CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
CHICKEN CAMPAGNOLA
Serve this hearty Italian chicken dish over fettucini or broad noodles and have some crusty bread handy to soak up its robust sauce. This is a creation of the chef at Ecco restaurant from an article in a July 1986 issue of Bon Appetit magazine that featured a "Tour of Restaurants of New York".
Provided by Leslie in Texas
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Char peppers over gas flame or in broiler, turning until blackened on all sides.
- Place in paper bag and let stand 10 minutes to steam.
- Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips.
- Heat oil in large skillet over medium heat.
- Add sausage and cook until brown, turning frequently, about 6 minutes.
- Transfer sausage to plate using slotted spoon.
- Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes.
- Add to sausage, using slotted spoon.
- Pour off all but a thin film of pan drippings.
- Add garlic and stir 2 minutes.
- Add wine and broth and bring to boil, scraping up any browned bits.
- Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes.
- Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce.
- Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.
Nutrition Facts : Calories 742.8, Fat 50.9, SaturatedFat 17.5, Cholesterol 173.5, Sodium 855.4, Carbohydrate 10.2, Fiber 2.4, Sugar 3.9, Protein 55.7
RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)
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
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
CAPELLINI ALLA CAMPAGNOLA- RUSTIC ANGEL HAIR PASTA & CHICKEN
Make and share this Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
- Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
- Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
- Drain chicken and set aside.
- Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
- Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
- Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
- Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
- Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
- Stir in chopped parsley, then add drained angel hair pasta and toss.
- Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.
Nutrition Facts : Calories 724.7, Fat 26.3, SaturatedFat 4, Cholesterol 109, Sodium 562.5, Carbohydrate 67.7, Fiber 5.4, Sugar 6.6, Protein 48.5
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