(aka I still can't follow a recipe!)
The recipes for Chicken Scarpariello sounded really good when posted earlier this spring but I never got around to making it. So yesterday, I thought I'd give one a try, but in my usual way, I didn't have many of the ingredients so I made it up as I went.
I started with beachlilly's recipe...
olive oil - yes
chicken - had thighs and legs on hand
italian sausage - had Croatian cevapcici, close enough
garlic - yes
dry white wine - had red wine open, close enough
lemon - didn't have, so I used balsamic vinegar for the acid
Then I switched to the scarpariello recipe posted by beverlyal and continued on...
potatoes - used quartered, unpeeled, uncooked yukon golds
onions - had frozen pearl onions that needed to be used up
chicken broth - had vegetable broth, good enough
hot vinegared cherry peppers - didn't have any, but the mix needed something red, so I added a few slow-roasted tomatoes I had in the fridge
oregano - yes
salt and pepper - yes
Prepared it all in the enameled cast iron dutch oven. After browning the sausage and chicken in oil, I added the garlic, then deglazed the pan with red wine, added the rest of the ingredients, then slow cooked until the broth reduced to a rich brown sauce.
It was so good!
beachlily z9a
spacificOriginal Author
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