Cassell's Chickens
Champion & Queen
Ludlow, J.W.
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Chicken Scarpata

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Red Chickens
Nazran, Govinder
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Chicken Scarpata
Mr. A’s Uptown – Houston
Bon Appetit Archives

Butter
1 tablespoon unsalted butter
1 tablespoon plus 1 1/2 teaspoons flour
1 cup chicken stock
6 boneless chicken breast halves
2 garlic cloves, minced
4 teaspoons salt
2 teaspoons ground oregano
1/4 cup olive oil
18 pepperoncini in brine, drained
1 cup [2 sticks] unsalted butter
1/2 pound sweet Italian sausage, partially frozen, thinly sliced
2 teaspoons dried oregano, crumbled
1 cup dry white wine
1/4 cup brandy
1/2 cup sliced mushrooms
2 tablespoons minced fresh parsley
Freshly cooked rice

Preheat oven to 350 degrees F. Butter a 9- by 12-inch baking dish. Melt 1 tablespoon butter in heavy small saucepan over low heat. Add flour and stir
2 minutes; do not brown. Gradually whisk in stock. Simmer until reduced to 1/2 cup, stirring occasionally. Remove stock mixture from heat.
Rub chicken on both sides with garlic, salt and oregano. Arrange the
chicken, skin side up, in prepared pan. Bake 15 minutes. Cool chicken
and remove skin.
Heat oil in heavy large skillet over medium heat. Add pepperoncini and cook
5 minutes, stirring frequently. Add 1 cup butter and stir until melted. Add chicken, sausage, and crumbled oregano and cook over medium heat 5 minutes, stirring frequently. Add wine and brandy. Reduce heat and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to a large bowl. Add mushrooms to skillet and continue cooking 5 minutes. Stir in stock mixture and continue cooking until reduced to sauce consistency. Return chicken to skillet to heat through. Sprinkle with parsley. Serve with freshly cooked rice. Serves 6.
 

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