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minoanmissSo recently I made Chicken Scarpariello and really liked it. I can't find the recipe I used, so here is the Serious Eats recipe followed by my notes.
https://www.seriouseats.com/chicken-scarpariello-sweet-and-sour-chicken-italian-recipe
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
Ingredients
2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup (240ml) homemade or store-bought low-sodium chicken stock
2 tablespoons (28g) sugar
Directions
Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.
Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.
Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.
Special Equipment
Straight-sided sauté pan or Dutch oven
The recipe I made called for an equal amount of chicken and sausage, so I've made this with 4 thighs and 4 sausages. (I suspect this was invented when the chicken was the expensive part of the recipe) It also didn't call for sugar, as the red bell peppers are quite sweet enough, and it did call for a pound of potatoes to make it a one dish meal.
I used jarred roasted red peppers instead of a fresh one, because as part of their processing they have been skinned, which I think gives a better mouthfeel. And I used a half pound of halved baby potatoes so they didn't take over.
I also added eight ounces of sliced mushrooms and a half teaspoon of dried thyme because I am a hobbit, and I do what I want.
Speaking of doing what I want, I cooked this in the oven, for 6 hours at 225 and for 3 hours at 300, and it came out very well. The second time I left out the chicken stock because it wasn't really necessary. The wine is necessary, though. As is the pickled pepper brine, though that can be approximated with mild vinegar (i used rice vinegar because that's what I have: white wine vinegar would work well too)
A note on oven cooking: you don't need to brown the meats. What you do need to do is to make sure the meat is laid out in a single layer on top. Over the several hours of cooking the meat browns.
The other note on oven cooking: I use a tightly lidded pot to contain the heat the dish absorbs (this helps the meat on top to brown), which does lessen evaporation. If there's too much juice, just remove the meat to a plate and boil the rest down with the vegetables in. They'll get even more tender without collapsing (as long as you use baby or red potatoes, which are higher in pectin) and they'll absorb flavor from the sauce as it boils down.
I didn't realize I'd have so many notes. Hahahahha.
I'm making this again soon, maybe with giant beans swapped in for the potatoes.
https://www.seriouseats.com/chicken-scarpariello-sweet-and-sour-chicken-italian-recipe
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
Ingredients
2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup (240ml) homemade or store-bought low-sodium chicken stock
2 tablespoons (28g) sugar
Directions
Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.
Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.
Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.
Special Equipment
Straight-sided sauté pan or Dutch oven
The recipe I made called for an equal amount of chicken and sausage, so I've made this with 4 thighs and 4 sausages. (I suspect this was invented when the chicken was the expensive part of the recipe) It also didn't call for sugar, as the red bell peppers are quite sweet enough, and it did call for a pound of potatoes to make it a one dish meal.
I used jarred roasted red peppers instead of a fresh one, because as part of their processing they have been skinned, which I think gives a better mouthfeel. And I used a half pound of halved baby potatoes so they didn't take over.
I also added eight ounces of sliced mushrooms and a half teaspoon of dried thyme because I am a hobbit, and I do what I want.
Speaking of doing what I want, I cooked this in the oven, for 6 hours at 225 and for 3 hours at 300, and it came out very well. The second time I left out the chicken stock because it wasn't really necessary. The wine is necessary, though. As is the pickled pepper brine, though that can be approximated with mild vinegar (i used rice vinegar because that's what I have: white wine vinegar would work well too)
A note on oven cooking: you don't need to brown the meats. What you do need to do is to make sure the meat is laid out in a single layer on top. Over the several hours of cooking the meat browns.
The other note on oven cooking: I use a tightly lidded pot to contain the heat the dish absorbs (this helps the meat on top to brown), which does lessen evaporation. If there's too much juice, just remove the meat to a plate and boil the rest down with the vegetables in. They'll get even more tender without collapsing (as long as you use baby or red potatoes, which are higher in pectin) and they'll absorb flavor from the sauce as it boils down.
I didn't realize I'd have so many notes. Hahahahha.
I'm making this again soon, maybe with giant beans swapped in for the potatoes.
no subject
Date: 2024-04-18 02:46 pm (UTC)Also, given the time of year, I note that it would totally work for a Passover dish, especially with the potatoes :-)
no subject
Date: 2024-04-18 02:52 pm (UTC)Oh yes, it definitely would make a good Passover dish with chicken sausage and double the potatoes. Or for a festive touch I wonder if I could find duck sausage with a hechsher...
no subject
Date: 2024-04-18 03:19 pm (UTC)no subject
Date: 2024-04-18 03:05 pm (UTC)no subject
Date: 2024-04-19 01:33 am (UTC)Also, I got a book for my birthday and I thought of you: Bartolomeo Scappi's Opera, aka a cookbook from the head chef to one of the Popes in Renaissance Vatican City, WITH DIAGRAMS OF THE KITCHEN LAYOUT.
no subject
Date: 2024-04-19 03:03 am (UTC)no subject
Date: 2024-04-21 08:39 am (UTC)Oh my word that sounds magnificent. Thank you for telling me about it!
no subject
Date: 2024-04-19 02:47 am (UTC)The best Scarpariello I've had is at Carmine's in Times Square (they also have one on the Upper West Side). They use rosemary in theirs, I don't know if they use sage.
another recipe ;)
Date: 2024-04-19 09:42 pm (UTC)Re: another recipe ;)
Date: 2024-04-21 08:36 am (UTC)omnom nom !
Re: another recipe ;)
Date: 2024-04-21 09:53 am (UTC)