Category: Chicken

Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo wings are delicious, but sometimes I just don’t want to go to the trouble or deal with the mess. This Buffalo Chicken Dip is quick and easy to make and tastes just like the wings!

It contains only five ingredients. Sour cream, blue cheese, diced celery, chopped roasted chicken and a generous portion of Frank’s hot sauce for heat. I’m really pleased with the result – it’s very reminiscent of Buffalo wings, yet different.

Buffalo Chicken Dip

As you get ready for your Super Bowl party, whip up a batch, it doubles easily, for your football fans.

Check out these recipes for additional ideas Super Bowl ideas: Braised Sofrito Pork Spareribs with Rice and Beans and Triple Chocolate Brownies.

Watch the Buffalo Chicken Dip Video Here.
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Buffalo Chicken Dip

Buffalo wings are delicious, but sometimes I just don’t want to go to trouble and mess. This Spicy Chicken Dip is quick and easy to make and tastes just like the wings! Don’t wait until Super Bowl Sunday to try it!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups
  • Category: Appetizer

Ingredients

6 ounces blue cheese, room temperature
1 cup sour cream
½ cup finely diced celery (1 small stalk)
2 cups diced roasted chicken
¼ cup hot sauce, such as Franks

Garnish
Coarsely chopped celery tops

Instructions

Place the cheese and a couple of generous tablespoons of sour cream in a medium mixing bowl and stir to loosen the cheese.

Add the remaining sour cream, celery, roasted chicken and hot sauce and stir until combined.

Serve in a bowl, topped with the chopped celery leaves, along with raw vegetables, tortilla or pita chips. Best at room temperature.

Notes

Use a supermarket roasted chicken.

Roasted Za’atar Chicken and Quinoa Salad

Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac is slightly tart and reminiscent of lemon. This is a great spice to use on chicken, fish or pork and here’s a recipe for Roasted Za’atar Chicken and Quinoa Salad.

Optimize your time by using these tips. Start the quinoa while you prepare and cook the chicken. Let the quinoa sit and cool a bit. Move on to the dressing, which you should make in a bowl large enough to hold all the quinoa salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

The salad can be made ahead and refrigerated; let sit out of the refrigerator 45 minutes before serving to warm up a bit. Give it a stir occasionally to even out the temperature.

Roast, grill or sauté the chicken and add the lime juice as soon as the chicken is done cooking, which allows the juices to absorb, adding a nice tanginess. Avoid adding the juice to the raw chicken to save a step; the flavor dissipates in the heat.

I chose red quinoa, black quinoa is good too, because it adds color to the dish. This grain has a slightly firm texture and nutty flavor and is a nice change from rice or orzo. A green lettuce leaf adds a splash of green and crunch on the plate and the cilantro complements the all the flavors nicely.

This Roasted Za’atar Chicken and Quinoa Salad makes a great lunch or dinner.

Coming next week, recipes Spelt Flatbread and Roasted Spiced Carrot Puree. Great accompaniment for this dish – spread the carrot puree over the flatbread and top with crumbled feta cheese, crushed pistachios and a drizzle of cilantro oil.

flatbread

Watch the Roasted Za’atar Chicken and Quinoa Salad Video Here

 

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Roasted Za’atar Chicken and Quinoa Salad

Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac has a slight tartness to it, reminiscent of lemon. The chicken can be roasted, grilled or pan sautéed. Adding the lime juice as soon as the chicken is done cooking allows the juices to be absorbed while the chicken rests. I chose red or black quinoa for the color it adds to the dish.

  • Author: Trish Lobenfeld

Ingredients

Quinoa

1 cup red quinoa

¼ teaspoon coarse salt

 

Chicken

4 pounds skinless, boneless chicken breasts

1/4 cup coconut oil, melted

1/4 cup Za’atar seasoning

3 tablespoons minced cloves garlic (about 6 medium cloves)

2 teaspoons coarse salt

20 turns of the pepper mill

zest of one lime

2 tablespoons freshly squeezed lime juice

Dressing

1 container (7 ounces) Greek yogurt, such as Fage

3 tablespoons tahini

zest of one lime

2 tablespoons lime juice

½ teaspoon coarse salt

¼ teaspoon cayenne

Quinoa Salad

3 cups cooked black or red quinoa (see recipe above)

1 pint cherry tomatoes, quartered

1 cup coarsely chopped fresh cilantro

1 cup shredded carrot (about 1 large carrot)

1 cup cucumber cut into ½ inch cubes

1 bunch scallions (light green tops included), trimmed, rinsed and thinly sliced on the bias

½ teaspoon coarse salt

GARNISH                          

6 large butter lettuce or Romaine leaves

Cilantro leaves

Instructions

For the Quinoa

Bring 2 cups cold water and salt to a boil in a medium saucepan with a cover.

