I'm making Chicken Scarpariello.
You're gonna break this down so anybody can do this, yeah?
So we've got a whole chicken broken down.
We left the drum sticks and the wings in,
everything else is boneless.
If you're doing this at home, the fastest way to do it,
the way that I do, because I don't have a lot of time
at home either, is buy your favorite Italian salad dressing.
Dump it in there.
Dump it in there, minimum of two hours
but you're good overnight.
Great.
We make the dressing at the restaurant.
So just a quick, so this is garlic puree.
So this is just whole heads of garlic.
Right. Roasted in the oven,
crush their guts.
We put it in everything. Yeah.
Little bit of red wine vinegar,
little water, simple recipe.
Great marinade, even if you're just grilling the chicken,
you don't have to be making this recipe,
it's a great way to un-boring your chicken.
That's right.
And roasted garlic paste, you can literally put into
everything in anything,
and it's great just slathered on bread.
And then you need a little, you know, dried oregano,
a little chili flake, sugar and salt.
A little sugar and salt.
And you got Italian salt right there.
You're classic.
Right, done.
Basically everything that's in here,
but you probably already own it in your pantry.
So just whip it up, right?
Yeah, exactly.
Done.
So here you got the beginning of the recipe,
it's kind of a hybrid roast braise.
Right. The way that we do it
at the restaurant is, you know,
we sort of take it out of the oven
and we finish it in the sauce, the last, you know.
Couple of minutes.
Three to five minutes.
So you've got your seared chicken.
We flipped it on its bone side,
and then we're gonna take more garlic.
So this is a garlic confit.
So you just throw a bunch of cloves of garlic
in a Robot Coupe, pulse it, cover it in olive oil
and then bake it in the oven super, super slow.
And leave it in the oven.
Yeah, I do that too.
And again, just let it get sweet.
So we're gonna top the chicken with a little bit of rub,
some garlic confit and then we make our own dried herbs
at the restaurant, I think it's a step that's worth doing.
And also when you buy herbs,
you generally are buying more than you need.
And I was going to say, by the end of the week,
they're starting to go a little south anyway.
If they're in the fridge, they're going black
and they're no good. Right.
But if you take them, as soon as you're done using it
and you have extra Rosemary or thyme, really anything,
lay them out on a sheet tray, put them in the oven,
with just like the pilot light and leave it overnight.
And you'll preserve it instead of throwing away.
Garlic confit, your dried herbs, you go into the oven.
And they go in the oven.
So next step is your sauce.
Key ingredients of a traditional Scarpariello
is you need sausage, you need peppers,
you need tomato and your chicken.
Right.
If you have all those things, you qualify.
That's right.
So it's basically how you build your sauce.
In the pan here you've got shallots
and some shiitake mushrooms.
You can use any mushroom you want.
So you're sort of softening this, getting it all going.
You've already browned your sausage in the same pan.
Oh, look over there!
And pulled it out.
(laughing)
This is actually called tocino.
I love tocino.
So throw your sausage back in the pan,
after you've rendered it
'cause you wanted all that pork fats for your mushrooms.
And then you start adding your peppers,
tocinos we have here, these are roasted Anaheims,
throw those guys in there.
Your peppers of choice.
Peppers of choice, I've got a little
caramelized onion here.
We have it in the restaurant to throw in everything.
If you don't want to go through the whole process
of caramelizing the onions, you can just throw
some sliced onions on the bottom of your chicken,
while it's roasting.
And it'll caramelize.
And it'll kind of caramelize
and you can get those in there.
A splash of cherry pepper juice?
Hot cherry pepper juice is one of those secret ingredients
that I put in everything,
deglaze with a little bit of Sherry,
throw your pepper juice in there.
A little slash of pepper juice.
It needs acid.
You know, you've got a very rich dish here.
You have to be able to cut through that.
You have to be able to cut through all that. Tomato.
Tomato product.
You could've thrown a little paste in there
in the beginning.
Doesn't matter.
There's no wrong way of doing this at this point.
You're making a sausage and pepper stew.
It's gonna be great no matter what.
Here you go.
Bring me the sauce.
Right down here?
Yup, throw it here.
There you go, darling.
(inhales sharply)
Oh my God that smells so good.
I tell people all the time you got all of this
great high def TV.
What we really need is smell of vision.
(laughs)
(audience applaud)
Look at that!
Bring it!
(audience cheering)