Evening Edge
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Pollo Alla Scarpariello - from Peter's
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Cuisine: Italian-American Main Dish
From the Menu of . . . Peter's
5592 Chamblee Dunwoody Road, Atlanta
770-394-9401
Q: I read with interest the review of Peter’s restaurant in Dunwoody. My husband’s favorite dish is chicken scarpariello. I would love to surprise him with a homemade version of his favorite dish. I have tried numerous recipes from online sources and they have all fallen short. I’m hoping you can help me. -- Becky Brazier, Dunwoody
A: A dish made in “shoemaker style” may not seem like much of a compliment and, in fact, it isn’t, admitted Peter Abraham, owner of Peter’s. But he’s been putting it on restaurant menus for years because it’s a traditional New York Italian dish -- “and because I love it, too,” he said. “It’s got lots of flavor. You’ve got everything in there!” So your husband can have it at either place, and now at home. -- Deborah Geering, for the Journal-Constitution
The chicken is not breaded, just fried in peanut oil until it is very crispy, says Abraham. If your fryer is small, you may need to cook the chicken in two batches -- or the recipe could be cut in half.
Hands on time: 20 minutes Total time: 40 minutes Serves: 4-6
Ingredients:
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Peanut oil for frying
1 whole fryer chicken, cut into pieces
1 potato, peeled and diced
6 ounces Italian sausage (about 2 links), sliced into rounds
6 mushrooms, sliced
8 to 10 pepperoncinis, chopped
1 tablespoon nonpareil capers
16 kalamata olives, halved
4 cloves garlic, minced
2 teaspoons dried oregano
1 cup chicken broth
2 tablespoons fresh chopped basil
Instructions:
Preheat oil in the fryer to 360 degrees. Cook the chicken until browned and very crispy, about 20 minutes. When the chicken has just 5 minutes to go, add the potatoes.
Meanwhile, in a large skillet or sauté pan over medium heat, cook the sausage until it releases some grease, about 2 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the pepperoncinis, capers, olives, garlic and oregano and cook a few more minutes. Add the chicken broth and bring to a simmer.
When the chicken and potatoes are done, drain briefly on paper towels, then add to the pot. Turn the chicken until it is well-coated in the sauce. Add the basil. Transfer to a platter and serve.
Meanwhile, in a large skillet or sauté pan over medium heat, cook the sausage until it releases some grease, about 2 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the pepperoncinis, capers, olives, garlic and oregano and cook a few more minutes. Add the chicken broth and bring to a simmer.
When the chicken and potatoes are done, drain briefly on paper towels, then add to the pot. Turn the chicken until it is well-coated in the sauce. Add the basil. Transfer to a platter and serve.
Nutrition:
Per serving (based on 4): 585 calories (percent of calories from fat, 64), 40 grams protein, 13 grams carbohydrates, 3 grams fiber, 41 grams fat (10 grams saturated), 122 milligrams cholesterol, 1,019 milligrams sodium.
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