Chicken Scaparella
Category: Poultry
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Serves/Makes: 2
Ready in: < 30 minutes
- 1 large chicken breast, split, cleaned
- 2 slices bacon, coarsely chopped
- 2 tablespoons olive oil
- 1/2 cup quartered button mushrooms
- 1 clove garlic, minced
- 1 cup chicken stock
- 2 tablespoons red wine vinegar
- 8 small, white onions, peeled
- 4 small new potatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon flour, PLUS
- 2 tablespoons chicken stock for thickening
- chopped fresh parsley, for garnish
Set a small pot of water on to boil. Boil potatoes for 10 minutes, or until they are beginning to get soft. Cook bacon in a saute pan. Remove bacon and set aside. Pour off drippings. Add olive oil. Heat pan with the olive oil over medium-high heat. Once heated, place the chicken in the pan and brown well on all sides. Add the onions, potatoes, salt, pepper and saute for 2 minutes. Add the mushrooms and garlic and saute until the chicken is almost cooked through, about 4-6 minutes. Add the vinegar and chicken stock (except the 2 Tbsp). Reduce by half, or until the onions and other vegetables become tender. Dissolve the flour into the 2 tablespoons of chicken stock. Stir this into the sauce to thicken until smooth. Set on a large plate and garnish with the freshly chopped parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.