Chicken Scarpariello

I first went searching for a version of this recipe after the main characters in a novel I was reading at the time paused from the murder and mayhem to enjoy a takeaway chicken dinner.

Literally “shoemaker’s chicken,” this comes together quickly in one pot and, thanks to later some additions from me, is loaded with veggies to bump up the nutritional value.

I should note that, for this batch, I air fried my chicken, but you could just cook it in the

pan before adding the veggies.

•1 lb boneless, skinless breasts, cut into 6 pieces
•Seasoned flour – I used gluten-free
•Olive oil

•6 cloves garlic, minced
•1 cup diced celery
•1 cup shredded cabbage (coleslaw mix)
•2 cups diced sweet onion
•1 cup diced red pepper
•8 oz sliced ‘shrooms
•1/4 cup sliced pickled cherry peppers
•6 oz jar marinated artichoke hearts, drained – 1/2 cup
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1 cup rosé or dry white wine
•1 cup chicken stock
•2 tbsp juice from the pepper jar
•1/4 cup chopped parsley (for garnish)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste

Prepare your chicken, in the air fryer, or brown in a bit of olive oil in a large pan for three minutes per side, until the chicken has firmed up.

Remove from the pan and keep warm.

Drizzle a bit more olive oil into the pan and add the garlic, celery shredded cabbage, red pepper, and onion, tossing to mix.

Cook, tossing often, for six minutes or so, then add the ‘shrooms, cherry peppers artichoke hearts, and remaining ingredients, except for the parsley.

Cook for a minute or so, scraping up any browned bits stuck to the bottom of the pan, then return the chicken to the pan and bring to a boil – I also added some Blanched Asparagus I had in the veggie drawer.

Cover and cook a few minutes longer, until the chicken is cooked and everything else has heated through.

Serve over pasta or rice or… well this time, I served it over smashed crispy potatoes, and scatter the chopped parsley over all.



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