Stir in the quinoa, lower the heat to a simmer and cook covered for 15 minutes or until all the water is absorbed and the little green sprouts are showing.

Cool.

For the Chicken

Combine the coconut oil, za’atar, garlic, salt and pepper.

Lay the chicken on a flat surface and cover with plastic wrap. Pound the thicker ends with a meat pounder or a heavy frying pan to an even thickness.

Rub the spice mixture all over the chicken and place on a baking sheet.

Place the seasoned chicken in the preheated oven and cook for 45 minutes or until the internal temperature reads 165 degrees. Time may vary depending on the size of each breast.

Combine the lime zest and juice.

NOTE: While the chicken roasts, prepare the dressing and salad.

Remove the chicken from the oven and immediately douse with the lime juice on all sides. Let rest for at least 15 minutes.

Cut on the bias into ½-inch slices. Leave on the pan with the juices until ready to plate.

For the Dressing

Whisk together the yogurt, tahini, lime zest and juice, salt and cayenne in a large bowl.

FOR THE QUINOA SALAD

Add the quinoa, tomatoes, cilantro, carrot, scallions and salt to the dressing and stir to combine.

Place one lettuce on a plate and fill with a cup of the quinoa salad.

Lay a few slices of the chicken next to or over the top of the salad. Drizzle a little of the pan juice over the chicken and top with a few cilantro leaves.

Notes

Start the quinoa while you prepare the chicken. Let the quinoa cool a bit off the stovetop. Move on to the dressing, which you should make in a bowl large enough to hold all the salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

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Roasted Za’atar Chicken and Quinoa Salad

Quinoa Salad

Za’atar is a middle eastern spice blend made up of sumac, thyme, white sesame seeds and salt. Sumac has a slight tartness to it, reminiscent of lemon. The chicken can be roasted, grilled or pan sautéed. Adding the lime juice as soon as the chicken is done cooking allows the juices to be absorbed while the chicken rests. I chose red or black quinoa for the color it adds to the dish.

  • Author: Trish Lobenfeld
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Entree Salad
  • Method: Roasting

Ingredients

Quinoa

1 cup red quinoa

¼ teaspoon coarse salt

 

Chicken

2 pounds skinless, boneless chicken breasts

2 tablespoons coconut oil, melted

2 tablespoons za’atar seasoning

2 tablespoons minced cloves garlic (about 4 medium cloves)

2 teaspoons coarse salt

20 turns of the pepper mill

zest of one lime

2 tablespoons freshly squeezed lime juice

Dressing

1 container (7 ounces) Greek yogurt, such as Fage

3 tablespoons tahini

zest of one lime

2 tablespoons lime juice

½ teaspoon coarse salt

¼ teaspoon cayenne

Quinoa Salad

3 cups cooked black or red quinoa (see recipe above)

1 pint cherry tomatoes, quartered

1 cup coarsely chopped fresh cilantro

1 cup shredded carrot (about 1 large carrot)

1 cup cucumber cut into ½ inch cubes

1 bunch scallions (light green tops included), trimmed, rinsed and thinly sliced on the bias

½ teaspoon coarse salt

GARNISH                          

6 large butter lettuce or Romaine leaves

Cilantro leaves

Instructions

For the Quinoa

Bring 2 cups cold water and salt to a boil in a medium saucepan with a cover.

Stir in the quinoa, lower the heat to a simmer and cook covered for 15 minutes or until all the water is absorbed and the little green sprouts are showing.

Cool.

For the Chicken

Combine the coconut oil, za’atar, garlic, salt and pepper.

Lay the chicken on a flat surface and cover with plastic wrap. Pound the thicker ends with a meat pounder or a heavy frying pan to an even thickness.

Rub the spice mixture all over the chicken and place on a baking sheet.

