Chicken Scarpariello with Sausage and Potatoes

Chicken Scarpariello with Sausage and Potatoes


Print Recipe
Chicken Scarpariello with Sausage and Potatoes
Scarpariello is “shoemaker” in Italian. Shoemaker’s chicken in not an authentic dish, it’s likely an Italian restaurants invention. Regardless of its origins Its delicious and one of my favorite dishes. Balsamic vinegar is also an option. Delete the cherry peppers and their liquid for 1/2 up of balsamic.
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 1 1/4 Hour
Servings
People
Ingredients
Instructions
  1. Cut chicken into 14-16 small pieces. Place on a small sheet pan, salt with 3 tablespoons of kosher salt and place in fridge for 4-8 hours. Remove chicken and bring to room temperature.
  2. Preheat oven to 350°F. In a large pot, add the potatoes and some kosher salt, bring to a boil, cook partially covered for 10 minutes. Drain well, cool and cut into 3/4-inch slices. Set aside with the skin on.
  3. Pat chicken dry, pepper both sides and dust with flour. Add 2 tablespoons olive oil to the Dutch oven large enough to fit the potatoes and stick, sauté chicken until well browned, 5-7 minutes per side, (flip and repeat) Remove chicken from pan and set aside.
  4. pour off half the oil in the Dutch oven. Return to burner over medium heat. Cook the sausage on both sides, until browned. Remove sausage from pan, and set aside.
  5. Add the wine to deglaze the pan, scraping the brown bits off the bottom for a minute or two. Add the garlic, bay leaf, rosemary, chicken and sausage and mix. Add the potatoes, white wine cherry peppers & liquid, chicken broth and lemon juice. Mix well and place in oven with top ajar for 45 minutes.
  6. Let rest for 15 minutes prior to serving.

Lamb Chili

Print Recipe
Lamb Chili
David Hagedorn, a food writer for The Washington Post, was kind enough to share this Indian inspired lamb Chili recipe with his readers 10 years ago. The blooming of the spices really makes this dish special.
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Prep Time 25 minutes
Cook Time 2.5 hours
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. Cook the lentils in 2 quarts of boiling salted water (with 1 teaspoon salt) until softened but still slightly al dente; that should take about 40 minutes.
  2. Drain, then rinse with cool water. Heat 2 tablespoons of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until the oil shimmers. Add the ground lamb and cook, stirring to break up the meat, until no traces of pink appear and the fat is rendered. Transfer the meat to a colander to drain; wipe out the pot and return it to the stove.
  3. Heat the remaining tablespoon of the oil in the same pot over medium heat until the oil shimmers. Stir in the curry and Kashmiri powders, the tablespoon of salt, the 1/4 teaspoon of black pepper and the ginger, letting the ingredients "bloom" for several seconds.
  4. Return the cooked lamb to the pot, along with the cooked lentils, pine nuts, raisins, coconut milk, broth and tomato paste, stirring until the tomato paste is completely incorporated. Increase the heat to medium-high; once the mixture begins to bubble at the edges, cover and reduce the heat to medium.
  5. Cook for 1 hour, stirring occasionally. To serve, combine the scallions, mint and cilantro in a small bowl. Ladle the chili into individual soup bowls.
Recipe Notes

Garnish with a generous sprinkling of the herb mixture.