Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marjorie Graham      

Recipe Categories:

    Chicken Scarpiello

    Source of Recipe

    As I took notes from Lidia's Kitchen

    List of Ingredients

    1 lb sausage, a combo of hot and sweet, cut into bite-size pieces
    2 2 1/2 lb chickens, cut into 12 small
    pieces, bone in **
    1 lg bell peppers julienned
    1 lg red pepper julienned
    1 lg yellow onion, cut, lengthwise, into
    1/4" slices
    1 ts minced garlic
    1/2 c chicken broth
    1/2 c dry white wine
    1/2 c vinegared sweet bell peppers
    1/2 c halved hot cherry peppers
    1/2 c vinegar from vinegared sweet bell
    peppers OR balsamic vinegar
    1/2 ts dried oregano


    Sauté sausage for about 8
    minutes until lightly browned. Using a
    slotted spoon, remove sausage from pan and set aside to drain. Heat oil in a large, deep sauté pan over medium-high heat. Pat chicken dry, and sauté for about 15 min or until it is almost cooked through. Stir in peppers, onion and garlic and sauté for 5 min or until vegetables are soft and beginning to brown. Drain off all excess oil. Return sausage to pan. Add wine and chicken stock to chicken, sausage and vegetables and bring to a boil. Stir in hot and sweet vinegared peppers, vinegar, oregano and salt and pepper. Again, bring to a boil. Lower heat and simmer
    slowly for about 10 min or until flavors
    have combined and sauce has reduced.
    Remove from heat and serve. Serves 6.
    Note: near the end of cooking add
    2 or 3 sliced boiled potatoes to this dish.
    **or boneless chicken breasts




previous page | recipe circus home page | member pages
mimi's cyber kitchen |