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Add a photoThere is a great Amalfi restaurant in Atlanta by Georgia Tech called Gio's Chicken Amalfitano. One of their best dishes IMO is the Scapariello. This is a similar recipe that has great taste and is close. Try it with a Barolo, Brunello, or Barbarone.
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Ingredientes
- Extra-virgin olive oil
- 1 pound sweet sausage, cut into bite- size pieces
- 5 pounds mixed bone in chicken breast and thighs, cut into 8 to 10 pieces
- Flour for dusting
- Kosher salt
- Coarse black pepper
- Red pepper flakes
- Fennel seeds
- 1 large sweet onion quartered and sliced thin
- 1 large red bell pepper quartered and sliced thin
- 6 - 8 cloves garlic, smashed
- 1 cup white wine
- 1/4 cup quartered hot cherry peppers
- 1/8 cup hot cherry pepper juice, from the jar
- 2 cups warm chicken stock, more as needed
- Juice of 1 large lemon
- 3 - 4 sprigs fresh oregano, picked and chopped
- 2 sprigs rosemary, picked and chopped
- 2 - 3 sage leaves, chopped
Direcciones
- Heat oven to 275.
- In a pot, bring chicken stock to a simmer.
- Coat a large Dutch Oven with olive oil and bring to a medium high heat.
- Remove the sausage casing and cut into bite sized pieces.
- Trim excess fat from chicken and split chicken parts in half.
- Mix the salt and pepper into flour, and coat chicken.
- Add chicken in batches and brown on all sides. Once the chicken is brown on all sides, remove it from the pan and reserve.
- Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
- Lower the heat to medium-low.
- Drain or pat away excess oil and burnt pieces with a paper towel from the pan and return it to the heat.
- Coat the pan lightly with new olive oil, add the pepper and onions, and season with salt.
- Cook pepper and the onion over medium heat until they are translucent and very aromatic, 4 to 6 minutes.
- Add the garlic, oregano, rosemary, sage, and pepper flakes and cook until fragrant.
- Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
- Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, sage, and lemon juice.
- Transfer to oven, and cook partially covered, for 1 to 1.5 hours, until chicken is tender.
- Remove the lid and simmer adding more chicken stock or white wine if the stock has reduced too much.
- Taste and adjust the seasoning, if needed.
- The finished dish should be slightly soupy, spicy, and delicious.
- Serve with polenta, potatoes or pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 637g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 186 | 62% |
| Total Fat 20.63g | 26% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.16g | |
| Cholesterol 54mg | 18% |
| Sodium 612mg | 26% |
| Potassium 448mg | 13% |
| Total Carbs 8.12g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.08g | 2% |
| Protein 13.21g | 21% |