Place the seasoned chicken in the preheated oven and cook for 45 minutes or until the internal temperature reads 165 degrees. Time may vary depending on the size of each breast.

Combine the lime zest and juice.

NOTE: While the chicken roasts, prepare the dressing and salad.

Remove the chicken from the oven and immediately douse with the lime juice on all sides. Let rest for at least 15 minutes.

Cut on the bias into ½-inch slices. Leave on the pan with the juices until ready to plate.

For the Dressing

Whisk together the yogurt, tahini, lime zest and juice, salt and cayenne in a large bowl.

FOR THE QUINOA SALAD

Add the quinoa, tomatoes, cilantro, carrot, scallions and salt to the dressing and stir to combine.

Place one lettuce on a plate and fill with a cup of the quinoa salad.

Lay a few slices of the chicken next to or over the top of the salad. Drizzle a little of the pan juice over the chicken and top with a few cilantro leaves.

Notes

Start the quinoa while you prepare the chicken. Let the quinoa cool a bit off the stovetop. Move on to the dressing, which you should make in a bowl large enough to hold all the salad ingredients. Prepare the vegetables, add to the dressing, and thoroughly combine. Let sit at room temperature until the chicken is done.

 

 

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

Here’s another video from our mini grilled chicken series featuring grilled boneless chicken thighs.

When the bone is removed from the thigh, the meat is thin and cooking time is quick. Yet, the thighs retain some fat and remain moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.

Grilled Boneless Chicken Thighs

I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

A great sandwich spread is pesto – check out my recipe here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Watch the Grilled Boneless Chicken Thighs Video Here

Quick Marinade Tip

Quick Marinade Trick

This quick marinade tip was a fluke. Many years ago I was making Rosh Hannah dinner. One cousin doesn’t care for red meat and won’t eat the brisket. I always make something else as a second entrée. One year I was running behind and needed something quick. I grilled chicken and as soon as the chicken came in to rest I poured an herbed lemon juice over the chicken.

Quick Marinade TipThe resting time allows the denatured proteins to coagulate again and when they do, they trap this flavorful liquid.

My cousin and her husband loved the dish and she asked for the recipe. When I told her what I did, she didn’t believe me. It was too simple for something that tasted that good!

I sautéed these chicken breasts recently and added a generous splash of wine (rosé was open, red or white is fine – is just a splash) and deglazed the pan. The delicious brown tidbits in the bottom of the pan dissolve with the liquid in seconds. I poured this over the chicken and then the lemon marinade above.

Quick Marinade Tip

You can do this, too. Simply juice a lemon, throw in some thyme sprigs, a smashed clove of garlic and toss these together. Pour this over the chicken after cooking and let rest for 5 minutes. Use lime juice and garlic – sprinkle with chopped cilantro for something different. Combinations are endless.

Watch the Quick Marinade Trick Video Here.

 

Grilled Bone-in Chicken Thighs

Grilled Bone-in Chicken Thighs

Next up in our mini course on cooking chicken: Grilled Bone-in Chicken Thighs!

Whenever cooking meat or poultry with the bone on, the cooking time takes a little longer. The bone can be in the center or perimeter and location also affects cooking time. Center bones take longer to reach and the meat near the bone is the last to cook because the bone holds the cold longer.

The best alternative on the grill for cooking anything with a bone is to start with direct heat and then move to the other side of the grill and finish on indirect heat. This keeps the outer meat moist and slowly lets the heat permeate throughout.

Grilled Bone-in Chicken Thighs

Chicken thighs have more fat than the breast, so if you overcook a little, it’s a bit forgiving. Use marinades, rubs or just plain old salt and pepper with a little olive oil. Use a favorite marinade or rub at least 30 minutes, preferably a few hours before cooking.

Fire up the grill and get started on your grilled bone-in chicken thighs tonight!

Try some of these sides to go along with your chicken: macaroni salad, or vinegar coleslaw. 

Here’s our quick and easy recipe for grilled corn!

Watch the Grilled Bone-in Chicken Thighs video here.

Grilled Boneless Chicken Breast

Grilled Boneless Chicken Breast

Here’s another video in our mini course on chicken: grilled boneless chicken breast. Pound the breast with a meat pounder or heavy bottomed skillet to an even thickness. Use your favorite marinade, rub or merely sprinkle with salt, pepper and a drizzle of olive oil.

