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DEL.ICIO.US
Chicken Scarapiello - from Dominick's
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Cuisine: Italian
From the menu of . . . Dominick's
95 S. Peachtree St., Norcross
770-449-1611
Q: Dominick's in Norcross has great Italian food. I would love to get the recipe for Chicken Scarapiello. I order it every time I go there.
- Marcella Hart, Braselton
A: Co-owners Mark D'Angelo and Monte Jungman were happy to share this recipe, which currently appears on the menu as Shrimp Scarapiello (though you can order it with the chicken, if you prefer).
Hands on time: 30 minutes Total time: 30 minutes Serves: 2
Ingredients:
-
1/4 cup all-purpose flour
Salt and pepper to taste
8 ounces skinless chicken breast, cubed
2 tablespoons butter
2 cloves fresh garlic, peeled and thinly sliced
1/4 cup white wine
3 ounces mild or hot Italian sausage, cooked and sliced into 1/2-inch pieces
2 small red potatoes, cubed and roasted
1 to 2 hot cherry peppers, sliced
1 sprig fresh rosemary
3/4 cup Chicken Veloute Sauce (See Recipe Below)
Chicken Veloute Sauce (1 cup):
Hands on: 10 minutes
Total time: 20 minutes
This simple sauce is basically a light gravy.
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup chicken stock
Salt and freshly ground white pepper to taste
Instructions:
Place flour in a bag with some salt and pepper. Add chicken pieces and toss to coat.
Melt butter in a large skillet over medium-high heat. Add chicken pieces and saute 2 to 3 minutes. Add garlic and a sprinkling of salt and pepper, and saute just until garlic begins to brown --- but do not burn. Add white wine and cook 1 to 2 minutes, until liquid is reduced by half. Add sausage, potatoes, peppers and rosemary and saute for 2 minutes. Add veloute sauce and cook 2 to 3 minutes.
To make Chicken Veloute Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and whisk for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat.
Melt butter in a large skillet over medium-high heat. Add chicken pieces and saute 2 to 3 minutes. Add garlic and a sprinkling of salt and pepper, and saute just until garlic begins to brown --- but do not burn. Add white wine and cook 1 to 2 minutes, until liquid is reduced by half. Add sausage, potatoes, peppers and rosemary and saute for 2 minutes. Add veloute sauce and cook 2 to 3 minutes.
To make Chicken Veloute Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and whisk for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat.
Notes:
Big flavors - sausage, rosemary, garlic and peppers - characterize this big dinner for one. It's easily doubled for two generous servings.
Tester's note: To roast potatoes, preheat oven to 375 degrees. Cut the cleaned potatoes into cubes (you do not have to peel them first), toss them in a generously oiled baking dish and sprinkle with a little salt and pepper. Roast in the oven for 30 to 45 minutes, until tender.
Tester's note: To roast potatoes, preheat oven to 375 degrees. Cut the cleaned potatoes into cubes (you do not have to peel them first), toss them in a generously oiled baking dish and sprinkle with a little salt and pepper. Roast in the oven for 30 to 45 minutes, until tender.
Nutrition:
Per serving (with sauce): 625 calories (percent of calories from fat, 53), 37 grams protein, 32 grams carbohydrates, 2 grams fiber, 35 grams fat (18 grams saturated), 152 milligrams cholesterol, 1,670 milligrams sodium.
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