Chicken Scarpiello with Soft Parmigiano Polenta (Anne Burrell) Recipe

Posted by
Rate It!
Chicken Scarpiello with Soft Parmigiano Polenta (Anne Burrell)
Add your photo!
Ingredients
18
Count
Nutrition
551
Calories
Total time
190
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides.
  2. Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well.
  3. Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
  4. Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Stir in the oregano just before serving.
  5. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta.
  6. Soft Parmigiano Polenta:
  7. In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
  8. When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up.
  9. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.04 Kcal (2307 kJ)
Calories from fat 301.36 Kcal
% Daily Value*
Total Fat 33.48g 52%
Cholesterol 138.94mg 46%
Sodium 629.85mg 26%
Potassium 375.37mg 8%
Total Carbs 21.51g 7%
Sugars 6.26g 25%
Dietary Fiber 1.29g 5%
Protein 37.17g 74%
Vitamin C 3.1mg 5%
Vitamin A 0.8mg 26%
Iron 1.3mg 7%
Calcium 147.2mg 15%
Amount Per 100 g
Calories 158.87 Kcal (665 kJ)
Calories from fat 86.89 Kcal
% Daily Value*
Total Fat 9.65g 52%
Cholesterol 40.06mg 46%
Sodium 181.6mg 26%
Potassium 108.23mg 8%
Total Carbs 6.2g 7%
Sugars 1.81g 25%
Dietary Fiber 0.37g 5%
Protein 10.72g 74%
Vitamin C 0.9mg 5%
Vitamin A 0.2mg 26%
Iron 0.4mg 7%
Calcium 42.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top