A grilled boneless chicken breast cooks quickly. Close the grill for the first few minutes. Gently pull the chicken away from the grate. If it doesn’t release easily, let it cook a minute or two more. The chicken is ready to turn when it releases easily, forcing only rips the meat.

Grilled Boneless Chicken Breast

Flip the chicken breast and continue cooking for a couple minutes more with the cover closed. Use a thermometer to get an internal temperature; 165 degrees F is considered safe. Don’t forget to let them rest for 3-4 minutes!

These quick and easy grilled boneless chicken breasts are moist and flavorful.

Happy Grilling!

Watch the Grilled Boneless Chicken Breast video Here.

 

Grilled Chicken Breast (bone in)

Grilled Bone-in Chicken Breast

We have filmed a number of grilling videos including several on chicken.This video on grilled bone-in chicken breast is one of five videos in our grilling chicken playlist. Watch here.

Any time you cook meat or poultry with the bone in and skin on, it takes a little longer. The benefit of cooking this way is a more succulent and juicier chicken . If you have the time, it’s definitely a worth it.

Seasoning can be minimal, simply salt and pepper with a drizzle of oil to prevent sticking. Not to much or flames flare up. Use a marinade, homemade or store bought, or a rub. Let sit for at least 30 minutes or overnight.

Preheat the grill about 15 minutes before cooking. Use direct heat first to sear the skin, then move to indirect heat to slowly finish.

Serve with a delicious macaroni salad and eat out on the picnic table or the porch!

Watch the Grilled Chicken Breast Video Here:

 

 

Cobb Salad

Composed Salad

Cobb salad is delicious for an afternoon luncheon or for a warm weather dinner.

Watch the Cobb Salad Video Here.

Check out our How To Sauté Chicken Breasts  and the “Finger Test” videos.

A Cobb salad is a composed salad. The ingredients are presented in rows, rather than tossed, for an eye-appealing presentation. Pour dressing over everything and serve!

Composed Salad

The presentation creates a lovely balance of color, texture and flavors.

Composed Salad

The salad originated at the Brown Derby in LA, supposedly put together late in the evening at the end of service using what was left in the kitchen.

Composed Salad

This is a quick and easy meal to make ahead; dress at the last minute for a light and refreshing lunch or dinner.

 

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Cobb Salad

Cobb salad is a composed salad, which simply means the ingredients are not tossed together but laid out in a colorful and eye appealing way. Quick and easy recipe for lunch or dinner

  • Author: Trish Lobenfeld
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: One-Dish Meal/Salad

Ingredients

Vinaigrette

½ cup extra-virgin olive oil

¼ cup red wine vinegar

¼ cup chopped chives

1 teaspoon Dijon Mustard

¼ teaspoon coarse salt

½ teaspoon freshly ground pepper

Salad

6 cups chopped lettuce (Romaine, Bibb, watercress)

20 cherry tomatoes, halved

4 slices cooked and coarsely chopped bacon

1 pound cooked whole boneless, skinless chicken breast

2 hard boiled eggs, quartered lengthwise

2 Hass avocado, peeled and sliced crosswise

4 ounces blue cheese crumbles

Instructions

Vinaigrette

Combine the oil, vinegar, chives, mustard, salt and pepper in a jar. Close tightly and shake well.

Salad

Strew the lettuce across the bottom of a large platter.

Arrange each ingredient in a row.

Pour dressing over everything and serve.

 

How To Sauté Chicken Breasts

finger test

Skinless boneless chicken breasts are so versatile. Here’s a simple way to sauté chicken breasts with only salt, pepper and a little olive oil. Pouring a vinaigrette or a little fresh citrus juice over the chicken as soon as it comes off the heat to rest quickly and easily infuses flavors into the chicken.

Make sure you pound the chicken breasts to even out the thickness and they’ll cook evenly. If you have time, let the chicken sit on the counter for 30 or 40 minutes to warm up a bit.

finger test

Check out the “Finger Test” video  to test for doneness when you don’t have a thermometer handy.

Watch the How To Sauté Chicken Breasts Here

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How To Sauté Chicken Breasts

sauteed chicken breast

Skinless boneless chicken breasts are so versatile. Here’s a simple way to sauté chicken breasts with only salt, pepper and a little olive oil. Pouring a vinaigrette or a little fresh citrus juice over the chicken as soon as it comes off the heat to rest quickly and easily infuses flavors into the chicken.

