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Big Green Craig: Chicken & Sausage Scarpariello

6/16/2016

4 Comments

 
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With my wife's Italian heritage, Chicken & Sausage Scarperiello is a family favorite. This dish is packed full of flavor and texture and can also be modified to fit any sort of taste bud.


Here's my take on a classic:
hicken & Sausage Scarperiello

INGREDIENTS
  • 5 boneless skinless chicken thighs cubed
  • 5 hot italian sausages quarted (we used a chicken saisage for the dish)
  • 1 small onion roughly diced
  • 1 red pepper roughly diced
  • 1/3 C of capers
  • 1/2 C hot banana peppers rough diced
  • 1-1/2 C artichoke hearts roughly chopped
  • 1 baking potato roughly chopped
  • 1-1/2 C white wine - use whatever you are drinking
  • 1/2 C red wine vinegar
  • Juice of 1 lemon
  • 3 Tbs unsalted butter
  • Extra Virgin Olive Oil   (EVOO)
  • Kosher salt to taste
  • Fresh cracked black pepper to taste
  • 1/2 C all purpose flour
Grill Set up:

Set up your grill for direct grilling. Cooking temperature should be approximately 350F. We used a 15" stainless steel paella pan for this dish.  Preheat the pan for at least 10 minutes.

This Dish cooks fairly quickly so I like to have all of my mise en place (French for putting in place or staged) ready and on stand by. 
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Directions:

Dredge the chicken thigh pieces in the flour coating evenly. Pour in 2 table spoons of EVOO to the pan and saute the chicken and sausage pieces until they brown all over.

While the sausage and chicken are sauteeing, heat a skillet over medium high heat. Add in a tbs of EVOO and a tbs of butter. Saute the potato cubes until crispy. Set aside to add to the dish.


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Stir in the onion, artichoke hearts and peppers and saute them until soft, I drop in 2 tbs of butter at this point to help aid in the caramelization and color. Season with salt and pepper to taste. 

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 Once the chicken reaches and internal tempoerature of 165, mix in the potatoes and add the wine and vinegar.  I use a Thermoworks Thermapen to keep track of my temps. 
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Allow the liquid to reduce.


Food safety guidelines recommends cooking  chicken thighs to at least 170F.


​
ThermoWorks Thermapen 
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Serve over a bed of linguine. Enjoy!    
MONGA!!
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4 Comments
Bany
6/17/2016 11:50:18 am

eeehh.. Ok Im italian and nobody knows whats a scarpariello here.. What I do know is that if you mix chicken, sausages and artchokes you will have your passport retired

Reply
BigGReenCraig
6/17/2016 12:12:12 pm

That's why I stated in the beginning that this is my take on it. My Father in law is !00% authentic Italian from Naples. We know what a true Scarpariello, but sometimes it's nice to switch it up a bit. This tasted great!

Reply
Corn_husker
6/19/2016 11:23:43 am

Sounds great to me!

David Zammit
6/19/2016 03:36:28 pm

Craig, that looks great. Do you think I can get similar results in a wok on an outdoor gas burner?
I also have a discada that this looks like it would be perfect for

Reply



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