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Mike Giano's Chicken Sausage Scarpariello
Courtesy of Mike Giano
Prep Time: n/a
Cook Time: n/a
What you need:
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+ 3 lbs. chicken thighs (deboned) or you can use breast meat cut in bite size pieces
+ 1 pound Penn Dutch Italian Sausage Sweet or Hot, Cut into 1 inch Pieces
+ 1 medium sized onion - Largely sliced
+ 3-4 cloves garlic, minced or Jar Minced in Oil, Two Tablespoons
+ Whole White Mushrooms Cleaned and Quartered, Or 8z. Canned Mushrooms.
+ 1 cup white wine Sweet or Dry, Your Preference
+ 1/4 cup. chicken broth
+ 4oz Balsamic Vinegar
+ 4oz. water
+ 2 tbsp. butter
+ 4 Peppers Green, Red, or Yellow Peppers seeded and Julienned
+ 1 inch Sprig of fresh rosemary, cut up fine, Dry Rosemary 1 Teaspoon
+ 1/2 c. Italian parsley half for dish half for decoration (Optional)
+ The juice of one lemon, Concentrated Juice One Cap Full
+ Olive oil, salt & pepper
What to do:
In a large skillet lightly coat your frying pan with olive oil, once at temp add sausage pieces, cook till even golden brown.
When fully cooked remove Sausage from the pan and set aside.
Add Chicken pieces into the same pan, season with salt and pepper to your liking and cook to golden brown, once fully cooked add them to the sausage you have set aside.
Remove used oil from skillet and replace with fresh olive oil again coat the bottom of the pan.
Add Onions, Peppers and Mushrooms, cook till the onions become translucent. Reduce heat to medium.
Add White Wine and deglaze the pan using a spatula loosening all the goodness from the bottom of pan, add butter, Chicken Broth, Balsamic, Rosemary and Lemon Juice.
Cover and let simmer 5 minutes, add sausage and chicken and stir (mix well.) Again cover reduce heat to low. Let simmer 10 to 15 minutes till ready to serve.