Best Chicken And Sausage Scarpariello Arrabbiata Recipes

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CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 small red bell pepper
1 small yellow bell pepper
1/4 cup olive oil
1 (4 pound chicken) cut into 12 pieces
Kosher salt
Freshly ground black pepper
6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices
2 cups thinly sliced white or cremini mushrooms
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon plus 1 teaspoon red wine vinegar (preferably Italian)
1 1/2 cups chicken broth
1/2 cup homemade tomato sauce or good quality store bought sauce
1 heaping tablespoon chopped parsley leaves

Steps:

  • Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside.
  • Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve.
  • Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 teaspoon salt and a pinch of pepper.
  • Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately.

CHICKEN ARRABBIATA



Chicken Arrabbiata image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3/4 to 1 teaspoon red pepper flakes
1/4 cup dry white wine
1 15-ounce can cherry tomatoes
1/2 cup low-sodium chicken broth
1 bunch broccolini, trimmed
4 1-inch-thick slices ciabatta bread
2 slices provolone cheese, halved

Steps:

  • Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
  • Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
  • Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.

Nutrition Facts : Calories 920, Fat 92 grams, SaturatedFat 17 grams, Cholesterol 290 milligrams, Sodium 880 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 58 grams, Sugar 5 grams

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)



Rao's Chicken Scarpariello (Shoemaker's Chicken) image

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

3 pounds bone-in, skin-on chicken thighs and breasts, breasts cut crosswise in half
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 links Italian sausage (2 hot and 2 sweet), about 1 pound
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeño peppers, halved lengthwise, seeded and cut into thin slices
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
4 to 8 hot vinegared cherry peppers (or peppadew or pepperoncini), left whole
2 to 3 small red potatoes, peeled, sliced and boiled until tender, but not mushy (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 to 1/2 cup red wine vinegar, to taste
1 tablespoon dried oregano leaves

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

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