Chicken Scarpariello Barefoot Contessa
If you are a fan of American cuisine, you will love the chicken scarpariello Barefoot Contessa recipe. This classic dish is perfect for a weeknight dinner as it requires minimal effort and is ready in under an hour. The flavorful combination of ingredients creates a unique flavor profile that will make this dish a family favorite.
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Servings: 3 people
Calories: 289kcal
Ingredients
- 1/4 cup of white wine infusing a delicate acidity and depth of flavor.
- 1/8 tablespoon of fragrant fresh basil leaves imparting a subtle hint of sweetness and earthiness.
- A drizzle of high-quality olive oil adding a touch of richness and a hint of fruity aroma.
- 1/2 teaspoon of unsalted butter enriching the sauce with a velvety smoothness and a hint of richness.
- 1/4 cup of diced onion providing a savory and aromatic base for the dish.
- 1/4 cup of diced red bell pepper lending a vibrant and sweet crunch to the recipe.
- 1/8 tablespoon of freshly chopped parsley leaves offering a refreshing and herbaceous note.
- 1/2 cup of flavorful chicken broth intensifying the savory profile and providing a savory liquid base.
- 1 succulent chicken expertly cut into tender chunks, perfect for a mouthwatering dish.
- 1.5 garlic cloves minced, releasing their pungent aroma and adding a bold, savory taste.
- 1/4 teaspoon of dried oregano delivering a warm and aromatic essence to the dish.
- A pinch of kosher salt and a generous grind of freshly ground black pepper enhancing the flavors with a perfect balance of seasoning.
- 1/2 teaspoon of red pepper flakes providing a gentle kick of spiciness and a touch of heat.
- 1/4 cup of versatile all-purpose flour ideal for creating a crispy coating.
Instructions
- Preheat the oven to 375 degrees F. Place the chicken chunks in a large bowl and season with salt and pepper. Add the flour and mix until all of the pieces are evenly coated.
- Heat a large, oven-safe skillet over medium-high heat and add enough olive oil to coat the bottom of the skillet. When the oil is hot, add the chicken and cook for 4-5 minutes on each side until lightly browned.
- Then, remove the chicken from the pan and set aside. Add the onion, bell pepper, garlic, oregano, and red pepper flakes to the same skillet. Cook for about 5 minutes then add white wine & chicken broth and Simmer for a few minutes.
- Return the chicken to the skillet and spoon the sauce over the top. Dot with butter.
- Place the skillet in the preheated oven and bake for 20 minutes, or until the chicken is cooked through. Top with chopped basil before serving.
Notes
- Make sure to season the chicken with salt and pepper before adding it to the skillet, as this will give it a more flavorful taste when cooked.
- If the sauce gets too thick while cooking, add a bit of chicken broth to thin it out. For an extra flavor boost, add some fresh herbs like parsley or thyme to the tomato sauce.
- Make sure to use an oven-safe skillet for this dish so that you can transfer it directly from the stovetop to the oven without any hassle.