Chicken Giambotta Recipe 395 Recipes

CHICKEN GIAMBOTTA

Steps:

• Prepare the vegetables: slice the peppers and onions, cut the potatoes into chunks about one inch in size, and chop the garlic.
• Cook the sausage over medium heat in a skillet while it is cooking, break it into crumbles. (if the sausage is lean add a little bit of olive oil to the skillet to avoid sticking).
• Once the sausage has cooked through, remove it from the skillet and set it aside.
• Add the boneless chicken breasts to the skillet and cook them until they become golden on the bottom. flip them over and add the garlic. Cook until the chicken becomes golden on the other side.
• Remove the chicken from the pan, cut it into chunks.
• Add the chicken and sausage back to the skillet and pour in 1/4 of the wine or broth and cook until most of the liquid evaporates. Remove the meat from the skillet and set it aside.
• Add one tablespoon of olive oil to the skillet and cook the potatoes until they are soft on the inside and slightly crispy on the outside (about 15 to 20 minutes)
• Add the peppers and onions to the potatoes and cook them for 5 minutes.
• Add the chicken and sausage mixture back to the skillet with the potatoes and peppers, stir in the remaining wine or broth reduce the heat to low and simmer for 15 minutes longer.
• Turn the heat off, remove the bay leaf - stir in the fresh basil and serve.

RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)

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.

ITALIAN GIAMBOTTA

Steps:

• In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

CHICKEN, SAUSAGE AND PEPPERS

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
• Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
• Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

GIAMBOTTA

Steps:

• Heat skillet over medium heat.
• Add oil and coat pan.
• Add garlic and cook until soft, but not brown.
• Drain liquid from tomatoes and reserve.
• Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
• While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
• Drain cooked (al dente preferably) beans and add them to the tomato mixture.
• Cut potatoes into 1 inch cubes and add to sauce.
• Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
• Salt and pepper to taste.

CHICKEN, SAUSAGE, PEPPERS, AND POTATOES

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.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)

Steps:

• Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.