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RECIPE
16 INGREDIENTS9 STEPS1hr

Chicken Scarpiello

4.0
1 Ratings
This chicken Scarpiello recipe is simple comfort food for those cold nights! Serve with a big salad for a healthy, hearty dinner.
Chicken Scarpiello Recipe | SideChef
This chicken Scarpiello recipe is simple comfort food for those cold nights! Serve with a big salad for a healthy, hearty dinner.
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/
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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/
1hr
Total Time
$3.94
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
to taste
to taste
to taste
Freshly Ground Black Pepper
4 cloves
Garlic , minced
1
Onion , diced
1 Tbsp
Hot Cherry Pepper Spread
1/3 cup
White Wine
3 1/2 cups
Chicken Stock
divided
2 cups
1 cup
1/2 cup
Freshly Grated  Parmesan Cheese
1/4 cup
Ricotta Cheese
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Nutrition Per Serving

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CALORIES
416
FAT
12.3 g
PROTEIN
48.8 g
CARBS
24.8 g

Cooking Instructions

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Step 1
Get a large pot and coat the bottom in Olive Oil (to taste) . Heat it up over medium high heat. While it heats up, season the Tyson® 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 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 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!
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Nutrition Per Serving
Calories
416
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
4.4 g
22%
Trans Fat
0.0 g
--
Cholesterol
157.2 mg
52%
Carbohydrates
24.8 g
9%
Fiber
0.8 g
3%
Sugars
6.7 g
--
Protein
48.8 g
98%
Sodium
713.3 mg
31%
Vitamin D
0.1 µg
0%
Calcium
275.3 mg
21%
Iron
2.4 mg
13%
Potassium
853.8 mg
18%
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