• Tag Archives Chicken
  • Chicken Scarpariello the short version

    Chicken Scarpariello is usually done with sausage and a bunch of stuff, but there’s a version that I much prefer, and is similar to what is served in Carmine’s restaurant in NYC.

    My version is made with chicken thighs, and is relatively simple – marinate for at least an hour in lemon juice (at least three lemons), thyme, a little oregano, salt, black pepper, garlic and hot pepper. Then place in an oven pan, herbs on the bottom, chicken on top with all the marinade juices, put some butter on top of the chicken, some more salt and pepper, cook for 40 min on 450f, then broil for 20 minutes. Sometimes I do a quick version on the stove, crisp the chicken first with a little butter and olive oil then add the lemon juice and spices and cook covered for 10 minutes, then uncover and reduce the sauce a bit. Either way I really like it…

  • Chicken Boozed Deux

    Can’t go wrong with a chicken that’s double drunk.

    Serves 2

    Chicken Boozed Deux
    Chicken Boozed Deux
    • 5-6 Chicken tenderloins
    • 10-12 pearl onions (fresh or frozen)
    • 7-8 sun dried tomatoes
    • 1/4 cup bourbon
    • 1/2 cup port wine
    • 1 cup frozen peas
    • 1 tbsp olive oil
    • 1 clove garlic, pressed or finely chopped.
    • 1 tsp sesame seeds
    • Spices: 1/4 tsp salt, a good pinch black pepper, 1/4 tsp white pepper, 1/2 tsp sugar in the raw

    1. In a large pan, sauté onions in olive oil for about 5 minutes until golden browned

    2. Add sun dried tomatoes and sauté for 1 minute

    3. Place chicken, all spices, sesame in a ziplock and mix well to cover chicken.

    4. Turn flame to high.

    5. Make a clearance in the pan and cook chicken until brown film form, a couple of minutes each side, adding garlic midway.

    4. Add bourbon, let boil and flambe’

    5. Add port, cook for one minute and add peas.

    6. Let reduce a bit 1-2 minutes until sauce thickens a bit.

    I like to serve it by itself but it works great with wild rice or mixed in the pan with fettuccine.