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Ooley's Chicken Scarpariello Recipe

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This recipe for Ooley's Chicken Scarpariello, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie & Johnny Mealing
Added: Monday, March 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts cut in 2 inch pieces
1 pound Andoulli sausage cut in to slices
8 small red potatoes
jar peppercini
1 jar of green olives
1 jar of black olives
1 jar of cherry peppers (small jar, mild)
1 red bell pepper cut in chunks
1 jar button mushrooms
5 garlic cloves
1 can artichoke hearts
SAUCE:
1 cups Balsamic Vinegar
1 cups chicken broth
1 cup olive oil
cup sugar

Directions:
Directions:
Preheat oven to 300. Place chicken, sausage, potatoes and garlic in roasting pan or Dutch Oven. Pour sauce over and bake uncovered for 1 hours. After 1 hours place rest of ingredients in pan and cook another 1 hours, making sure that chicken is placed above all other ingredients. During the second half of cooking you must baste with sauce from pan every hour.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
3 hours including cooking
Personal Notes:
Personal Notes:
This dish can be entirely made the day before and simply reheated and is a great change of pace recipe. Everyone will want the recipe.

 

 

 

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