Recently I went on a business trip to Las Vegas for a conference. A four hour flight with no wi-fi gives you the opportunity to catch up on a number of things: reading, an embroidery project and all the downloaded video podcasts that I hadn't seen since the beginning of the year.
That's a lot of podcasts.
One of the recipes that caught my eye on Cooks Illustrated's podcast was an Italian recipe that I hadn't seen before - Chicken Scarpariello. It was a delicious mix of chicken, sausage and peppers with a simple sauce. After I got home and tried to get back to normal from the bustle of the conference, I was looking through the October issue of Food & Wine magazine and I saw another recipe for Chicken Scarpariello.
I can take a hint.
The recipe is a great "Sunday Dinner" type of meal. We had friends over for the new recipe and had some crusty Italian bread to go along with it. It was a great homecoming meal.
Chicken Scarpariello (Food & Wine Oct. 2010 Issue)
- 8 small skinless, boneless chicken thighs (2 pounds)
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 red pepper chopped
- 1 yellow pepper chopped
- Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.
- Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.