Chicken Scarpariello

Chicken Scarpariello

Just So Aromatic With A Delicious Braising Broth!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

8 bone-in chicken thighs, (4 with skin, 4 without)

1 lb. sweet Italian sausage

2 lbs. baby potatoes, halved

2 red bell peppers, chunks

10 cloves of garlic, sliced in half

1/2 cup dry white wine

1/2 cup red wine vinegar

1 1/2 cups chicken stock

6 jarred cherry peppers, seeds removed

1/2 cup flat leaf parsley, rough chop + garnish

olive oil

salt

pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl

Large oven safe frying pan with lid

Directions

Preheat oven 350 Degrees F. In a mixing bowl, add cut potatoes, coat with some olive oil, salt and pepper.  Line potatoes on parchment lined sheet pan cut side down and bake in oven for 30 minutes, then remove.  In a large frying pan, add some olive oil and brown sausages on all sides but do not cook through, set aside, slice when cooled.  Salt and pepper chicken thighs and using the same pan brown chicken on all sides, remove and set aside. Deglaze pan with wine and vinegar, scraping the brown bits sticking to the bottom of the pan. Add chicken back in to the pan as well as sliced sausages and the rest of the ingredients including the roasted potatoes. Nestle all ingredients into the braising liquid and place in oven with the lid on for 30 minutes, then the lid off for an additional 30 minutes to reduce some of the liquid.

Garnish with chopped parsley.

Serves 4

 

Lemon Pesto Pasta

Lemon Pest Pasta

Perfect For A Light Dinner

Difficulty: Easy

Prep Time: 12 minutes

Cooking Time: 8-10 minutes

Ingredients

Ingredients

Fresh or dry pasta, 2 servings

4 lemons, zest

2 lemons, juiced

3/4 cup slivered almonds

3/4 cup EVOO

4 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup minced chives + garnish

1 cup reserved pasta water

1 tsp sugar

salt

pepper

Cooking Tools

Large Pot

Small food processor 

Directions

To make the Lemon Pesto, add; zest of 4 lemons, almonds, garlic, sugar, EVOO and Parmesan cheese.  Pulse food processor until well minced, not pureed, set aside. Boil water, add salt and juice of 2 lemons.  Cook pasta according to directions, don't forget to reserve the pasta water before draining the pasta. Once pasta is drained, place in a large serving bowl and just let cool slightly before tossing the Lemon pesto, some pasta water and chives into the pasta. Toss pasta until well coated, salt and pepper to taste.

Serves 2

Beignets

Beignets

The Classic French, New Orleans Fried Fritters

Difficulty: Moderate

Prep Time: 1 hour 30 minutes

Cooking Time: 4 minutes per/batch

Ingredients

3/4 cup lukewarm water

3 1/2 tsp active dry yeast

2 large eggs

1/2 cup whole milk or evaporated milk

3 tbsp unsalted butter, melted

1/2 cup granulated sugar

4 cups bread flour, plus more for dusting

1/2 tsp kosher salt

8 cups canola oil, for frying, plus more for greasing

powdered sugar, for topping

Cooking Tools

Large mixing bowl

Deep Fryer

Sheet Tray

Wire rack

Spider

Tongs 

Directions

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.

Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

Yields 20-25

Serve Up With A Cafe au Lait