Chicken And Sausage Scarpariello With Pasta Recipes

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CHICKEN AND SAUSAGE SCARPARIELLO ARRABBIATA



Chicken and Sausage Scarpariello Arrabbiata image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

1 Tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces
1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes)
1 large onion, thinly sliced
1 small fennel bulb, trimmed and thinly sliced (optional)
1/4 cup red wine vinegar
1 jar (7 oz.) roasted red peppers, drained and thinly sliced
1 jar Bertolli® Arrabbiata Sauce

Steps:

  • Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside.
  • Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley.

CHICKEN AND SAUSAGE SCARPARIELLO WITH PASTA



CHICKEN AND SAUSAGE SCARPARIELLO WITH PASTA image

Categories     Chicken     Pasta     Pork     Sauté

Yield 4 people

Number Of Ingredients 17

-one and a half pounds of Bonless breast cut into one inch stips
-Once cup of flour
-One cup of Vegetable oil
-1/2 pound of high quality chicken sausage cut length wise into half inch strips
-Two red peppers and one yellow pepper cut into half inch strips
-Two large onions halved and
sliced into strips
-Four to five cherry peppers seeded and finely diced
-two shallots finely diced
-Eight cloves of garlic sliced very thin
-Two cups of freshly chopped parley or one cup of dried parsley
-3/4 cups of white wine
-One and 1/2 cups of chicken broth
-One pound of penne pasta or bow ties
Roux
1/4 cup of butter melted
One cup of flour

Steps:

  • -Heat the oil in a large frying pan and dredge the chicken breast and set asside. when the oil is hot but not smoking add half of the chicken breast strips and cook until tender turning once (about four to five minutes). Remove with a slotted spoon and repeat with the remaining chicken breast strips. -Pour all but one tablespoon of the oil off of the frying pan(wipe any oil that runs off the edge of the pan) and heat the sausage until heated thoroughly but not browned and set asside with the chicken. -In another Large frying pan (I myself prefer a wok) Add two tablespoons of olive oil -Sautee the Shallots until tender about two minutes. Add the Garlic and and sautee an additional two minutes. Add the peppers, cherry peppers, and onion and Sautee until tender stirring often (about seven minutes) -Boil six cups of water and cook pasta until aldente. Drain in a colander, rince with cold water and set asside -Add the white wine and chicken broth to the peppers. and bring to a boil for four minutes. - in a small frying pan melt the butter on low heat and add the flour to the butter mixing well. Cook on low for five minutes. -Add the Roux in small amounts to the Scarparelli and stir until dissolved and the sauce thickens. Add more roux as desired until you have the thickness you want for the sauce.discard any unused roux -Add the chicken, sausage, and the parsley to the sauce mix and simmer on low for six minutes. -Pour the entire mixture over the pasta in large caserol dish From here you can serve immiedietly. For later serving just heat in the oven at 350 degrees for 30-45 minutes

CHICKEN SCARPARIELLO



Chicken Scarpariello image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 pound fennel sausage, cut into bite- size pieces
2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
Kosher salt
1 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers
1/2 cup hot cherry pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped

Steps:

  • Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
  • Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
  • Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
  • Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
  • Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

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