Recipe: Rao's Chicken Scarpariello and Vinegared Hot Cherry or Sweet Bell Peppers - Recipelink.com

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  • 6

Ingredients

  • 1 1/2 cups vegetable oil
  • 1 lb. sausage, a combo of hot and sweet, cut into bite-size pieces
  • 2 to 2 1/2 lbs. chicken, cut into 12 small pieces, bone in
  • 2 large bell peppers, red, green or yellow, cored, seeded, and cut, lengthwise, into 1/4-inch strips
  • 1 large yellow onion, cut, lengthwise, into 1/4 inch slices
  • 1 tsp. minced garlic
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup halved Vinegared Hot Cherry Peppers (recipe follows)
  • 1/2 cup Vinegared Sweet Bell Peppers (recipe follows)
  • 1/2 cup vinegar from Vinegared Sweet Bell Peppers
  • 1/2 tsp. dried oregano
  • salt and pepper (to taste)
  • Click here to view: http://www.recipelink.com/msgbrd/board_0/2001/DEC/59382.html

Preparation

Step 1

Heat oil in a large deep saute pan over medium high heat. Saute sausage for about 8 minutes until lightly browned. Using a slotted spoon, remove them and set aside.

Reheat oil, pat chicken dry and saute chicken for about 15 minutes until cooked through.

1 lb. hot red cherry peppers or 1 1/2 lb.s red or yellow bell peppers
6 tiny pickling onions
1 Tbsp. coarse salt
approx. 2 cups white wine vinegar
approx. 1/2 cup cold spring water

Click here to view: http://www.recipelink.com/msgbrd/board_0/2001/DEC/59382.html

Stir in bell peppers, onion and garlic and saute for 5 minutes or until vegetables are soft and beginning to brown.

Drain off all excess oil and return sausage to pan. Add wine and chicken stock to chicken, sausage and vegetables and bring to a boil. Stir in Hot and Sweet Vinegared Peppers, vinegar, oregano, and salt and pepper. Again, bring to a boil. Lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced. Remove from heat and serve.

Note: You can, near the end of cooking, add 2 or 3 sliced boiled potatoes to this dish. Potatoes seems to have an affinity for the intense vinegar flavors, lustily absorbing the sauce.

Wash and dry peppers. Leave cherry peppers whole with stems attached. Core, quarter and seed bell peppers. Remove all membrane and cut into 1/2 inch thick strips. Set aside. Peel onions and cut an X into both ends. Add to the peppers.

Fill a 1-quart canning jar with boiling water and let stand for 1 minute. Drain water and immediately pack cherry or bell peppers and onions in the jar, sprinkling with salt as you pack. Pour vinegar over peppers and add water, if needed, to cover peppers completely. Tightly seal jar and shake well to mix. Place in a cool dark place to marinate for at least two weeks before using.

Makes 6 servings

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