Twas the night before Christmas Eve. I sit here right now looking forward to the meal I am going to have tomorrow with my family. Everyone’s taste buds are going to be “rockin around the Christmas tree” with this chicken scarpariello and dinner rolls. The dinner roll recipe is an adaptation of a bread recipe my cousin gave me (thanks cousin Annette!).
Dinner Rolls:
-5 cups of bread flour (best quality you can find, I bought mine from River Valley Community Grains at the Pleasantville farmers market).
-2 teaspoon salt
-2.5 cups of water (warm to the touch).
-2 teaspoons of Active dry yeast
1 tablespoon of brown sugar, 1 tablespoon of honey
Mix the wet ingredients with the dry ones and proof the dough in the oven for 2.5 hours.
Chicken Scarpariello
-Chicken breasts, chicken thighs Hilly Acres italian sausage, rosemary, mini golden potatoes, white onion, garlic, Pinot Grigio white wine, red wine vinegar (the finest you can find), EVOO, salt, pepper, flour, chicken broth, cherry peppers, fresh red pepper, parsley.
Sear chicken thighs skin side down, then add in the sausage. While that is cooking, prepare the chicken breasts by cutting it up to size, and then salt/flour it. Remove the thighs/sausage, then add in the breasts. As chicken is cooking, add in diced rosemary, sliced cherry peppers, and pour in some red wine vinegar. Deglaze the pan with white wine and allow to reduce down a little bit. Add baby gold potatoes into a pot of water and boil this until the potatoes are 3/4 done. Slice in half then add into a mixture of EVOO, canola oil, garlic, and rosemary. After all meats are cooked, add in the remaining vegetables and saute the onions, garlic, rosemary, cherry peppers together with white wine and red wine vinegar. Combine everything, add a little butter, and bake in oven at 350 degrees for 45 minutes.
The Looseleaf Cookbook 