Chicken Scarpiello with Soft Parmigiano Polenta

Chicken Scarpiello with Soft Parmigiano Polenta
18 Ingredients
  • Extra-virgin olive oil
  • 1/2 chicken, cut into 4 pieces (chicken breast with drumattached, cut in half, thigh and leg)
  • Kosher salt
  • 8 ounces fennel sausage, cut into bite-size pieces
  • 1/2 Spanish onion, cut into 1/4-inch slices
  • 3 cloves garlic, smashed and finely chopped
  • 1/4 cup hot cherry pepper juice, from the jar
  • 1/4 cup white wine
  • 1 cup chicken stock, plus a little more if needed
  • 4 or 5 quartered hot cherry peppers
  • 1 sprig fresh oregano, leaves picked and chopped
  • Soft Parmigiano Polenta, for serving, recipe follows
  • 2 cups milk
  • 1 bay leaf
  • Kosher salt
  • 1 cup quick cooking polenta
  • 1 cup grated Parmigiano
  • 1/4 cup mascarpone cheese
Nutrition
635
32% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

62% 40

Saturated

75% 15

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

11% 32

Carbs (net)

- 30

Fiber

10% 2

Sugars

- 8

Sugars, added

- 0

Protein

67% 33

Cholesterol

40% 119

Sodium

30% 727

Calcium

36% 357

Magnesium

13% 55

Potassium

12% 581

Iron

16% 3

Zinc

27% 3

Phosphorus

61% 430

Vitamin A

25% 223

Vitamin C

58% 52

Thiamin (B1)

31% 0

Riboflavin (B2)

35% 0

Niacin (B3)

49% 8

Vitamin B6

51% 1

Folate equivalent (total)

8% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

50% 1

Vitamin D

367% 55

Vitamin E

11% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 264
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