Michael Tucker's Chicken Scarpariello

by Lisa
Print Email

(A note: there are many, many versions of this dish –some with lemon(?) some with peppers, some with onions, etc. This is my version, which includes sausage. I think it’s the best.)

Serves six:

Chicken pieces with skin and bone still attached – I use thighs and breasts – using a cleaver, I halve the thighs and cut each breast-half into three pieces. Four half breasts and six thighs will be 24 pieces – that should be plenty. Salt and pepper the chicken

Four sweet Italian sausages – I boil them first; then cut them into bite-size slices and hold
Olive oil for frying – 1 ¼ cups
Garlic – three cloves, chopped fine
Rosemary – 3 tablespoons fresh
White wine – 1 ½ to 2 cups
Butter – about a tablespoon and a half
Salt and pepper
Italian bread

Heat the oil in a large skillet over a three-quarter flame and fry the chicken pieces in batches until just done. Set aside on a plate. Put the sausage into the pan and put a little char on it. Set aside with the chicken.

Then add the garlic – being careful not to let it burn. When it’s just golden, add the wine, the rosemary and the butter and turn the heat up to high. Scrape up all the tasty bits from the pan and incorporate them into the sauce and boil it down until it thickens a bit. Taste for salt.

Then add the chicken and sausage; turn them in the sauce so that everything gets well coated and serve. Don’t forget the bread to make your little “shoe”.


- Recipe courtesy of Michael Tucker


restaurant news

Eating My Way Through the Bay Area
San Francisco
by Melanie Chartoff

sanfran.jpg It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my...

Via Alloro
Los Angeles
by Annie Stein

FrontofGrillWhen relatives come for the holidays in the words of the Eagles, it can be “heaven or it can be hell”. In our case it was delicious!

My favorite Aunt and Uncle escaped the blistering cold of NYC...

Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

The Charcoaler Restaurant
by Scott R. Kline

charcoaler-drive-in-1.jpgThe Charcoaler in El Paso, Texas, looks like it fell out of time capsule from the 1950s. That is a good thing. A beautiful glass fronted open building sits back from busy Mesa Drive with an...