Chicken Scarpariello

1 ½ cups          vegetable Oil
2 / 3 lb              chickens, cut into 12 small pieces, bone in
2                        red or Yellow  Bell Peppers, cored, seeded
          and cut in ¼ inch strips
1                        yellow Onion, cut in ¼ inch slices
1 t                      garlic, minced
½ cup               chicken stock
½ cup               dry White Wine
½ cup               vinegared hot cherry peppers, halved
½ cup               vinegared Sweet Bell Peppers, halved
½ cup               vinegar from the Sweet Bell Peppers
½ t                     dried Oregano
          salt and Pepper to taste

1.  In a large, deep sauté pan, heat oil over medium to high heat.  
Pat chicken dry and sauté for about 15 minutes until almost
cooked through.

2.  Stir in bell peppers, onion, and garlic and sauté for 5 minutes.  
Drain off all excess oil.

3.  Add wine and chicken stock, bring to a boil.  Stir in Hot and
sweet vinegared peppers, vinegar, oregano and salt and pepper.  
Bring to a boil.  Lower heat and simmer slowly for about 10
Yield:     6  
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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