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Off-Book Chicken Scarpariello
Wine

Off-Book Chicken Scarpariello

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Poultry season marches on!

SCARPARIELLO
2x Chicken Leg Quarters (legs & thighs)
2x Spicy Italian Sausage or Chorizo
2x Fennel bulbs, cut into hunks (approx 1/8 bulb ea)
1/2 cup Pickled Cherry Peppers, sliced
2-3 oz Cherry Pepper Vinegar Brine
2x Garlic cloves, sliced
4 oz White Wine
8 oz Water
1/2 cup Parsley, chopped
2x Bay Leaves
1 tbs Dried Oregano
3-4 oz Olive Oil
Kosher Salt
Preheat oven to 350 degrees F
Season chicken all over with kosher salt
Place a wide, oven-safe pan onto medium high heat and add olive oil
Place chicken leg quarters skin side down into the pan with sausages. Weigh down the chicken to help render the fat until it is crispy and golden
Remove chicken and sausage from the pan and place in a separate plate
Add the fennel bulb pieces to the pan and cook until one side develops caramelization
Remove the fennel from the pan.
Add garlic and pickled cherry peppers to the pan. Sautee for about 1 minute until garlic turns just golden
Add white wine, water, and pepper brine to the pan
Scrape fond from pan into the liquid
Add in dry oregano ad bay leaves
Once liquid is simmering, nestle in the chicken (skin side up), sausages, and fennel bulb into the liquid
Place in the oven and cook for 75-80 minutes
Finish with chopped parsley

TORTILLAS
1 cup Masa harina
1 cup Boiling water
Large pinch Kosher salt
Add masa harina to a bowl with salt
Add boiling water and mix with a fork
Once it’s cool enough to touch, work the masa with your hands until it’s all incorporated and smooth
Roll masa into acorn sized balls (or bigger for bigger tortillas) and flatten in a tortilla press between two pieces of plastic or parchment.
While still in plastic/parchment, flip tortilla and press a second time.
Place tortilla on a super hot pan (I use carbon steel or cast iron)
Cook for about 1 minute or until the edges start to release from the pan and then flip
Cook for another 30 seconds and remove
Stack tortillas as they finish and store them between warm, damp towels (or in a tortilla warmer). This step is important so the tortillas steam and soften before serving.

23 Comments

  3. @EliasLupin

    Mine would be my mom's chicken pie. She used to cook that a lot in winter when i was younger, and i have some really sweet memories of me and my sisters coming back from school, being really cold and tired, right in time for supper.

    My mom would make our plates right when she saw the bus in the corner of our street so we could eat right away. It was hot, it was hearthy, it just felt like pure love and comfort. I'm 30 now, and i feel like i'm a child again everytime i eat some chicken pie because of those memories lmao

  9. @Antwourphious

    You can never go wrong with a decent homemade chicken thigh alfredo.
    For me, especially during winter, it feels like a comfort food.

  10. @m16fermy

    My favorite chicken dishes when I put chicken thighs in the oven with a few seasonings mainly Italian like oregano or thyme salt pepper garlic and let it bake in its own juices for an hour flipping it halfway so the skin side is up taking that with the drippings I'm putting it right over white rice and if there's not enough drippings you take what you have add a little bit of chicken broth to it and a little slice of butter with more of those seasonings until it coats every inch of rice without feeling like a soup alternatively can turn it into a gravy but at that point you're making my second favorite which is smothered chicken but you're going to need more like cream of mushroom onions and more fancy seasonings for when you thicken it up

  16. @emecartwright

    mine would be my grandads family recipe roast chicken with a jacket potato and a homemade spiced coleslaw i grew up on it it was so good

  18. @F3RN250

    Buddy I just gotta say you have one of the best cooking channels on YouTube. Every recipe I've seen looks incredible.

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