  • Author: Trish Lobenfeld
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 servings
  • Category: Chicken
  • Method: Saute

Ingredients

  • 1 whole skinless, boneless chicken breast, split
  • coarse salt
  • freshly ground pepper
  • 2 tablespoons olive oil

Instructions

  1. Pound each breast to even thickness for even cooking with a meat pounder or heavy-bottomed pan. Be sure to cover the chicken with film first to prevent splattering.
  2. Season each breast, both sides, with salt and pepper.
  3. Heat the oil over high heat in a skillet large enough to hold all the chicken, or cook in batches.
  4. Lay the chicken breasts in the pan and cook for 3 minutes.
  5. Turn and cook for 2 minutes.*
  6. Be sure to rest the chicken; then slice on the bias or serve whole.

Notes

Timing will varie depending on the thickness and temperature of the chicken.

Nutrition

  • Serving Size: 4

 

 

How to Finger Test a Chicken Breast for Doneness

Finger Test

Here’s a quick tip on how to finger test chicken breasts for doneness with your finger.

Sometimes we find ourselves without the proper tools at hand and need to improvise. Perhaps you’re at a friends house cooking or camping and don’t have an instant read thermometer. Here’s a little tip to help you out.

Finger test

Cutting the breast is an alternative, but it releases all those precious juices and dries it out. Use this method as a last resort if you’re still unsure.

Note: The chicken breasts should be white and juices should be clear (no red); pounding the chicken breasts to an even thickness helps and aids in more precise cooking.

Here’s our post on how to sauté chicken breasts.

Watch the “Finger Test” Video Here.

 

Chicken Liver Pate

Chopped Liver

Chicken liver pate wasn’t something I was familiar with growing up. My mother made calves liver for dinner often (TOO often). It was slightly overcooked and chewy with that livery taste. I was frequently left at the table because I hadn’t finished my dinner. I eventually learned to cut it into tiny pieces and swallow it whole with my milk – kids always find a way!

Aunt Roz

My husband’s Aunt Roz recently passed away. She was the one who made chopped liver for the Jewish holidays. I was at her home once when she was preparing the pate and I got to see firsthand how she made it. I only remember butter, onions and livers. I didn’t have the foresight then to know how important it is to to write down family recipes. So, left to my own devices I’ve created a recipe I think works.

Chopped Liver

Saffron Pickled Shallots

I reproduced Bobby Flay’s saffron pickled shallots, which he serves with one of his small plates Mussel and Clam Salad topped with saffron pickled shallots at his restaurant Gato. It’s absolutely delicious! I thought what a great way to top the chicken liver pate in addition to the grated egg white and egg yolk.

Chopped Liver

Sam

After my mother-in-law passed away many years ago, my sister-in-law and I split the Seder and Rosh Hashanah holidays. As the shiksa (a non-Jewish woman), I opted for Rosh Hashanah, the Jewish New Year. No dietary restrictions on the menu.

One year I decided to think outside the box. I researched the holiday and found that sweets were “traditional.” I did know not to put raisins in the Challah, which would upset my father-in-law Sam; but it never occurred to me not to use sliced apples (a traditional Rosh Hashanah ingredient) for the pate instead of crackers or bread. A tart, crisp Granny Smith apple is a great foil for the rich pate.

Chopped Liver

Well, my father-in-law pulled my husband over and said to tell me not to do that again. Chopped liver went on crackers! I never served apple slices again, but it is an interesting and delicious way to diversify the pate.

So, thank you Aunt Roz and Sam for setting me straight on the ABCs of chopped liver!

 

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Chicken Liver Pate

Chopped Liver

5 from 1 reviews

Push the egg white and egg yolk, separately, through a fine sieve for best results. Try the pate on tart apple slices for something a little different.

