It feels like a game of chicken (and sausage) lately, so let's try the Chicken Scarpariello. This is the classic chicken and sausage dish. There are many ways to make this, so it is about being creative. Remember, as long as you have the basics down you can make it your own by improvising seasonings, etc. Try this one—it is easy and very good. For this you need:
- Chicken pieces on the bone! Legs and thighs are always best—the dark meat is tender, juicy and moist.
- Sweet Italian sausage (you can use hot sausage if you prefer),
- sweet cherry peppers (you can substitute hot if you like),
- potatoes, garlic, olive oil, salt, pepper, Italian herb seasoning, red wine vinegar, white wine, chicken stock and cut Italian parsley.
Preheat oven to 475 degrees. In a roasting pan, add in the potatoes (you can slice them, quarter them, cube them—your call), season with salt and pepper and some of the Italian herb seasoning, drizzle some olive oil and a bit of chicken stock—toss and roast for 25/35 minutes, stirring occasionally and remove.
Wash the chicken and dry with a paper towel. Season with salt and pepper, and the Italian herb seasoning.
On medium high, heat some olive oil in a large frying pan. When hot, add the chicken pieces skin side down, but do not crowd. Cook the chicken until golden brown, but be careful not to keep turning the pieces—the trick is to let them brown nicely before turning. You should be thinking maybe four to five minutes before turning (but watch—as you do not want it to burn). When browned, remove the chicken and place in the roasting pan with the potatoes arranging nicely.
Next, place the sausages on the grill. The trick is to just get the grilled flavor, stay close so that they do not burn, turning as they cook. When done, remove and slice into bite-size pieces. Add to the roasting pan.
Now, add the chopped garlic to the frying pan and sauté until golden. Do not burn.
Next, add in the sweet cherry peppers—you can cut these in half and remove the seeds. Sauté. Now add in about ¼ cup of the red wine vinegar and allow it to come to a boil, and then scrape the sides of the pan to release any of the browned bits.
When the vinegar is reduced by half, add in the dry white wine—not chardonnay—maybe like ½ cup or so. Bring to a boil and then reduce by half (no longer than four minutes max). (If you want a thick sauce, then feel free to add some flour to thicken it up. I do not think you need it, but that is the beauty of cooking: you choose.)
Now the chicken stock—about one full cup—once it comes to a boil—remove from the heat and pour the whole thing into the roasting pan with the chicken, sausages and potatoes. Place back in the oven and roast. As it is roasting the sauce and all of the parts will blend nicely. You should only need to keep it in the oven for 15/20 minutes. Remove from the oven, toss in the chopped parsley and serve.
This makes a great dish for a summer cookout. Easy to make a lot of it and present it family style on a nice platter—accompany with a large mixed salad and you are good to go.
—By Kenny Polcari, director of NYSE floor operations at O'Neil Securities and a CNBC contributor, often appearing on "Power Lunch." The author is not compensated by CNBC for this or any other written materials found on CNBC.com.
About Kenny: Polcari has more than 30 years of experience on Wall Street. Currently director of NYSE floor operations on behalf of O'Neil Securities, he has also worked for Icap Corps and Salomon Brothers. You can follow Kenny on Twitter @kennypolcari and visit him at kennypolcari.com.
Disclosure: The market commentary is the opinion of the author and is based on decades of industry and market experience; however no guarantee is made or implied with respect to these opinions. This commentary is not nor is it intended to be relied upon as authoritative or taken in substitution for the exercise of judgment. The comments noted herein should not be construed as an offer to sell or the solicitation of an offer to buy or sell any financial product, or an official statement or endorsement of O'Neil Securities, Incorporated or its affiliates.