Spicy Chicken Scarpariello
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (smashed)1.5 tsps
Oregano (chopped fresh)1 cup
White Wine (dry)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat the oven to 450 degrees F
2
Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet
3
Roast, stirring once, until tender and browned, 20 minutes
4
Meanwhile, season the chicken with salt and pepper
5
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat
6
Add the chicken and cook, turning, until browned, about 8 minutes
7
Transfer to a plate
8
Add the bell pepper, garlic and oregano to the skillet
9
Cook, stirring occasionally, until softened, about 3 minutes
10
Add the wine, scraping up any browned bits from the bottom of the skillet
11
Cook until reduced by half, 1 to 2 minutes
12
Add the cherry peppers and brine and the chicken broth
13
Nestle the chicken in the sauce and reduce the heat to medium
14
Cover and simmer until the chicken is cooked through, 5 to 8 minutes
15
Remove the chicken to a cutting board
16
Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes
17
Stir in the parsley and season with salt
18
Slice the chicken, divide among plates and top with the sauce
19
Serve with the broccoli
20
Photograph by Ryan Dausch