Friday, April 20, 2012

Chicken Scarpiello

2/3 lbs. Boneless chicken breast, cut into sections
¼ cup olive oil, or as needed
1 pound sweet Italian sausage, cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
1 medium jar pickled cherry peppers, cut slices, stemmed and cleaned (16 oz) You can more if you like.
1 cup vinegar from the pepper jar
1 cup dry white wine
2 cups chicken stock
2 Tablespoons Cornstarch

Add 1 Tablespoon oil to frying pan, heat.

Cut sausage into slices and brown in frying pan, when done remove and place in 13x9x2 pan.

Cut chicken into pieces. Wash and pat the chicken pieces dry, dredge in flour.

Preheat oven to 425 degrees F.

Heat 1/4 cup olive oil in a large skillet.

Add chicken cook until brown on all sides.

Remove the chicken pieces as they brown and add to casserole dish. 13x9x2.

Add more oil as needed to brown chicken.

Remove all chicken add the garlic and cook until golden, being careful not to burn it.

Place pan in the oven with the chicken and sausage and heat while you are making the sauce.

Scatter the cherry peppers into the skillet, and stir for a minute.

Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid 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.

Spoon 1/2 cup stock into a bowl and add 1 Tablespoon of corn starch, stir well and add back to pan.

Simmer until sauce like consistency, if you need to add more cornstarch, repeat above. Should the mixture become too think you can add a little water to thin?

Pour the sauce over the chicken in the roasting pan and stir to coat.

Place the chicken in the oven and roast, stirring occasionally for about 30 minutes.

Serve over pasta or with rice.

Serves 4


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