  • Author: Trish Lobenfeld
  • Yield: 2 1/2 cups
  • Category: Appetizer

Ingredients

  • Pate
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups sliced onions
  • 1 pound chicken livers, cleaned and rinsed
  • ¼ cup Cognac
  • 1 teaspoon herbes de Provence
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Garnish
  • grated egg white
  • grated egg yolk
  • saffron pickled shallots

Instructions

  1. Pate
  2. Melt the butter in a skillet over medium-high heat.
  3. Stir in the onions and cook until the onions begin to brown on the edges.
  4. Pour in the cognac, stir to release the brown bits in the pan.
  5. Add the chicken livers, herbes de Provence, salt and pepper and cook, stirring frequently, until the livers are slightly pink in the center.
  6. Scoop this into a food processor and puree.
  7. Place into 3 small ramekins.
  8. Garnish
  9. Top each ramekin with one of the garnishes: grated egg white, grated egg yellow, and saffron pickled shallots
  10. Serve with thin slices of brown bread, crostini, crackers or apple slices.

Notes

Store covered in the refrigerator.

 

Chicken Scarpariello

Chicken Scarpariello

Chicken Scarpariello is a favorite dish for both my husband and my daughter Claire. Margot and I don’t have the tolerance for spice like they do, so I’ve never had the courage to order it. For those of you unfamiliar with this dish, it’s chicken (or veal or pork) with hot (and I mean HOT) cherry peppers, fennel and in some instances sausage.

Chicken Scarpariello is also a favorite of our friends Bob & Lynn. I decided I would venture forth and make it for Bobby’s birthday because it’s one of his very favorite dishes, along with the Ricotta Cheesecake that I created for him a few years ago.

This recipe needs chicken parts with skin and bone on. It cooks up crispy and moist.

Chicken Scarpariello

When I opened the jar of hot cherry peppers and took a whiff, I gasped. The heat went straight up my nose and down my throat; I knew I was in trouble, but no turning back!

I seared the chicken, removed to a holding dish and then sauteed the fennel, onions, sweet bell peppers, garlic and oregano in olive oil. Once the vegetables softened, I added white wine and 1/4 cup of the bottled pepper juice and some red potatoes. The chicken went back in the pan with half a jar of the peppers strewn across the pan.

Note: I omitted the sausages because Lynn doesn’t eat them. To include, just give a quick sear to brown in the pan after searing the chicken, then set aside with the chicken. Add back to the pan with the chicken and cherry peppers as instructed above.

The dish can be made ahead up to this point and held, covered, in the refrigerator for a few hours or overnight. Let the pan sit on the counter for an hour before roasting to warm up a bit.

Bake in a preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.Chicken Scarpariello

Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.

Stir in the butter off heat and whisk until melted.

Pour the sauce over the chicken and peppers, garnish with fennel fronds.

WARNING

The sauce is very spicy. I served it on the side. The chicken and vegetables are flavorful and have tolerable heat, but the sauce brings the heat to another level; I wasn’t able to handle it. Everyone else couldn’t get enough of it. I though my husband was going to drink it!

 

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Chicken Scarpariello

Chicken Scarpariello has fennel, sweet bell peppers and hot cherry peppers. It’s a one dish meal, just add some potatoes! Cook and serve in the same pot.

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8 portions
  • Category: Chicken

Ingredients

  • 2 tablespoons olive oil
  • 1 whole roasting chicken cut into eight pieces
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 sausages, such as sweet or hot Italian or Chorizo
  • 1 fennel bulb
  • 1 each yellow and red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 10 whole cloves garlic, peeled
  • 2 teaspoons dry oregano
  • ½ cup dry white wine
  • ¼ cup hot cherry pepper juice
  • 1 pound tiny red potatoes
  • 1 cup chicken stock
  • 1/2 jar hot cherry peppers
  • 2 tablespoons unsalted butter
  • Garnish: Fennel fronds

Instructions

  1. Preheat the oven to 350 degrees F.Heat the oil in a frying pan over high heat.
  2. Season the chicken, both sides, with the salt and pepper.
  3. Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
  4. Turn and cook for one minute more.
  5. Remove the chicken to a holding dish.
  6. Sear the sausages, if using and remove to the dish with the chicken.
  7. Stir in the fennel, onion, garlic and oregano and sweat for 3 minutes.
  8. Pour in the pepper juice and wine, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
  9. Add the chicken stock and then return the sausage and chicken to the pan, skin side up. Add the cherry peppers.
  10. Note: The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.
  11. Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
  12. Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes. Check your potatoes to see if they need a few minutes more. Add the vegetables to the platter with the chicken.
  13. Stir in the butter off heat and whisk until melted.
  14. Pour the sauce over the chicken and peppers, garnish with fennel fronds.

Notes

Serve the sauce on the side for those who are sensitive to spicy food.