Chicken Scarparella
Submitted by nowash
Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the kind of dish your Italian grandmother would make on a Sunday and the whole neighborhood would smell it.
Chicken pieces and sweet Italian sausage get browned until deeply golden, then braised with mushrooms, onions, garlic, rosemary, white wine, and chicken broth until fork-tender.
Meanwhile, peppery arugula and julienned red pepper get sauteed and tossed with linguini as the bed for the whole spread.
The braising liquid thickens into a rich, glossy sauce that ties everything together on the platter.
Kitchen Tips
- Brown the chicken and sausage in batches so they sear instead of steam in the pan
- Use hot Italian sausage for a spicier version, or mix sweet and hot for the best of both worlds
- The arugula wilts down quickly so don’t overcook it; you want a hint of peppery bite
- Make this a day ahead if you can; the flavors deepen overnight and it reheats like a dream
Ingredients
Directions
Rinse arugula well, pat dry. Reserve half of the arugula for garnish; discard tough stems from remainder.
Thinly slice the prepared arugula and set aside.
In a large skillet, heat 2 tablespoons oil over medium-high Add red pepper; sauté until tender. Add sliced arugula and half the garlic; sauté until arugula is wilted. Transfer vegetables and pan drippings to a bowl. In the same skillet, heat remaining oil. Add chicken and sausage in batches; brown on all sides, removing pieces to a plate as they brown. Discard all but 2 tablespoons drippings from pan. To hot drippings in pan add mushrooms, onion and remaining garlic; sauté until tender. Return chicken and sausage to skillet. Add ½ teaspoon salt, the rosemary, ⅛ teaspoon pepper, the broth and wine. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes. Meanwhile prepare linguine as package label directs. Drain; return to pan. Add red pepper mixture; heat through. Toss to combine. Cover and keep warm. Remove chicken and sausage from skillet; arrange on warm serving platter. Skim fat from mixture in skillet. In a small glass measure, mix flour with ¼ cup water until blended. Stir into liquid in skillet. Bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens. Spoon sauce over chicken and sausage. Arrange pasta on platter with chicken. Garnish with remaining arugula.
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