Thread: RECIPE: chicken scarpariello

In article <[email protected]>, Susan <[email protected]>
wrote:

> x-no-archive: yes
>
> This is right off of Ann Burrell's show, and it was fabulous.
>
> But for two of us, I'd cut it in half, it makes a LOT.
>
> And, I am NEVER making it on the stovetop again, I hate frying/browning
> in oil, the mess, the smell, etc. In the future, I'll brown stuff in
> the oven, then deglaze on the stove top.
>
> This can also be made with sweet peppers, but we like spice. I did
> remove the seeds completely, so it had plenty of kick, but no pain.
>
> http://www.foodnetwork.com/recipes/a...lo-recipe/inde
> x.html
>
> Had it with baby broccolini tossed in the sauce from the chicken dish, too.
>
> Susan

Looks yummy, but seeing as how it's made with two ingredients I don't
consume (wine and hot peppers), I think any modifications I'd make would
turn it into another recipe, so I think I'll make my unnamed chicken
dish instead.

Hmmm... maybe I called it Chicken Provencal once upon a time? Anyway:

Brown chicken pieces in olive oil.
Remove.
Toss a good amount of sliced onion into the hot pan.
Reduce the heat a bit.
Saute onions until they've begun carmelizing.
Toss in a few cloves of garlic, smashed and minced.
Splash in a little (2 teaspoons?) good red wine vinegar (to add a little
bite that would have come from wine if I could use it).
Toss in a nice amount of fresh rosemary, a few tablespoons of capers,
and a handful of kalamata olives or green olives if you don't have good
black olives.
Return chicken to pan.
Pour a 14 oz can of good chopped tomatoes (Muir Glen or the like) over
the top.
Cover and simmer low until the chicken is done.
Salt and FGBP to taste.

I'd serve it in a soup plate with some dark green veg that can stand up
to a flavorful dish -- broccoli? kale? zucchini? -- on its own dish. Or
a salad. And I'd have a tall glass of cold seltzer with it.

If I were eating with someone with a normal metabolism, I'd provide a
hot baguette so they could dunk chunks of bread in the juices. And I'd
probably sneak a small slice myself.

PP

Peppermint Patootie <[email protected]> wrote:
: In article <[email protected]>, Susan <[email protected]>
: wrote:

: > x-no-archive: yes
: >
: > This is right off of Ann Burrell's show, and it was fabulous.
: >
: > But for two of us, I'd cut it in half, it makes a LOT.
: >
: > And, I am NEVER making it on the stovetop again, I hate frying/browning
: > in oil, the mess, the smell, etc. In the future, I'll brown stuff in
: > the oven, then deglaze on the stove top.
: >
: > This can also be made with sweet peppers, but we like spice. I did
: > remove the seeds completely, so it had plenty of kick, but no pain.
: >
: > http://www.foodnetwork.com/recipes/a...lo-recipe/inde
: > x.html
: >
: > Had it with baby broccolini tossed in the sauce from the chicken dish, too.
: >
: > Susan

: Looks yummy, but seeing as how it's made with two ingredients I don't
: consume (wine and hot peppers), I think any modifications I'd make would
: turn it into another recipe, so I think I'll make my unnamed chicken
: dish instead.

: Hmmm... maybe I called it Chicken Provencal once upon a time? Anyway:

: Brown chicken pieces in olive oil.
: Remove.
: Toss a good amount of sliced onion into the hot pan.
: Reduce the heat a bit.
: Saute onions until they've begun carmelizing.
: Toss in a few cloves of garlic, smashed and minced.
: Splash in a little (2 teaspoons?) good red wine vinegar (to add a little
: bite that would have come from wine if I could use it).
: Toss in a nice amount of fresh rosemary, a few tablespoons of capers,
: and a handful of kalamata olives or green olives if you don't have good
: black olives.
: Return chicken to pan.
: Pour a 14 oz can of good chopped tomatoes (Muir Glen or the like) over
: the top.
: Cover and simmer low until the chicken is done.
: Salt and FGBP to taste.

: I'd serve it in a soup plate with some dark green veg that can stand up
: to a flavorful dish -- broccoli? kale? zucchini? -- on its own dish. Or
: a salad. And I'd have a tall glass of cold seltzer with it.

: If I were eating with someone with a normal metabolism, I'd provide a
: hot baguette so they could dunk chunks of bread in the juices. And I'd
: probably sneak a small slice myself.

: PP

that looks good, Pris. How about chucking in a can or box of frozen
artichoke hearts neat the end to increase the vegetable content and add a
different flavor once in a while.

