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Recipes
Chicken Scarpiello
Recipe

16 INGREDIENTS • 9 STEPS • 1HR

Chicken Scarpiello

4
1 rating
This chicken Scarpiello recipe is simple comfort food for those cold nights! Serve with a big salad for a healthy, hearty dinner.
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Chicken Scarpiello
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This chicken Scarpiello recipe is simple comfort food for those cold nights! Serve with a big salad for a healthy, hearty dinner.
1HR
Total Time
$3.77
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
as needed
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Garlic
4 cloves
Garlic, minced
Onion
1
Onion, diced
Hot Cherry Pepper Spread
1 Tbsp
Hot Cherry Pepper Spread
White Wine
1/3 cup
White Wine
Chicken Stock
3 1/2 cups
Chicken Stock
divided
Milk
2 cups
Polenta
1 cup
Parmesan Cheese
1/2 cup
Parmesan Cheese, Freshly Grated
Ricotta Cheese
1/4 cup
Ricotta Cheese
Nutrition Per Serving
VIEW ALL
Calories
408
Fat
13.1 g
Protein
44.3 g
Carbs
25.3 g
Add to plan
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Chicken Scarpiello
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Get a large pot and coat the bottom in Olive Oil (as needed). Heat it up over medium-high heat. While it heats up, season the Chicken Thighs (6) generously with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 1 Get a large pot and coat the bottom in Olive Oil (as needed). Heat it up over medium-high heat. While it heats up, season the Chicken Thighs (6) generously with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 2
Brown the thighs in the pot with the skin side down first for 4-5 minutes on each side, then remove them to a plate and set them aside. Add the Chicken Sausages (4) in next and let it cook through and brown for about 5 minutes.
step 3
Add in the Garlic (4 cloves) and Onion (1), and let them soften and get fragrant for a couple of minutes. Pour in the White Wine (1/3 cup) and scrape up all of the brown bits.
step 3 Add in the Garlic (4 cloves) and Onion (1), and let them soften and get fragrant for a couple of minutes. Pour in the White Wine (1/3 cup) and scrape up all of the brown bits.
step 4
Then flavor the mixture by stirring in the Dried Tarragon (1/2 tsp), Dried Parsley (1/2 tsp) and Hot Cherry Pepper Spread (1 Tbsp). Finally, add the chicken back in and pour in the Chicken Stock (1 1/2 cups). Bring the stew up to a boil, then reduce it to a simmer. Cover the pot and let the stew bubble for 15 minutes.
step 4 Then flavor the mixture by stirring in the Dried Tarragon (1/2 tsp),  Dried Parsley (1/2 tsp) and Hot Cherry Pepper Spread (1 Tbsp). Finally, add the chicken back in and pour in the Chicken Stock (1 1/2 cups). Bring the stew up to a boil, then reduce it to a simmer. Cover the pot and let the stew bubble for 15 minutes.
step 5
Remove the cover and let it simmer for another 10 minutes. While the chicken stew cooks, make the polenta.
step 6
In a medium saucepan on the stove and bring the Milk (2 cups) and Chicken Stock (2 cups) to a low boil. While it comes to a boil flavor it with the Dried Tarragon (1/2 tsp) and Dried Parsley (1/2 tsp).
step 6 In a medium saucepan on the stove and bring the Milk (2 cups) and Chicken Stock (2 cups) to a low boil. While it comes to a boil flavor it with the Dried Tarragon (1/2 tsp) and  Dried Parsley (1/2 tsp).
step 7
Once it is boiling, slowly pour in the Polenta (1 cup) as you use a whisk to incorporate it into the liquid. Once it is all incorporated, switch to a spoon and stir it while it cooks for 2-3 minutes. Add water in to loosen it up if it gets too dry and clumpy.
step 8
When it is done, take it off of the heat and stir in the Parmesan Cheese (1/2 cup) and Ricotta Cheese (1/4 cup) until creamy.
step 9
Scoop a generous helping of the polenta into a bowl and top it with one of the chicken thighs. Then ladle a couple of big scoops of the sausage and broth on top to complete the plating. Serve immediately and enjoy!
step 9 Scoop a generous helping of the polenta into a bowl and top it with one of the chicken thighs. Then ladle a couple of big scoops of the sausage and broth on top to complete the plating. Serve immediately and enjoy!
Tags
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American
Comfort Food
Shellfish-Free
Dinner
Whole Grains
Winter
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