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Chicken Scarpiello Recipe

Chicken Scarpiello

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 51-60 of 80

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  • on May 07, 2011

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    This recipe was delicious! Made it last night with a pack of chicken thighs I had in the fridge and the flavor / heat combination is just right. My wife said to definitely put it into the regular rotation.

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  • on May 02, 2011

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    Sorry about the bad review but this did not work for us. I didn't keep track of the prep. time or cost but everything was ready to start cooking one hour before my wife got off work. After 2 and 1/2 hours the as advertised 45 minute cooking process was served. She asked me how these flavors went together, I had no answer. I could have said complex or multi layered, but then she could have said the same thing about her compulsion to summarily exact my black eye. Then I (not eye being one of those who truly enjoy crispy chicken began to wonder while pulling soggy skin from a piece of chicken. Did Ann go on about how crispy the chicken was? How do you brown chicken in an open pan with oil then finish cooking in a partially covered pan with liquid for 15 minutes then uncovered 5 minutes and expect it to be crispy? Don't get me wrong WE LIKE ANN, but this did not work for us.

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  • on April 28, 2011

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    I made this last night for my wife and me. It will be the featured entree for the next Italian dinner I cook for my friends. It was great.

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  • on April 23, 2011

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    made this about a month ago and i'm still thinking about it. too good! don't know if you read your reviews chef, but you are the best in my book. i'm a short order cook, which is a totally different genre, but everything you make is beyond good. anybody who doesn't like your food just doesn't know what great food is. You can add 5 extra stars to the 5 i posted!

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  • on April 20, 2011

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    This knocked it out of the ball park !!! GREAT TASTE My family really enjoys Chef Burrell's recipes and food She always makes cooking look relaxed and fun. thank you

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  • on April 18, 2011

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    OK, we made this just as described in the recipe and as shown on the show. It's really great. Next time we may just go with boneless chicken pieces rather then dealing with hacking the chicken into pieces. I like the hot peppers and the jar we found was just larger then the amount called for so I may add all the peppers and the juice required next time. We found store-made sausage in a local grocery and thought this would be a great addition. Nope. Serves me right for using an unknown ingredient. Know what you're putting into any dish you make. Didn't ruin it at all but the sausage lacked the proper flavor. Very happy with the recipe, we just need to tweak it to our tastes, just a little.

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  • on April 16, 2011

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    OMG, when I was watching Anne make this my mouth was watering because I just could smell the peppers and the sausage and chicken together! My husband just could not stop poking his head in the kitchen, I actually had no problem find the cherry peppers at my local Giant food store. But de-lish! I substituted beef sausage because we don't eat pork. Thank you so much Anne! This is an awesome dish!!

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  • on April 12, 2011

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    We have eaten too much Chicken lately, so I made this recipe useing country style pork ribs. OMG!!! Chef Anne......pure genius. What a fabulous recipe. This is a keeper. Like many people who wrote a review, I could not find Hot cherry peppers. I added heat with a little Vietnamese hot chili garlic paste. Foodies unite!! Ask your local market for what you want.

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  • on April 10, 2011

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    HOLY MOLY

    This dish was awesome. I mean, really awesome. Like, *****-your-plate awesome. When I saw it made on Food Network, I wasn't that into it, but then I saw Lidia Bastianich's version the next day, and took it as a sign! Nevertheless, I went with Anne's version (except I added more garlic, since Lidia did, and was very pleased. I just finished eating it, and I want to make it again. And again. And again.

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  • on April 09, 2011

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    The mother in law loved it.

    Enough said.

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