Serving Size
4
Ingredients
4 each Boneless Chicken Thighs with skin on
1 T Canola Oil
3 Garlic Cloves (Sliced)
2 Qt. Chicken Stock
2 cups White wine
5 each Cherry peppers
¼ cup Lemon Juice
1 bunch Parsley (Picked)
¼ Lb. butter
Salt and pepper to taste
Romano Cheese for garnish
Preparation
1. Season Chicken with salt and pepper.
2. Sear chicken in braising pan over high heat 2-3 minutes per side until lightly browned.
3. Remove chicken, set aside.
4. Add sliced garlic to pan previously containing chicken, caramelize garlic in chicken fat.
5. Deglaze the garlic with white wine. Reduce wine until almost completely evaporated.
6. Add chicken and chicken stock back to pan.
7. Cover and bake 350°F in oven until chicken is tender and pulls apart with a fork. (About 1 hour)
8. Allow chicken to cool to room temperature. Remove chicken, and shred.
9. Bring pan containing stock/sauce base to a simmer. Reduce until thick enough to coat pasta.
10. Stir in cherry peppers and butter.
11. Season with lemon juice, salt, and pepper to taste. Sauce should be tangy and slightly spicy.
12. Add shredded chicken back to sauce.
Execution
1. Bring 6-8 quarts of water to a boil. Season with salt if desired.
2. Add 4-5 cups Carla’s Pre-Cooked Frozen Malfada and simmer 1-2 minutes until pasta is tender.
3. In a separate pan heat Chicken Scarpiello with sauce until simmering.
4. Strain pasta and add to Chicken Scarpiello.
5. To serve; layer pasta in bowl with chicken and sauce on top. Garnish with cherry peppers from sauce, chopped parsley, and grated Pecorino Romano cheese.
Share
