Pollo Scarpariello

I know I’m not supposed to bash my own recipes and posts but I can’t stand the sight, smell, or taste of this dish.  It’s one of my husband’s favorites so I made it just for him.   It was also a favorite at a restaurant I worked in.  By the end of week one I was all scarpariello-ed out.  Poor guy’s had to wait about five years for me to get around to making it at home, but I wanted cacciatore the other night so bought the ingredients for his chicken dish too.  I have a very happy hubby tonight and our anniversary’s not until next week.  Check one for me, but who’s keeping score? 😉

Ingredients:

1 whole roasted bird, portioned

3 c. Italian sausage, grilled and sliced on the bias

16 pickled pepperoncini

1/2 tsp. red pepper flakes, more or less depending on how spicy you want the finished dish

1 c. pan juices from the roasted bird

1/2 c. pepperoncini juice from the jar

1/2 c. white wine

4 cloves garlic, minced

3 T extra virgin olive oil

Method:

Heat oil in the bottom of a large Dutch oven.

Saute garlic until golden.

Deglaze pan with the wine, then add the pan drippings and pepperoncini juice.

Bring to a simmer.  Add red pepper flakes, sausage, and pepperoncini.

Add poultry pieces.

Simmer for 7 to 10 minutes and serve.

Makes 4 to 6 servings.

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