My basic chicken I call lemon chicken, but it is a kind of baked or roast
pieces. Put skin on, bone in pieces in an oven-proof baking pan, fairly
close togehter. squeeeze the juice of one whole lemon per chicken add,
top and bottom, salt, pepper, sliced onion(under the skin) then get
creative. add garlic power or granulated or finely minced fresh garlic,
hebs of your coice(thyme and oregono are always good). Lately I have been
adding some fairly mild curry powder, rubbed inon top and bottom and under
skin or some Hawajj, a Yeminite spice my daughter brings me from Israel.
If you like yu can put the grated yellow partof the lemon rind(microplane
works great). Put in a 425F oven and roast,bake, whatever you call it
UNCOVERED for between 25 and 45 mins depending on the size of yoru chicken
quarters. Serve wit the pan juices or defat and add water orl left over
wine for a gravy(unthickened). I don't bother with oil, as the chicken
renders off enough fat. I have made up to 4 chicken in one huge pan for a
crowd.

Wendy

x-no-archive: yes

On 3/31/2012 4:54 PM, Peppermint Patootie wrote:

> Looks yummy, but seeing as how it's made with two ingredients I don't
> consume (wine and hot peppers), I think any modifications I'd make would
> turn it into another recipe, so I think I'll make my unnamed chicken
> dish instead.

Is there some sort of typical sub one can use for white wine??? Found
this page with some good suggestions, if you'd like to try it. I'm
thinking that increasing the stock and adding extra vinegar from the
peppers might do it, plus a touch of sweetening.

http://homecooking.about.com/library...blalcohol6.htm




>
> Hmmm... maybe I called it Chicken Provencal once upon a time? Anyway:
>
> Brown chicken pieces in olive oil.
> Remove.
> Toss a good amount of sliced onion into the hot pan.
> Reduce the heat a bit.
> Saute onions until they've begun carmelizing.
> Toss in a few cloves of garlic, smashed and minced.
> Splash in a little (2 teaspoons?) good red wine vinegar (to add a little
> bite that would have come from wine if I could use it).
> Toss in a nice amount of fresh rosemary, a few tablespoons of capers,
> and a handful of kalamata olives or green olives if you don't have good
> black olives.
> Return chicken to pan.
> Pour a 14 oz can of good chopped tomatoes (Muir Glen or the like) over
> the top.
> Cover and simmer low until the chicken is done.
> Salt and FGBP to taste.
>
> I'd serve it in a soup plate with some dark green veg that can stand up
> to a flavorful dish -- broccoli? kale? zucchini? -- on its own dish. Or
> a salad. And I'd have a tall glass of cold seltzer with it.
>
> If I were eating with someone with a normal metabolism, I'd provide a
> hot baguette so they could dunk chunks of bread in the juices. And I'd
> probably sneak a small slice myself.

That sounds VERY good, too! We each snuck off and drank the juices from
the chicken dish... actually, best thing to do with this dish is to let
it sit overnight... huge impact on the depth of flavors the next day.

Susan

x-no-archive: yes

P.S. I halved the recipe and made it again today, but I could not stand
the greasy spatter from stove top last time... I heated the oven to 475,
heated a large pan with olive oil, and it beautifully browned the
sausage pieces in about 10 minutes, turning them once, and then the
chicken pieces, taking a bit longer. I had to turn it down when the
smoke alarm kept going off, to 450, and open windows and turn on the
vent fan. But at least my kitchen is clean and I don't have to scrub
every inch of it.

Next time, I may do the browning out on the grill. This is a great make
ahead dish, so I think it's my next company dinner, but will have to use
sweet peppers for Tom's family.

Susan

Susan <[email protected]> wrote:
: x-no-archive: yes

: P.S. I halved the recipe and made it again today, but I could not stand
: the greasy spatter from stove top last time... I heated the oven to 475,
: heated a large pan with olive oil, and it beautifully browned the
: sausage pieces in about 10 minutes, turning them once, and then the
: chicken pieces, taking a bit longer. I had to turn it down when the
: smoke alarm kept going off, to 450, and open windows and turn on the
: vent fan. But at least my kitchen is clean and I don't have to scrub
: every inch of it.

: Next time, I may do the browning out on the grill. This is a great make
: ahead dish, so I think it's my next company dinner, but will have to use
: sweet peppers for Tom's family.

: Susan

I guess now you will have t cleanthe greasy oven:-) I assume you have a
self-cleaner. i alwasy do that job at night so the stink is not smelled
and has dissapated by the morning.

Wendy

x-no-archive: yes

On 3/31/2012 7:00 PM, W. Baker wrote:

> I guess now you will have t cleanthe greasy oven:-)

That's the beauty of it; SELF CLEANING. :-) But I hate that smell and
it's too cool for windows open. Next time I seriously may do it in a
large pan on the grill. At least with the oven, I can close the door
and not have to scrub from the tops of the cabinets, all around and down
to the floor. I had to take off all the burner covers, knobs, oven
handle, EVERYTHING was grease spattered and I was NOT a happy cook.
Tonight, it was inconvenient waving a towel under the smoke alarm, but
not dirty. :-)

> I assume you have a
> self-cleaner. i alwasy do that job at night so the stink is not smelled
> and has dissapated by the morning.

That stink rises through the house and assails us as we sleep... I think
it's going to be warmer this week and I can do it another day.

Just ate; it was YUM... I bet you could do it with chicken or turkey
fennel sausage.

Susan