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Chicken Scarpariello Recipe

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This recipe for Chicken Scarpariello, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cormier

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds boneless, skinless chicken breast
1/2 lb. Italian sausage
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley
2 tablespoons juice from hot pepper jar

Directions:
Directions:
Heat a large, heavy skillet over medium heat. Place the sausage in a medium skillet and prick with a fork all over. Add cold water to come halfway up to the sausage. Cover the pan, and cook until the water has evaporated and the sausage is cooked through. Uncover and brown the sausage. Cut into 1-inch pieces. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 Tbsp. extra-virgin oil to a hot pan large enough to hold the chicken in a single layer; do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Sauté the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken and sausage back into the pan. Toss the parsley with the chicken, sausage and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of Orzo with Parsley and Lemon Zest. Serves 4.

Personal Notes:
Personal Notes:
On occasion, I have used 4 chicken thighs for this recipe. I have also julienned the bell peppers and added a sliced onion to the mix, and omitted the juice of the hot peppers. Great leftover!

 

 

 

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