Whoa! Summer has come and gone so fast! Just as you get used to having the warmth of the sun on your skin, it’s gone and it is September already. September and October are now usually rather warm months. Although many future brides still prefer May and June, I think September and October are perfect wedding months. When my boys were growing up, May and June were beautiful. Spring these past few years have been colder. You wait in excitement for the beginning of spring to bring warmth, but it seldom has.
These past couple of years the return to school months have beautiful days and nights. Of course, we don’t get to enjoy them as much. I used to tell everyone that September through June is a roller coaster ride. Then you get off the roller coaster and absorb the beautiful days of summer, never wanting it to end. I remember my mother and aunts telling me time goes by so much faster as you age. How right they were.
Fall and winter brings back school and holidays. Getting the kids up, shopping, entertaining, and cleaning up is a lot of work. I have some advice for the young mothers out there. Try to be in the moment. See the laughter and joy in every minute with your children. Before you know it, they are off to college. You will look back to their younger days and wish you could have it all back. Then, you make peace with it. But time races on, faster than it did before.
Speaking of the holiday season, I thought this recipe would be perfect for a main course. If you do your mise-en-place (prep) it doesn’t take that long to do. The chicken and sausages are browned and caramelized which lends a blissful sweetness to it. The cherry peppers pack the perfect amount of heat to contrast it without overpowering the other flavors. I love this recipe and will be making it for the holidays this year.
This recipe is loosely adapted from another recipe. I researched to find the author, but I couldn’t. If anyone recognizes this, please let me know. I would love to give them the credit they deserve. This lovely main dish will serve 10-12 people who will relish in its unique combination of flavors.
Ingredients for Chicken Scarpariello:
8 boneless, skinless chicken thighs, sliced
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 cup all-purpose flour
1/4 cup good extra-virgin olive oil, divided
4 garlic cloves, chopped
4 ounces (about 3) portabella mushrooms, roughly chopped
4 beef sausages, casing removed and sliced into 1-inch slices
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
3 hot cherry peppers from a jar, drained and chopped
8 fresh basil leaves, julienned or chopped, plus. 4 for garnish
3/4 cup good white wine
1 (28-ounce) can tomatoes
1 pound orzo, or couscous, cooked according to package directions
Preheat oven to 350F.
In a medium bowl, mix flour with 1 teaspoon of salt and 1/2 teaspoon pepper. Place chicken slices into the flour and toss to coat.
In a large skillet, heat half of the olive oil.
Place chicken slices in and cook over medium-high heat until just browned on both sides.
Take off heat and place in cast iron pot or extra-large baking dish.
Add remaining olive oil to the skillet and heat.
Add the mushrooms and cook until they have released their liquid and all the liquid has cooked out, about 5 minutes.
Stir in garlic.
Cook for 1 minute.
Place the sausage slices into the skillet and saute for 4-5 minutes, or until you see them just turning brown.
Season with remaining salt and pepper.
Toss in the red and yellow pepper, onion, cherry peppers.
Saute for 5 minutes until the vegetables start to wilt.
Stir in chopped basil.
Pour in the wine and let it cook down, about 5 minutes.
Stir in the canned tomato.
Take off heat and add mixture to the chicken.
Place in oven and let it bake, uncovered for 25 minutes.
Serve over couscous.
Garnish with basil leaves.
It’s that simple!
