- Yield: 4 servings
Chicken Scarpariello
Recipe courtesy of Joe Tartamella, Executive Chef, Canoe Brook Country Club
Ingredients
- Ingredients for the Protein:
- organic airline chicken breasts - 4 ea., skin-on, bone-in
- sweet Italian sausage - 8 ozs., cut into 2” pieces
- salt - to taste
- pepper - to taste
- vegetable oil - 2 Tbsps.
- Ingredients for the Scarpariello Sauce:
- vegetable oil - 2 Tbsps.
- Spanish onion - 1 ea., large, thinly sliced
- garlic - 2 cloves, sliced
- roasted mini sweet peppers - 1 cup, halved
- pickled cherry peppers - 1/2 cup, sliced (adjust for desired heat)
- white wine - 3/4 cup
- beef demi-glace - 1/2 cup
- chicken stock - 1 cup
- sugar - 1 tsp.
- fresh sage - 1 tbsp., chiffonade
- salt - to taste
- Ingredients for the Robuchon-Style Potato Purée:
- Yukon Gold potatoes - 2 lbs., peeled and cut
- unsalted butter - 1 cup, cold, diced
- heavy cream - 1/2 cup, warm
- salt - to taste
Instructions
1. Cook the Proteins:
- Season chicken with salt and pepper. In a large sauté pan over medium-high heat, sear chicken skin-side down until golden and crisp. Flip briefly, then set aside.
- In the same pan, sear the sausage pieces until browned and partially cooked. Remove and set aside.
2. Build the Sauce:
- In the same pan, add vegetable oil and sauté the onions and garlic until soft and fragrant.
- Add roasted peppers and cherry peppers, cooking until they begin to caramelize.
- Deglaze with white wine and reduce by half. Add beef demi-glace, chicken stock, sugar, and sage. Simmer for 5-7 minutes.
- Return chicken and sausage to the pan and simmer gently or roast in a 375°F oven for 12-15 minutes, until the chicken reaches an internal temp of 165°F.
3. Prepare Potato Purée:
- Simmer potatoes in salted water until fork-tender. Drain and pass through a ricer or food mill.
- Return to low heat and gradually incorporate cold butter until emulsified. Slowly add warm cream, stirring to desired texture. Season with salt.
