Wednesday, September 13, 2017

Chicken Scarpariello

I love chicken. In my opinion, (just like potatoes) it's one of those meats that no matter how you make it, tastes really good. 

I recently heard about this dish and found a recipe for it, but then made it my own. 

The original dish calls for sausage, but I just kept it simple.  

I made it the other night, and it's a hearty dish perfect for those cold nights coming soon. Buon Appetito!


  6 tbsp. extra virgin olive oil
2-3 chicken breast pieces
Flour (for chicken to be dipped in)
1 lb. potatoes, chopped
1 medium red onion, diced
10 cloves garlic
4 red bell peppers 
1 cup white wine
1 cup hot water
fresh basil, chopped
fresh parsley, chopped
red pepper flakes
black pepper

let's make it
1. In a 10-12 inch pan, heat ollive oil. Wash the chicken pieces and dip them in flour. Once the olive oil is hot, place the chicken pieces and cook both sides until golden. 

2. Transfer chicken pieces unto plate, set aside. 

3. Chop potatoes and add them to the same pan. Cook them until brown and set aside by the chicken. Drain the fat from the pan. 
4. Chop onion, garlic, bell peppers, mushrooms, and saut√© them until golden. Add and stir in black pepper, wine, hot water and bring to a boil. 
5. Return the chicken pieces and potatoes to the pan, reduce the heat. Cook for 25-30 minutes. Add more water to keep from getting dry. Sprinkle on parsley and basil. 

6. Once cooked, transfer chicken to plates with vegetables.

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