The Daily Dish: Chicken Scarpariello

chicken

Pollo Scarpariello

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Makes 6 servings

Ingredients
2 small broiler chickens (about 2 ½ pounds each and preferably free-range)
Freshly ground pepper
¼ cup olive oil
½ pound sweet Italian sausage (preferably without fennel seeds) cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
¼ cup red wine vinegar
½ cup dry white wine
1 cup chicken stock or canned reduced-sodium chicken broth
¼ cup chopped fresh Italian parsley
Salt

Directions
Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475F.

Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes.

Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.
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lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Black Pepper Teriyaki Chicken and Pineapple Satay

Black Pepper Teriyaki Chicken and Pineapple Satays

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I used to make my own soy syrup, but it was very delicate and had a tendency to break like an aioli. But one day my Indonesian sous chef Budi introduced me to Kechap Manis, a great sweet soy syrup from his country. I said, “Wow, Budi, you just saved me a lot of steps!” And now I use Kechap Manis all the time as a base for glazes and sauces… like my Black Pepper-Teriyaki Chicken and Pineapple Satays, a terrific grilled appetizer you can serve any time you’re looking for tasty finger food.

Serves 4 as an appetizer

Ingredients
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small pineapple, cut into 1-inch cubes
2/3 cup kechap manis
2 oranges, zested and juiced, minced zest for garnish
1 tablespoon minced ginger
1 tablespoon coarse ground black pepper
1 bunch scallions sliced thinly, separate white and green
Bamboo skewers, soaked in water for at least 1 hour
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Assemble satays by alternating chicken and pineapple. In a large bowl, combine kechap manis, orange juice, ginger, black pepper and scallion whites. Add satays and marinate for 15 minutes.

Prepare a hot grill, sprayed slick. Remove satays from marinade, reserving marinade. Grill satays until chicken is cooked through, about 3-4 minutes per side.

Meanwhile, boil marinade for a dipping sauce and use some of it to brush onto satays while cooking.

Serve in bamboo satay plate with dipping sauce garnished with scallion greens.

Garnish satays with orange zest and scallion greens.
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chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming.

The Daily Dish: Dad’s Chicken and Rice

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In addition to being a bona fide rocket scientist, my dad is a great cook (and a great dad). He’s tackled everything from baklava to tempura to grilled oysters to making waffles with his grandchildren. This is my favorite from his considerable repertoire. I never wanted to learn how to make it myself, because it was always his dish. Now I make it when I miss him or if I have to feed a crowd.

Preparation Time: 45 minutes
Start to Finish Time: 105 minutes
Yield: 6 servings

Ingredients
1 cup olive oil (approximately), divided
2 small onions, diced
¾ cup flour
3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
4 jalapeno peppers, minced
2 14.5-ounce cans chicken broth
1 green pepper
3-1/2 cups rice (approximately)
3 small tomatoes, cut into 8 wedges each

Directions
In a large, heavy-bottomed soup pot (cast iron works well) over medium heat, add 1/4 cup olive oil and cook onions until softened. Remove onions from pan and reserve.

Place flour and chicken in a large paper bag and shake gently to coat chicken with flour. Raise heat to medium-high. Shake excess flour from chicken, and cook in pot in batches, adding more oil as needed (it may get quite dark, and that’s okay), until well browned on all sides. Then remove chicken to a plate. Stir in jalapenos and cook 1 minute.

Add reserved cooked onions and chicken back to pot. Add chicken broth, saving one empty can. Add 2 cans worth of water. Bring to a boil; then lower to a simmer. Cover and cook 25 minutes.

Slice top and bottom off green pepper. Carefully run a knife in a circular motion around the inside to remove white membrane and seeds (be careful not to puncture the pepper). Slice into thin rounds.

Add rice to pot, stirring well. Cover and cook 10 minutes. Layer pepper slices in a decorative pattern over mixture in pot, and top with tomatoes. Cover and cook 10 minutes more. Remove from heat and let sit 10 minutes before serving.

(Courtesy: Yankee Magazine)

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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

The Daily Dish: Sweet and Sour Chicken and Peppers

plated Sweet and Sour Chicken and Peppers

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One of the great things about the food of other cultures is that it’s full of surprise flavors — like tamarind, which is the source of the unique tartness in so many Thai dishes. Tamarind takes tart to a new level, and to balance its complex flavor, there’s nothing better than the deep sweetness of brown sugar. So today, East meets West and sweet meets tart in Sweet and Sour Chicken and Peppers, a super-easy wok stir-fry that gives you an all-in-one meal.

Ingredients
3/4 cup tamarind puree
3/4 cup brown sugar
2 tablespoons naturally brewed soy sauce
1 tablespoon minced ginger
1 1/2 pounds dark chicken meat, skin removed, 1-inch dice
1 large yellow onion, 1 inch dice
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
House rice (white/brown rice combo)
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Directions
In a bowl, combine tamarind, sugar, naturally brewed soy sauce and ginger; add chicken and marinate for 20 minutes.

In a hot wok coated lightly with oil, stir fry the onion and ginger. Add the chicken with a slotted spoon, reserving marinade. Cook until almost cooked through, about 4 minutes, and add peppers and rest of marinade. Bring to a simmer and check for flavor. Serve on house rice.

Drink pairings
New Zealand Sauvignon Blanc
Goslings Bermuda Rum
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chef ming tsai Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

The Daily Dish: Roasted Chicken with Beer

roasted chicken and beer in casserole pan

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Everyone likes a good beer now and then, and not only to drink. I like to cook with it. As much as Italians love their wine, a good beer is enjoyed every now and then, and it’s even used in cooking — so next time you’re roasting chicken, think of adding some beer to it.

Ingredients
Whole chicken
Carrots
Celery
Onion
Fresh garlic
Sage leaves
Beer
Salt

Directions
Find your favorite recipe for roasted chicken.

Set your chicken to rest in a baking casserole. Now add some carrots, celery, onion, fresh garlic and sage leaves.

Season all with salt. Pour in a bottle a beer such as a pale ale, some stock and roast.

Be sure to baste the chicken periodically and it will not only be honey golden but taste savory and delicious.

With a glass a beer, what a perfect meal!

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lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

The Daily Dish: Warm Chicken Breast Spinach Salad with Champagne-Lychee Vinaigrette

By Ming Tsai of Simply Ming

Warm Chicken Breast Spinach Salad

Serves 4

Ingredients
3 large naturally raised chicken breasts, julienned
1/2 cup extra virgin olive oil
2 large shallots, sliced
1 pint sliced button mushrooms
1/4 cup fresh lychees, halved
1 heaping tablespoon Dijon mustard
1 cup Champagne
Juice of 1 lemon
Organic baby spinach
Kosher salt and freshly ground black pepper to taste
Canola oil, for cooking
Crusty bread, for serving

Directions
In a large saute pan over medium heat coated lightly with canola oil, add chicken, season and saute until cooked through, about 4-6 minutes. Remove chicken to a plate. Add about 2 tablespoons olive oil to pan and add shallots and mushrooms, season and saute until softened, about 2 minutes. Add lychees and Dijon mustard, deglaze with Champagne and reduce by 75%. Whisk in remaining olive oil, add lemon juice and chicken, and check for flavor. Pour contents of pan over spinach in a heat-proof bowl. Toss salad, garnish with freshly ground pepper and serve with crusty bread.
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Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.