Scarpariello is an Italian-American dish that is a staple in any Southern Italian menu
Scarpariello is an Italian-American dish that is a staple in any Southern Italian menu. You can use whole chickens cut into pieces, boneless breasts, or as in this recipe, boneless thighs. Traditionally, this dish uses bell peppers, but I have replaced them with peppadews (a slightly spicy pickled pepper found on our Olive Bars). You may also add chunks of Italian sausage to the dish if you want even more flavor.
6-8 boneless, skinless chicken thighs, trimmed of fat (about a pound and a half to two pounds).
2 cups low-fat, low sodium chicken broth.
1 cup peppadews, sliced into halves.
2 Tablespoons lemon juice.
2 Tablespoons minced garlic
2-3 Tablespoons fresh rosemary
1 Tablespoon pepper
1 teaspoon salt (season to your taste, I don't use salt because of the salt in the broth)
½ cup of olive oil/vegetable oil
2-3 Tablespoons fresh chopped basil or parsley.
Dust the chicken with flour and heat oil in sauté pan.
Sauté chicken until browned on both sides, about 10 minutes.
Add garlic and rosemary and cook until garlic starts to slightly brown.
Add stock to deglaze the pan (you may add a few ounces of white wine if you wish) and simmer for 3-4 minutes till reduced by about a half.
Add butter, lemon juice, salt and pepper.
Add peppadews and cook for 2-3 more minutes.
Top with chopped basil or parsley when serving.
Serve by itself on a plate, over your favorite pasta, or my favorite, lemon orzo from the Service Case in the Deli. Serve with a nice crusty bread to scoop up the last of this bright tasting sauce.
A light sprinkling or fresh grated parmesan is great on top.
Recipe courtesy of Andre Nowading, Executive Chef Kroger
Presented on: 12/2/2013