Today, we will teach you how to make Chicken Scarpariello (Shoemaker’s Chicken) Truthfully, I have absolutely no idea why it’s called this or the origins of this incredibly bad for you dish. What I will say is that the final product, a creamy mix that has sausage, chicken and artichoke hearts was so delicious but heavy, that it knocked Lily and I out for about an hour. If done correctly, the whole dish should take you about an hour but we really feel that it is worth it.
You will need the following: 2 pounds of chicken breast, 1 pound of Italian sausage (we used our local butcher’s Calabrese sausage for this as it’s a bit more firm but harder to find), three medium sized potatoes, one cup of chicken stock, a tablespoon of butter, two cups of white flour, six ounces of artichoke hearts, a lemon, rosemary, salt, pepper, onion powder, and olive oil.
You can put this on top of a light pasta if you are insane but trust me, you really want to avoid making this dish any heavier than it is. Let us know how yours came out. Love, Generoso and Lily!
Music:Niccolò Paganini’s Violin Concerto No. 1, Op. 6