Monday, June 4, 2012

Main Dish Monday

Happy Monday!  So maybe happy and Monday may not be most people's favorite day of the week, then again if you are a Hawaii Five-0 fan then all bets are off.  Then again tonight's episode may require some tissues and something to hold on to, we will get through.  

That said I think pulling out of the archives this dish would be just appropriate, it screams family, ohana, Italian perfection.  I do hope you enjoy.

Thought I would try to get something different to you this weekend, I hope you enjoy this take on it.  Just consider this family and friends.  " Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul satisfying and eternal". Julia Child

Welcome to the weekend time for our ohana.  So after a busy week you need to wind down and spend some time with those who mean the most to you, maybe just enjoy some great conversation, a glass of wine and a good meal.    So our team maybe just decided to kick back and enjoy each other’s company and unwind, what better way than with a nice family style meal, that the only thing it leaves you wanting it more. 

So what varies here from most other posts is the tropical twist, here I did leave it as created in my kitchen many times, I guess a little old world Italian can transcend a few cultures (I hope).  So our cast has finished their week, and summoning their favorite producer to the table.  So that is required here is a couple bottles of white wine, some crusty Italian bread, kick back and enjoy just like our team.

Cheryl’s Chicken Scarpariello

2 – 3 Tbs. Olive oil
4 Links Italian sausages (sweet)
2 ½ — 3 Lb. Frying chicken cut into 8 pieces (or 8 chicken thighs, skin-on)
1 Medium yellow onion, finely diced
4 Cloves garlic, peeled, and sliced thinly
1 Cup dry white wine
2/3 Cup pickling liquid from the cherry peppers (can mix hot and sweet)
6 to 8 hot cherry peppers, cored, seeded, and coarsely chopped (can mix hot and sweet)
2 Tbs. Fresh oregano, finely chopped (or 1 tbs dried)
4 Tbs. Flat-leaf Italian parsley, finely chopped (or 2tbs dried)
Salt & freshly ground black pepper
Juice and grated rind of 1 lemon
4 Tbs. Flat-leaf Italian parsley, finely chopped

  1. Heat a large sauté pan over medium heat, and then add just enough olive oil to cover the bottom. Add the sausages and sauté, regulating the heat to reduce spattering. Turn regularly until they are browned on all sides. Remove and let rest.
  2. Add the chicken pieces to the sauté pan and cook, turning occasionally, until the pieces are golden brown all over; about 15 minutes. Remove the chicken pieces from the pan and place in roasting pan, also slice sausage and scatter over chicken, and then cover them with aluminum foil.
  3. To pan add the onions and garlic, and sauté until the onion has wilted. Raise the heat to high, and add the wine. Boil for about 2 minutes, stirring with a wooden spoon to loosen any bits of chicken and sausage that have caramelized on the bottom of the pan.  Lower the heat to a simmer and add the pickling liquid, lemon juice, the cherry peppers, the oregano, and parsley. Taste for seasoning and add salt and pepper as necessary. Simmer for four or five minutes to concentrate the sauce, then pour liquid mixture over meat. 
  4. This can now be place in 350* oven for 30min, remove from oven place on platter, sprinkle with lemon zest then serve. 

**This dish is just as good made ahead of time; prepare to this point let cool, cover and refrigerate overnight.  When ready to re-heat place in cold oven turn on to 350-375and reheat about 30-40min till hot and bubbly. Taste juice if needed give a fresh squeeze of lemon prior to serving.

There are a few more steps than my other recipes, but I truly hope you and your family/ohana enjoy.

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