Best Chicken In White Wine Poulet Scarpariello Recipes

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CHICKEN SCARPARIELLO



Chicken Scarpariello image

Chicken Scarpariello takes you on an Italian getaway without leaving your kitchen in this oven-baked, simmering dish of white wine, rosemary, and chicken!

Provided by Kathleen

Categories     Chicken Dinner     Main Course

Time 1h15m

Number Of Ingredients 18

1 1/2 pounds fingerling potatoes (halved lengthwise)
3 tablespoons olive oil
salt
black pepper
2 1/2 pounds chicken thighs (bone-in and skin on)
salt
black pepper
2 tablespoons olive oil
8 ounces sweet Italian sausage (casing removed)
1 large onion (chopped)
1 red bell pepper
6 cloves garlic (minced)
1 cup white wine
1 cup chicken stock
1/2 cup peppadew peppers in brine (drained and chopped)
1/4 cup white wine vinegar
4 sprigs fresh rosemary
2 tablespoons fresh parsley (chopped)

Steps:

  • Make the Potatoes: Adjust 2 oven racks to the upper and lower thirds position and preheat it to 450°F. On a rimmed baking sheet, toss the cut potatoes (1 1/2 pounds) with 2-3 tablespoons of olive oil then generously season them with salt and pepper. Arrange potatoes cut side down on the baking sheet. Roast in the preheated oven, on the lower rack, until browned and tender, about 20-30 minutes.
  • Meanwhile, make the chicken; Pat the chicken pieces (2 1/2 pounds) dry with paper towels. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. When it begins to shimmer, add the chicken, skin side down, and cook without moving until well browned about 3-5 minutes. Turn the chicken over and brown on the other side, adjusting the heat as needed, for about 3 minutes. Remove chicken to a plate and set aside. Leave the oil in the skillet.
  • Add sausage (8 ounces) to skillet and cook over medium heat, breaking it up into 1/2 inch pieces, until it's browned about 3 minutes. Remove sausage to a paper towel-lined plate and set aside. Remove skillet from heat and pour off all but 2 tablespoons of fat.
  • Return the skillet to medium heat and add the onions (1), red bell pepper (1), and garlic (6 cloves) and cook, stirring occasionally, scraping up any brown bits on the bottom of the pan, until the vegetables are soft, for 10-12 minutes. Add the wine (1 cup) and continue to cook, stirring occasionally, until most of the wine has evaporated about 8 minutes. Add stock (1 cup), Peppadews (1/2 cup), vinegar (1/4 cup), and rosemary (4 sprigs), and bring to a boil. Reduce heat and vigorously simmer until slightly reduced about 5 minutes.
  • Add the chicken back to the skillet, along with any accumulated juices, and nestle pieces into the onion mixture. Place uncovered in preheated oven for 10 minutes. Add sausage to the pan, push them down into the onion mixture and continue to roast until the chicken is cooked through about 5-10 minutes, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 793 kcal, Carbohydrate 26 g, Protein 39 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 214 mg, Sodium 579 mg, Fiber 4 g, Sugar 3 g

CHICKEN IN WHITE WINE (POULET SCARPARIELLO)



Chicken in White Wine (Poulet Scarpariello) image

The name of the recipe translates to Chicken Shoemaker Style. Yum! Doesn't sound like much of a complement to the chef. Anyway, the chicken is sauteed in olive oil, then finished with garlic, white wine, and lemon juice.

Provided by threeovens

Categories     Chicken

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

3 lbs chicken, cut into serving size pieces
flour (for dredging)
salt & freshly ground black pepper
1/4 cup olive oil
2 tablespoons butter
2 teaspoons garlic cloves, minced
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons parsley, chopped

Steps:

  • Dredge the chicken in flour on all sides and season with salt and pepper. Heat the oil in a heavy skillet over medium heat. Add chicken in one layer and cook 10 minutes each side, uncovered, until golden brown. The chicken should be done. Cook a few minutes more, if necessary.
  • Drain fat from skillet. Add butter and when hot, add garlic. Add wine and heat to boiling. Cover and cook 3 minutes. Squeeze lemon juice over chicken and sprinkle with parsley. Serve.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

1 whole 3 pound chicken, backbone removed and split down the breastbone
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon white wine
1 clove garlic, sliced
1/4 teaspoon chili pepper flakes
1 tablespoon fresh rosemary, chopped
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 rosemary sprigs
Salt and pepper to taste
Scarpariello Sauce, recipe follows
2 tablespoons olive oil
1 tablespoon sliced garlic
1 cup broccoli florets, steamed
1 cup red potatoes, roasted and sliced
1/2 cup button mushrooms, Sauteed
1/4 cup white wine
1 cup chicken stock
Juice of one lemon
1 tablespoon fresh rosemary, chopped
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces. Serve with Scarpariello Sauce.
  • Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Poussins-young chickens that weigh about 1 pound each-are great for this dish. Figure on one per person, and cut them into pieces at the joints; there's no need to cut them into smaller pieces across the bone. As good as poussins are, I made this dish using supermarket-bought fryer chickens, because I want to be sure you try this delicious recipe. The secret to golden-brown chicken pieces is to leave them be as they cook. They will brown better if you're not constantly turning them or checking on their progress.

Yield makes 6 servings

Number Of Ingredients 11

2 small fryer chickens (about 2 1/2 pounds each, preferably free-range)
Salt
Freshly ground black pepper
1/4 cup olive oil, or as needed
1/2 pound sweet Italian sausage (preferably without fennel seeds), cut into 1-inch pieces
10 cloves garlic, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
1/4 cup red-wine vinegar
1/2 cup dry white wine
1 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth
1/4 cup chopped fresh Italian parsley

Steps:

  • Cut each chicken into twelve pieces as described in preceding recipe. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475° F. Heat 2 tablespoons of the olive oil in a large skillet. Add to the skillet as many pieces of chicken-skin side down, and starting with the leg, thigh, and wing pieces-as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.
  • Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half. Add the white wine, bring to a boil, and boil until reduced by half, about 3 minutes.
  • Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.

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