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Chicken Scaparelli




Source of Recipe


copykat


List of Ingredients




Serves four:

3 lbs. of cut up, bone-in chicken
1/2 lb. Italian sausage links (sweet or hot)
cut in 1/2" circles
Salt and pepper to taste
1/3 cup olive oil
1/3 cup chicken broth
1/4 cup onion diced fine
1/4 cup celery diced fine
2 cloves of garlic, mashed
15 cured black olives
2 large sprigs fresh rosemary
1 cup dry red wine



Recipe



Step One: Brown the chicken and sausage
If the chicken is soaked, drain and pat dry on paper towels. Put the olive oil in a large skillet and heat over high heat. Brown the chicken well, salt and pepper to taste and remove the chicken when browned and put aside. Repeat the process, browning the cut up sausage pieces. Remove the sausage.

Step Two: Deglaze pan and precook chicken and sausage

Add the onions, celery, garlic, rosemary and olives and return to the heat for 1 minute.

Turn heat to high and add chicken broth to deglaze the pan.

Add the browned chicken and sausage and cook uncovered until the liquid in the pan is reduced by half.

Step Three: Braise the chicken and sausage and create the sauce

Add the red wine, cover pan with tight fitting lid and reduce the temperature to low. Braise for 45 minutes over low heat, stirring occasionally.

Step Four: Finish the sauce

Remove chicken, sausage and olives from pan and place on a warm platter. Return pan to high heat and reduce sauce by 1/2. Remove rosemary sprigs. Serve chicken, sausage and olives with a generous portion of the pan sauce.