Ingredients
1 bunch arugula, small
1/4 cup olive oil
1 bell pepper, red, julienned
2 garlic clove, crushed
2 1/2 lb chicken, cut up
1 lb italian sausage, cut crosswise
3/4 lb mushroom, sliced
1 medium onion, sliced
1/4 tsp rosemary, dried, crushed
1 cup chicken broth
1/2 cup wine, white, dry
8 oz linguine
2 tbsp flour
Directions
Rinse arugula well, pat dry. Reserve half of the arugula for garnish;
discard tough stems from remainder. Thinly slice the prepared arugula
and set aside.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add
red pepper; saut, until tender. Add sliced arugula and half the
garlic; saut, until arugula is wilted. Transfer vegetables and pan
drippings to a bowl.
In the same skillet, heat remaining oil. Add chicken and sausage in
batches; brown on all sides, removing pieces to a plate as they brown.
Discard all but 2 tablespoons drippings from pan. To hot drippings in
pan add mushrooms, onion, and remaining garlic; saut, until tender.
Return chicken and sausage to skillet. Add 1/2 teaspoon salt, the
rosemary, 1/8 teaspoon pepper, the broth, and wine. Bring to a boil;
lower heat and simmer, covered, until chicken is tender, about 25
minutes.
Meanwhile prepare linguine as package label directs. Drain; return to
pan. Add red pepper mixture; heat through. Toss to combine. Cover and
keep warm.
Remove chicken and sausage from skillet; arrange on warm serving
platter. Skim fat from mixture in skillet. In a small glass measure,
mix flour with 1/4 cup water until blended. Stir into liquid in
skillet. Bring to boiling, stirring constantly; boil 1 minute,
stirring, until mixture thickens. Spoon sauce over chicken and
sausage. Arrange pasta on platter with chicken. Garnish with
remaining arugula.
McCALL'S magazine, January 1990
per Fred Peters
Servings: 6 servings
Chicken Scarpariello Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have traced the existence of recipes way back into ancient history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that is, these, old cook books were just very simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs used many different herbs, including a few you will know such as bay, fennel and dill. Over the following few hundred years, the rich families of Europe strove to lay on the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are starting to become popular due to better eduction, people having increased leisure time and a general increase in wealth. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Scarpariello recipe.
