinegar and wine - goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
Provided by Jason Epstein
Categories dinner, poultry, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices and set aside.
- Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
- Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 20 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN MURPHY
Make and share this Chicken Murphy recipe from Food.com.
Provided by TishT
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dredge cubed chicken in flour.
- Heat 2 Tbs olive oil in a large skillet over medium heat.
- Saute chicken in oil until golden.
- Set aside.
- In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
- Stir in chicken.
- Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
- Stir into chicken and sausage mixture.
- In a medium bowl, combine white wine, vinegar, and water.
- Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
- Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
- Meanwhile, cook pasta in a large pot of boiling water until al dente.
- Drain.
- Serve chicken and sausage over pasta.
Nutrition Facts : Calories 801.7, Fat 28.8, SaturatedFat 8.1, Cholesterol 68.7, Sodium 739.4, Carbohydrate 93.2, Fiber 6.9, Sugar 5, Protein 36
CHICKEN MURPHY
Everyone I have prepared this for absolutely loves it! A lovely mix of diced chicken breast, sweet or hot Italian sausage, potatoes, and sliced hot cherry peppers combined with a white wine sauce, then served over a bed of angel hair pasta. The longer its cooked with the hot cherry peppers, the spicier it gets!
Provided by HEATHER M.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
- In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
- Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
- In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 85.8 g, Cholesterol 55.3 mg, Fat 20 g, Fiber 6.2 g, Protein 31.8 g, SaturatedFat 4.9 g, Sodium 788.2 mg, Sugar 2.6 g
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
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CHICKEN MURPHY RECIPE-ITALIAN INSPIRED ONE POT FAVORITE
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4.8/5 (6)Total Time 1 hr 5 minsCategory Chicken Dinner, Main CourseCalories 883 per serving
- Season chicken cubes generously with salt and pepper on both sides. Add 1/4 cup All-Purpose flour to a shallow bowl and dredge chicken pieces in flour, shaking off excess.
- Heat 2 tablespoon olive oil, in a large high sided skillet or Dutch oven, over medium heat then add floured chicken and brown on both sides. Remove to a plate and set aside.
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