RAO'S CHICKEN SCARPARIELLO (SHOEMAKER'S CHICKEN)
Chicken scarpariello, also known as shoemaker's chicken, is a classic Italian-American dish of chicken, sausage, vinegar, onions and peppers that has all the flavors and textures: Tangy and rich, spicy and sweet, tender and crunchy. Our version is adapted from one found on the menu at Rao's, the reservations-impossible Southern Italian restaurant and celebrity hangout in Harlem. It starts with pan-frying chicken pieces and Italian sausage in a little olive oil until golden brown. Bell peppers, jalapeños, onion and garlic go into the pan and are sautéed until soft. All of that - plus hot peppers, potatoes, vinegar and wine - goes into a roasting pan and into a hot oven until the sauce thickens and the chicken is cooked through. (The potatoes are totally optional, by the way, but they are a nice, pillowy counterpoint to the prickly heat of the peppers.) Serve with a hunk of good bread to mop up the sauce.
Provided by Jason Epstein
Categories dinner, poultry, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 20 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
ITALIAN SAUSAGE CHICKEN BREASTS
Make and share this Italian Sausage Chicken Breasts recipe from Food.com.
Provided by loof751
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using sausage links, remove from casings.
- Crumble sausage in a large skillet and cook over medium heat until browned. Remove sausage and set aside.
- Add mushrooms and garlic to the drippings. Cook and stir until mushrooms are tender.
- Stir in the sausage, tomato sauce, tomato paste, and Italian seasoning. Bring to a boil, then reduce heat and simmer 15 minutes.
- In another skillet, brown chicken slightly. Remove from skillet and put in a 13x9 baking dish.
- Pour tomato sauce mixture over chicken. Cover with foil and bake at 350 degrees for 40 minutes.
- Uncover and sprinkle with cheese. Bake 5 minutes more (uncovered).
- Serve over hot pasta.
Nutrition Facts : Calories 690.2, Fat 40.9, SaturatedFat 15.4, Cholesterol 162.3, Sodium 2920.2, Carbohydrate 23.6, Fiber 4.6, Sugar 14.1, Protein 57.7
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
ITALIAN SAUSAGE AND CHICKEN
This looks like a yummy recipe. I clipped it out of a Family Circle mag and cant wait to try it myself!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a nonstick skillet brown the sausage (apprx 8 minutes).
- Then remove onto a plate.
- Then put in chicken and cook for 5 minutes, turning once.
- Put on plate with sausage.
- Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
- Then add potatoes and water and cover and cook for 15 minutes.
- Then push potatoes over to the side of skillet and add back in the chicken and sausage.
- Add in the salt, pepper, wine, vinegar, and red peppers.
- Cover and cook an additional 35 minutes, when chicken registers 170*.
- Take chicken and sausage back out onto plate, and cover.
- Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
- Pour over chicken.
Nutrition Facts : Calories 463.9, Fat 21.1, SaturatedFat 6.5, Cholesterol 107.9, Sodium 1124.5, Carbohydrate 27.6, Fiber 3.5, Sugar 4.8, Protein 38.8
ONE-POT CHICKEN WITH SAUSAGE AND POTATOES
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
- Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
- Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.
CHICKEN AND SAUSAGE WITH BOWTIES
Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!
Provided by Patricia Rogers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
- Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 47.6 g, Cholesterol 50.6 mg, Fat 9.1 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 2 g, Sodium 526.4 mg, Sugar 0.9 g
ITALIAN SAUSAGE-STUFFED CHICKEN BREASTS
Make and share this Italian Sausage-Stuffed Chicken Breasts recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
Nutrition Facts : Calories 460.2, Fat 23.3, SaturatedFat 9, Cholesterol 112.1, Sodium 788.5, Carbohydrate 20.6, Fiber 1.9, Sugar 10.6, Protein 40.6
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- ut chicken breasts into smaller pieces (a large breast into 3 pieces is good). Add minced garlic, olive oil, 1¼ teaspoons of sea salt, and all the other seasonings.
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5/5 (3)Total Time 1 hrCategory MainCalories 872 per serving
- In a 12 inch, oven-safe skillet, crumble and cook sausage over medium high heat until no longer pink. With a slotted spoon, transfer sausage to a paper towel lined plate to drain.
- Add onion to the skillet and saute until soft; about 3-4 minutes. Add garlic and cook, stirring, for about 30 seconds. Turn heat to medium low. Pour about 1/2 cup spaghetti sauce into a measuring cup, and pour the remainder into the skillet. Stir together and cook for a few minutes until sauce starts to bubble. Add half of the sausage to the skillet. Turn off heat.
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- Cajun Chicken Cassoulet. This Cajun chicken cassoulet nods to the traditional French dish and then spices it up! It’s a one-pot chicken and sausage meal that is big on flavor.
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