Chicken Scarpariello Giada De Laurentiis Recipes

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

CHICKEN SCARPARIELLO

Steps:

• Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve.
• Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 teaspoon salt and a pinch of pepper.
• Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately.

CHICKEN SCARPARIELLO

Steps:

• Make the Potatoes: Adjust 2 oven racks to the upper and lower thirds position and preheat it to 450°F. On a rimmed baking sheet, toss the cut potatoes (1 1/2 pounds) with 2-3 tablespoons of olive oil then generously season them with salt and pepper. Arrange potatoes cut side down on the baking sheet. Roast in the preheated oven, on the lower rack, until browned and tender, about 20-30 minutes.
• Meanwhile, make the chicken; Pat the chicken pieces (2 1/2 pounds) dry with paper towels. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. When it begins to shimmer, add the chicken, skin side down, and cook without moving until well browned about 3-5 minutes. Turn the chicken over and brown on the other side, adjusting the heat as needed, for about 3 minutes. Remove chicken to a plate and set aside. Leave the oil in the skillet.
• Add sausage (8 ounces) to skillet and cook over medium heat, breaking it up into 1/2 inch pieces, until it's browned about 3 minutes. Remove sausage to a paper towel-lined plate and set aside. Remove skillet from heat and pour off all but 2 tablespoons of fat.
• Return the skillet to medium heat and add the onions (1), red bell pepper (1), and garlic (6 cloves) and cook, stirring occasionally, scraping up any brown bits on the bottom of the pan, until the vegetables are soft, for 10-12 minutes. Add the wine (1 cup) and continue to cook, stirring occasionally, until most of the wine has evaporated about 8 minutes. Add stock (1 cup), Peppadews (1/2 cup), vinegar (1/4 cup), and rosemary (4 sprigs), and bring to a boil. Reduce heat and vigorously simmer until slightly reduced about 5 minutes.
• Add the chicken back to the skillet, along with any accumulated juices, and nestle pieces into the onion mixture. Place uncovered in preheated oven for 10 minutes. Add sausage to the pan, push them down into the onion mixture and continue to roast until the chicken is cooked through about 5-10 minutes, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees F.
• Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
• Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
• In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

ANTIPASTI STUFFED CHICKEN

Steps:

• Position a rack in the center of the oven and preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• For the dressing: In a small bowl, whisk the red wine vinegar, oregano, fennel seed, mustard, salt, pepper and garlic. Gradually whisk in the oil.
• For the chicken: In a medium bowl, combine the salami, pepperoncini, prosciutto, provolone and tomatoes with 1/4 cup of the dressing; toss to blend evenly.
• Place the chicken breasts, smooth-side down on the work surface with the thickest part at the top and the straight side on the left. Using a very sharp knife and starting on the right side, cut each chicken breast almost in half horizontally (stopping close to the left side), creating a pocket for stuffing. Open the chicken breasts like a book.
• Mound a fourth of the stuffing onto the right side of the breast, and press firmly to compact. Fold the left side (flap) of the chicken tightly over the stuffing. Lay three 10-inch pieces of string on the work surface 1 to 11/2 inches apart. Place the chicken on the strings and tie the strings around the chicken at intervals to keep the flap closed over the stuffing. Press in any stuffing pieces that fall out.
• Place the chicken breasts on the prepared baking sheet. Drizzle with 1/4 cup of the dressing.
• Roast until the chicken is cooked through, 18 to 20 minutes. Using tongs, transfer the chicken to a sheet of foil. Let rest 5 minutes.
• For serving: Divide the arugula among four plates. Cut the strings off the chicken. Cut each breast on a slight diagonal into 1/2-inch-wide slices. Fan the slices of one breast over the arugula on each plate. Drizzle with the dressing 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.