Chicken Scarpiello With Soft Parmigiano Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOFT PARMIGIANO POLENTA



Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 1/2 cups milk
1 bay leaf
Salt
1 cup long-cooking polenta
1/2 cup grated Parmigiano-Reggiano
1/4 cup mascarpone cheese

Steps:

  • Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When the mixture has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water to loosen it up if the polenta becomes too thick.
  • When the polenta is thoroughly cooked¿it should look creamy and not feel gritty on your tongue¿remove it from the heat and stir in the Parmigiano and mascarpone.
  • Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming.
  • To reheat: Add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

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.

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 pound fennel sausage, cut into bite- size pieces
2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
Kosher salt
1 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers
1/2 cup hot cherry pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped

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



Chicken Scarpariello image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 small red bell pepper
1 small yellow bell pepper
1/4 cup olive oil
1 (4 pound chicken) cut into 12 pieces
Kosher salt
Freshly ground black pepper
6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices
2 cups thinly sliced white or cremini mushrooms
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon plus 1 teaspoon red wine vinegar (preferably Italian)
1 1/2 cups chicken broth
1/2 cup homemade tomato sauce or good quality store bought sauce
1 heaping tablespoon chopped parsley leaves

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.

BRINED PORK CHOPS WITH SOFT PARMIGIANO POLENTA



Brined Pork Chops with Soft Parmigiano Polenta image

Provided by Anne Burrell

Categories     main-dish

Time P3DT1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup salt, or to taste
1/3 cup sugar
2 tablespoons fennel seed
2 tablespoons coriander seed
1 teaspoon crushed red pepper flakes
3 bay leaves
1 onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
4 cloves garlic smashed
1 1/2 quarts cold water
4 bone- in pork rib chops
1 tablespoon wild fennel pollen*
Soft Parmigiano Polenta, recipe follows
1 1/2 cups milk
1 1/2 cups water
1 bay leaf
Salt
1 cup long cooking polenta
1/2 cup grated Parmigiano
1/4 cup mascarpone cheeseSoft Parmigiano Polenta:

Steps:

  • For the brine:
  • To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine.
  • Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta.
  • In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top.
  • To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning.

More about "chicken scarpiello with soft parmigiano polenta recipes"

CHICKEN SCARPIELLO WITH SOFT PARMIGIANO POLENTA RECIPE
Web 2015-08-11 Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 …
From cookingchanneltv.com
Servings 6
Total Time 1 hr 45 mins
Category Main-Dish
See details


SOFT POLENTA : RECIPES : COOKING CHANNEL RECIPE | MICHAEL SYMON ...
Web In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and cream …
From cookingchanneltv.com
See details


SOFT POLENTA : RECIPES : COOKING CHANNEL RECIPE | MICHAEL CHIARELLO ...
Web Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. …
From cookingchanneltv.com
See details


SOFT PARMIGIANO POLENTA RECIPE | COOKING CHANNEL
Web Add the milk, bay leaf and 1 1/2 cups water to a medium saucepan. Bring to a boil over medium-high heat and season generously with salt, almost to the point of over seasoning.
From cookingchanneltv.com
See details


CHICKEN PARMIGIANO WITH POLENTA | RECIPE - RACHAEL RAY SHOW
Web Once that is done add some basil and adjust seasoning with salt and pepper. On a clean work surface area, arrange three shallow dishes: Place some flour in one, pour 1 1/2 …
From rachaelrayshow.com
See details


CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA | RECIPE | FOOD ...
Web Dec 3, 2020 - Get Chicken Scarpariello with Soft Parmigiano Polenta Recipe from Food Network. ... Dec 3, 2020 - Get Chicken Scarpariello with Soft Parmigiano Polenta …
From pinterest.com.au
See details


CHICKEN SCARPARIELLO RECIPE FOOD NETWORK - FETCHINGLY BLAWKER …
Web 2022-03-25 The recipe doubles and triples well and can be prepared. Giada De Laurentiis shares how to make chicken cacciatore. Add 1 T oil to hot pan. Remove the chicken to …
From buddyboostationary.blogspot.com
See details


CHICKEN SCARPIELLO WITH SOFT PARMIGIANO POLENTA | PUNCHFORK
Web 1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half,...; 8 ounces fennel sausage, cut into bite-size pieces; 1/2 Spanish onion, cut into 1/4-inch slices; 3 …
From punchfork.com
See details


CHICKEN SCARPIELLO WITH SOFT PARMIGIANO POLENTA – RECIPES NETWORK
Web Step 1. Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an …
From recipenet.org
See details


CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA | PUNCHFORK
Web 1 sprig fresh oregano, leaves picked and chopped. 1 bay leaf. 1 cup chicken stock, plus a little more if needed. Soft Parmigiano Polenta, for serving, recipe follows. 1 cup quick …
From punchfork.com
See details


CHICKEN SCARPIELLO WITH SOFT PARMIGIANO POLENTA | RECIPE
Web Jan 18, 2019 - Get Chicken Scarpiello with Soft Parmigiano Polenta Recipe from Food Network. ... Get Chicken Scarpiello with Soft Parmigiano Polenta Recipe from Food …
From pinterest.ca
See details


CHICKEN SCARPARIELLO WITH SOFT PARMIGIANO POLENTA
Web Feb 25, 2013 - Get Chicken Scarpariello with Soft Parmigiano Polenta Recipe from Food Network. ... Get Chicken Scarpariello with Soft Parmigiano Polenta Recipe …
From pinterest.com
See details


Related Search