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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ooley's Chicken Scarpariello Recipe

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This recipe for Ooley's Chicken Scarpariello is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 chicken breasts cut in 2 inch pieces
1 pound Andoulli sausage cut in to slices
8 small red potatoes
¼ 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:
1½ cups Balsamic Vinegar
1½ cups chicken broth
1 cup olive oil
¼ 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 1½ hours. After 1½ hours place rest of ingredients in pan and cook another 1½ 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 ½ hour.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
3½ 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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