Chicken Scarpariello Roast Chicken In Lemonwine Recipes

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.

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.

CHICKEN SCARPARIELLO

Steps:

• Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
• In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
• To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

CHICKEN SCARPARIELLO

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and 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. Saute 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 back into the pan. Toss the parsley with the chicken 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 lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

SPICY CHICKEN SCARPARIELLO

Steps:

• Preheat the oven to 450 degrees F. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
• Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
• Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.
• Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.

CHICKEN SCARPARIELLO

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
• Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
• Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

CHICKEN SCARPARIELLO

Steps:

• Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces. Serve with Scarpariello Sauce.
• Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.

CHICKEN SCARPARIELLO (ROAST CHICKEN IN LEMON&WINE)

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the flour and oregano, and season with salt and pepper.
• Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
• In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
• Once all of the pieces are well browned, remove them to a plate.
• Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
• As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
• Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
• Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
• Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
• Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
• Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.

CHICKEN SCARPARIELLO

Steps:

• Cut each chicken into twelve pieces as described in preceding recipe. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475° F. Heat 2 tablespoons of the olive oil in a large skillet. Add to the skillet as many pieces of chicken-skin side down, and starting with the leg, thigh, and wing pieces-as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.
• Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter the cherry peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half. Add the white wine, bring to a boil, and boil until reduced by half, about 3 minutes.
• Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.