Tag: chicken and potatoes

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 1x
  • Category: Chicken
Scale

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.

One-Pot Chicken Dinner

This may be the best chicken I ever made! I used a peculiar method of mixing two totally incompatible cooking techniques: roasting and braising. Crazy right? But it worked. And, it’s a One-Pot Chicken Dinner!

Nothing is more satisfying than making a meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers outstanding flavor.

I’ve recently come across a few recipes for roasting a chicken in a heavy-duty pot such as a LeCreuset Dutch oven, which is an iron pan with an enamel coating. An excellent braising vehicle. The idea of using it to roast seemed a bit odd at first. Usually you want a roasting pan that has lower sides to allow the heat to reach the chicken and brown the skin. The problem with this method is that the breast is done before the thigh meat and continued cooking makes the breast meat dry.

It’s Really an Uncovered Braise

I thought I’d give this method a try and see what happens. My take is that it’s an “uncovered braise.” Leaving the cover off allows the top to get some color, but the cooking environment is still quite moist and the skin doesn’t crisp all over like a roasted chicken. However, the flavor and the moistness of the chicken is by far the best I’ve ever had! And, most importantly both the thigh meat and the breast are done at the same time. The intensity of the heat from the high sides of the pot accomplishes this beautifully and those high sides also keep moisture in the pot, preventing the chicken from drying out. A win win!

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I chose to use a lower cooking temperature than I saw in some recipes. I did start out at 475 degrees F for the first 20 minutes. The chicken gets a little color on the top and the pan heats up quickly. I then chose 300 degrees F for the cooking time vs. 350 degrees recommended in other recipes. This is more of the braise approach – low and slow.

Add vegetables to this for a one-pot dinner. Start with onions and garlic as the base, some thinly sliced red potatoes and anything else you like. I included some chopped chard, both stems and leaves. Don’t forget some fresh herbs, such as rosemary, thyme and/or parsley, salt, and pepper.DSCN5066

Rub a combination of melted butter, more of the herbs, garlic, lemon zest, salt and pepper under and over the skin and pop a quartered lemon into the cavity with a little salt and pepper.

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Cooking the chicken on top of the vegetables and letting all the flavors marry is a wonderful way to get dinner done in one pot. Check to make sure your potatoes are completely cooked. If not, finish on the stovetop while the chicken rests and then stir in the coarsely chopped chard leaves to wilt.

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Place the vegetables on a warm platter and top with the carved chicken.

The entire recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.

 

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One-Pot Chicken Dinner

Nothing is more satisfying than making an entire meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers great flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8 portions 1x
  • Category: Chicken
  • Method: Roast/Braise
Scale

Ingredients

  • 2 bunches rainbow chard
  • 1 tablespoon unsalted butter or olive oil
  • 1 large onion, sliced
  • 3 large red potatoes, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons melted butter
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • zest of one lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 three to four pound roaster
  • coarse salt
  • freshly ground pepper
  • 1 lemon quartered
  • Garnish
  • More freshly chopped herbs

Instructions

  1. Preheat the oven to 475 degrees F.
  2. Wash the chard and separate the leaves from the stems. Trim the stem bottoms and mince. Roughly chop the leaves and save for later.
  3. Grease the bottom of the pan with the butter or pour in the oil.
  4. Add the chard stems, onion, potatoes, garlic, rosemary, thyme, parsley, salt and pepper. Toss to combine.
  5. Combine the melted butter, rosemary, thyme, parsley, garlic, lemon zest, salt and pepper. Lift up the skin and using one-half of the butter mixture rub all over each breast and on the legs and thighs. Rub the remaining butter on the outside of the chicken.
  6. Sprinkle the inside of the chicken with a little salt and pepper and stuff in the lemon quarters.
  7. Tie the legs and place on top of the vegetables.
  8. Place the chicken in the preheated oven and roast for 20 minutes. Reduce the heat to 300 degrees F and cook for another 25-30 minutes per pound. The internal temperature of the chicken should register 170 degrees F.

Notes

The recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.