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Posted by sandra regan on November 4, 2008, 11:07 pm, in reply to " chicken scarpariello recipe "
76.20.5.28
Thank you so much Millie,but this is not recipe I used. So, if anyone else has this, it will be greatly appreciated!
--Previous Message--
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:
: chicken scarpariello
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: Ingredients
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: 2 1/2 lb chicken thighs with skin and bone
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: 3 tablespoons olive oil
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: 1 large onion, chopped
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: 2 red bell peppers, cut into 3/4-inch pieces
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: 2 to 4 jarred hot cherry peppers in vinegar, drained
: and finely chopped
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: 5 garlic cloves, thinly sliced
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: 1/3 cup dry white wine
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: 1/3 cup chicken broth
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: 1/3 cup chopped fresh parsley PreparationHack each
: thigh in half (or into thirds if large) across the
: bone with a cleaver or a sharp heavy knife. Pat
: chicken dry and season with salt and pepper. Heat 1
: tablespoon oil in a 12-inch heavy skillet over
: moderately high heat until hot but not smoking, then
: saut� chicken in 2 batches, beginning skin sides down,
: turning occasionally and adjusting heat to keep from
: burning, until cooked through and well browned on all
: sides, 10 to 12 minutes (add another tablespoon oil to
: skillet for second batch). Transfer chicken as cooked
: with tongs to a plate and keep warm, covered with
: foil.
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: Pour off all but 1 tablespoon fat from skillet.
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: Add remaining tablespoon oil and cook onion, bell
: peppers,
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: and cherry peppers (to taste) over moderate heat,
: covered,
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: stirring occasionally, until softened, about
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: 7 minutes. Add garlic and cook, stirring, until
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: garlic is golden, about 2 minutes. Add wine and
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: broth and boil, uncovered, until most of liquid
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: is evaporated, about 4 minutes. Add chicken (with
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: any juices accumulated on plate) and parsley and
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: cook over moderate heat, stirring, until heated
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: through, then season with salt.
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: Cook's note:
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: � If you can't find cherry peppers, substitute 1/4
: teaspoon dried hot red pepper flakes, which you can
: add along with the garlic.
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