Chicken Scarpariello and Polenta

Yields

Serves 2-4

Cook Time

1 hour

Ingredients

Chicken Scarpariello 

  • 1 ½ lbs. boneless, skinless chicken thighs
  • S&P TT
  • 1-2 tbsp. olive oil
  • 6 oz. ground pork/sausage
  • 2 cloves garlic, smashed
  • 1 shallot, sliced
  • 1 scallion, sliced
  • ¼ carrot, sliced
  • ½ rib celery, sliced
  • 1 jalapeño (TT) diced (wear gloves)
  • 4-6 sweet peppers, sliced
  • 2 potatoes, small dice 
  • 4 oz. pickled hot peppers in juice
  • 1 bay leaf
  • 1 sprig thyme  
  • 1 cup broth 
  • Splash vinegar
  • Fresh herbs, chopped or torn
  • Sriracha, optional

 

Creamy Mushroom Polenta

  • 3 ½ cups milk
  • 3 tbsp. dried mushrooms, crushed
  • 1 cup coarse cornmeal/grits
  • 3 oz. heavy cream
  • 3 oz. grated cheese
  • S&P TT

Broccoli Rabe, Garlic & Olive Oil

  • ½ bunch broccoli rabe, blanched
  • 2-4 tbsp. extra virgin olive oil
  • 2-4 cloves garlic, smashed
  • S&P TT
  • Shaved Parmesan 

Method

Chicken Scarpariello 

  1. Season chicken with S&P.
  2. In a heavy-bottom pan, heat oil over medium heat, brown chicken on all side then move to the sides of the pot.
  3. To the same pot, add pork and break it up with a wooden spoon. Cook until well-browned, add more oil if needed.
  4. Add fresh vegetables to the pan and sweat for 3 minutes. 
  5. Add pickled peppers, bay leaf, thyme, broth and vinegar, bring to a boil.
  6. Return chicken to the center of the pot. The liquid should almost cover the contents of the pan. 
  7. Lower heat to a simmer and continue to cook, covered for approx. 15-20 mins.
  8. Adjust seasoning with S&P, remove bay and thyme, and finish with herbs.
  9. Keep covered until ready to eat.

Creamy Mushroom Polenta

  1. In a heavy-bottom stainless-steel pot, over medium heat, scald milk with mushrooms.
  2. With a whisk, steadily stir in the cornmeal to the hot milk until combined and lump free.
  3. Switch to a spoon, continue to stir constantly until polenta thickens, approx. 10 minutes.
  4. When liquid is absorbed, add cream. Turn off the heat, then add cheese.
  5. Spoon and eat or transfer to a pan to chill, cut as desired the next day.

 

Broccoli Rabe, Garlic & Olive Oil

  1. In a pan over medium-high heat, add oil and garlic. Swirl on to toast garlic.
  2. Add broccoli rabe to heat through. Enjoy with chicken and polenta, garnish with shaved cheese.
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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