Finished Scarpello

Chicken scarpiello

Spring can still be very cold and I am sometimes loathe to leave all of my winter comfort food behind. As April roars out (Mother Nature taunting us yet again), I think that Chicken Scarpiello is the perfect dish to make. Don’t forget about this on a hot summer night either. It makes a great meal any season.

This dish is adapted from Anne Burrell’s Secrets of a Restaurant Chef series. It sounded delicious but too spicy for GERD sufferers! I substituted sweet cherry peppers for the traditional hot peppers and there was loud cheering from the balcony.

All the recipes are in three stages of the diet plan

First stage: The beginning, healing diet indicated with an “H

Second stage: A maintenance diet when the inflammation is gone and you are moving into a gluten and dairy free diet indicated by an “M

Third stage: Paleo indicated by a “P

Chicken Scarpiello 

H M P

Scarpello ingredients

You will need

1 lb. organic sweet or fennel Italian sausage

4 organic chicken thighs

4 organic chicken drumsticks

1 onion, cut into 8ths

3 garlic cloves, mashed and minced

3/4 c. white wine

1 c. sweet cherry peppers, in a jar (Mezzetta brand, if available)

1/2 c. juice from the sweet peppers

1 c. chicken stock

1 T. fresh minced oregano (1 tsp. if using dried but it DOES make a difference to use fresh!)

Olive Oil, salt, freshly ground pepper

Cut the sausages into 1″ pieces. Using a large sauté pan, brown the sausages bites in olive oil. Remove from pan and reserve. Salt and pepper the chicken pieces generously. In the same pan, add 1 1/2 T. olive oil and sauté the chicken on both sides until brown and lovely, remove from pan and reserve. Turn down the heat a bit.

Drain the oil from the pan, add 1 T. olive oil and sauté the onion until it is translucent, about 5″. Add the garlic and sauté for 1″. Add the wine to the pan, increase the heat and start reducing it, all the while scraping the brown bits off the bottom of the pan. When the wine is reduced by about 1/2, reduce the heat, add the chicken and sausages, the peppers, oregano and the chicken stock. Bring to a boil, reduce the heat to a simmer and partially cover the pan. Continue cooking for 15″. Taste sauce and adjust flavoring but frankly, I have never had to add anything to it!

I love this dish and so do my friends and family. Try it tonight!

poppy_Sig

 

 

 

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