Wednesday, September 22, 2010

Food and Wine's Chicken Scarpariello


Hard to believe it but I'm on the road again. In fact, I'm on my way to New Orleans. I'll be back next week and in the meantime, I've made a little something to tide you over.

Earlier this year, Food & Wine magazine began arriving in our mailbox each month. Curious too, since neither the husband nor I had signed up for a subscription. I suspect it may have something to do with our Carnegie Hall series, but in any case, I've certainly been happy about it.

We've both enjoyed paging through the magazine each month, but never quite got around to cooking from it ... until last Sunday, that is. The October 2010 issue is jam-packed with recipes too tantalizing to be ignored. We set our sights on the Chicken Scarpariello, page 120, and a finer choice I cannot imagine.

Redolent with the aroma of sauteed garlic and fresh rosemary, this dish really ups the anti on the traditional with the addition of some piquant Peppadew peppers. (For those unfamiliar, Peppadew are sweet, spicy, pickled peppers that typically hail from South Africa ... although mine hailed from Zabar's.) And, of course, you can never go wrong with that lemony tang that makes a good Scarpariello so inviting. In fact, I added even more fresh lemon juice to the sauce, because I'm such a fan.

For the most part, I followed the recipe - opting for some bone-in, skinless chicken thighs rather than the boneless, and adding a couple of skinless boneless breasts for myself as well. (Not a fan of the thighs ... neither the chicken's, nor my own.) I used whole wheat pastry flour, rather than all-purpose flour to coat the chicken, and I used perhaps 1 or 2 teaspoons of butter to mount the sauce, rather than the 2 tablespoons called for in the recipe. The results? Magnificent!

This was the most succulent, tender, and flavorful chicken dish I've made in a long, long while. Its going right into the rotation, Chez Diva, and I'm looking forward to making it again. You can find the recipe here ... print it out, then run, don't walk, to your stove and make it. Its just that good.

And don't say I never gave you anything.

Bon appetite!

16 comments:

Megan said...

Ooh I saw that recipe too and dog-eared the page. I'm happy to hear you used chicken breasts because that's what I'm thinking of doing. Your pictures are gorgeous and are giving me even more inspiration to make this!

Heavenly Housewife said...

What a great dinner, something a girl could really tuck into. Gorgeous daaaaaahling!
*kisses* HH

5 Star Foodie said...

Looks like a terrific flavorful preparation of chicken! Have fun in New Orleans!

stephchows said...

you are a traveling machine!!

Sophie said...

What a sublime dinner!! MMMM,..you are just back from your far travels & you are going aways again,...lucky you!

Mo Diva said...

diva, i hope you saved me a plate! that looks sensational!

Daily Spud said...

"Not a fan of the thighs ... neither the chicken's, nor my own" - see, it's lines like that that will just keep me coming back here again and again :)

Lazaro Cooks! said...

Have a lovely time in New Orleans.

Really flavorful dish. Love the use of pickled peppers. My wife would enjoy your chicken breast version for sure.

Thank you for engaging in the conversation yesterday!nogic

JENNerilizations said...

I just ate but your pictures made me hungry again. Darn you!

Catherine said...

I love Food and Wine magazine. I started receiving it as a present from my brother. They have wonderful recipes.
This chicken sounds very good!

Easy Picnic Recipes said...

Yummy!
what a delicious recipe! I wanna take it tasty!

Thanks.

Vivienne said...

That looks so delicious!! :)

The Enchanted Cook said...

I LOVE peppadews! They are one of my favorite ingredients ever! This looks amazing. Thanks for the gift - I will definitely never say you didn't give me anything!

words...words...words... said...

This looks great! I love peppadews, but I've only eaten them alone as a snack, I haven't tried them in any recipes. I will now! It seems this would probably be just as good with pounded breasts, that's how I'm going to try it. Thanks for the link!

healy said...

I love this recipe, I will have to give this recipe a try.=)rap

Fresh Local and Best said...

I think any recipe that gets voted as a staff favorite is a sure bet. This recipe looks so wonderful and comforting with the buttery herb sauce.