Chicken Scarpariello Recipe

Jan 05, 2012 @ 5:19 PM
Posted by Lidia Bastianich, Special Contributor

Nutrition

Cal/Serving: 4,538
Daily Value: 227%
Servings: 6

High-Protein, High-Fiber, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	164g	252%
Saturated	39g	194%
Trans	0g	0%
Carbs	21g	7%
Fiber	15g	61%
Sugars	0g	0%
Protein	705g	1410%
Cholesterol	3447mg	1149%
Sodium	4039mg	168%
Calcium	790mg	79%
Magnesium	982mg	245%
Potassium	9549mg	273%
Iron	36mg	201%
Zinc	57mg	377%
Vitamin A	925IU	18%
Vitamin C	9mg	15%
Thiamin (B1)	3mg	228%
Riboflavin (B2)	6mg	371%
Niacin (B3)	205mg	1024%
Vitamin B6	16mg	810%
Folic Acid (B9)	146µg	36%
Vitamin B12	23µg	387%
Vitamin D	36IU	9%
Vitamin E	8mg	39%
Vitamin K	112µg	140%
Fatty acids, total monounsaturated	62g	0%
Fatty acids, total polyunsaturated	35g	0%

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Christopher Hirsheimer

I would venture to say that, along with chicken parmigiana, chicken scarpariello is one of the most recognized chicken recipes in America. Chicken scarpariello is a composition of a few favorite ingredients: chicken, lots of garlic, and vinegar. In this recipe, I added some sausage, which is not unusual, especially if you have a big brood coming over. To multiply the recipe: Proceed in batches; then, once you have brought the whole thing to a boil, transfer to a roasting pan and finish cooking in a 450-degree oven, stirring the chicken periodically so all the pieces get crispy.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

INGREDIENTS

12 boneless, skinless chicken thighs (about 4 pounds), trimmed, each cut into 4 pieces
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
8 ounces sweet Italian sausage without fennel seeds, cut into bite-sized pieces
8 cloves garlic, sliced
1/2 cup white wine vinegar
1/2 teaspoon dried oregano

DIRECTIONS

Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet set over medium heat. Add ½ of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.

Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3-4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2-3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20-25 minutes.