Tag

rosemary

Browsing
Dairy-Free

Chicken Scarpariello with Crispy Rosemary Potatoes

By
close-up image of chicken scarpariello in a skillet.

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

overhead image of chicken scarpariello with crispy potatoes on a plate with white wine on the side.

What You’ll Need To Make Chicken Scarpariello with Crispy Rosemary Potatoes

Baby Potatoes – I love baby potatoes for how creamy they are! These crispy rosemary potatoes bake up ultra crispy on the outside, while smooth and buttery on the inside. Either yellow or red baby potatoes will taste great in this recipe. And if you can’t find baby potatoes, you can sub standard yellow or red potatoes in their place.

Chicken Thighs – Feel free to use either bone-in or boneless, skin-on or skinless chicken thighs in this recipe! Bone-in and skin-on chicken thighs will yield a bit more flavor, while boneless and skinless will be easier to eat. Both options have their pros and cons, so go ahead and use whichever your prefer / can get your hands on.

Italian Sausage – You’ll need uncooked Italian sausage links for this chicken scarpariello. Most come pre-cooked, so be sure the ones you buy are raw. And when it comes to either hot or sweet Italian sausage, use whichever’s your favorite! I used sweet sausages for a perfectly mild, but still flavorful dinner recipe.

Dry White Wine – When picking out a dry white cooking wine, look for a bottle with “dry” or “crisp” in the description. Sauvignon Blanc and Pinot Grigio are my cooking wine go-tos. And don’t worry, all of the alcohol will get cooked off in this meal, leaving you with it’s bright and fresh flavor.

chicken scarpariello in a skillet with fresh parsley on top

Tips and Tricks

  • Do NOT touch the handle of your hot skillet once you’ve removed it from the oven! I’ve made this mistake more than once, and still have the scars to show for it. I highly recommend buying and placing one of these covers on your skillet handle as soon as you take it out of the oven.
  • Serve this chicken scarpariello with whatever you’d like! The crispy rosemary potatoes are the perfect side, but feel free to replace them with mashed potatoes, cooked rice, or even pasta. Or, for a low-carb option, roast up some broccoli and/or cauliflower in place of the potatoes.
  • Use a large skillet with high sides to make this meal. The key is using something large enough to fit eight chicken breasts, three sausages, and the white wine sauce. If you don’t have a skillet large enough for this recipe, use a dutch oven instead!
sauce being poured over chicken scarpariello on a plate.

Adjust This Recipe To Your Dietary Needs

Make it Non-Alcoholic – For a recipe without any alcohol, replace the white wine with an extra cup of chicken stock, and an extra tablespoon of fresh lemon juice.

Make it Paleo – Make yourself a paleo chicken scarpariello by taking the non-alocoholic option above, and replacing the baby potatoes with white sweet potatoes. Totally grain-free, gluten-free, sugar-free, low-carb, and paleo-friendly!

Chicken Scarpariello with Crispy Rosemary Potatoes
Pin
Print

Chicken Scarpariello with Crispy Rosemary Potatoes

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Intermediate
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Tender, juicy, and intensely flavorful chicken scarpariello with crispy rosemary baby potatoes! A complete, healthy, and wholesome dinner recipe just about anyone can throw together.

Ingredients

  • For the crispy potatoes:

  • 1 pound baby potatoes

  • 2 tablespoons avocado oil

  • salt and black pepper, to taste

  • 1 sprig fresh rosemary, leaves removed from stem

  • For the chicken scarpariello:

  • 8 chicken thighs

  • salt and black pepper, to taste

  • 3 tablespoons olive oil

  • 4 hot or sweet Italian sausage links

  • 1 large yellow onion, chopped

  • 1/2 red bell pepper, chopped

  • 8 garlic cloves, minced

  • 2 sprigs fresh rosemary

  • 1/2 cup pickled peppadew peppers, drained

  • 1 cup dry white wine

  • 1 cup chicken stock

  • 1 lemon, juiced

  • fresh chopped parsley, for serving

Directions

  • Preheat oven to 400° Fahrenheit. Place all potato ingredients on a large baking sheet and toss to combine. Bake for 25-20 minutes or until super crispy, flipping potatoes halfway through.
  • Make the chicken scarpariello by patting each chicken thigh dry with a paper towel, then season generously with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat, cook sausages in skillet for 2-3 minutes per side of until golden brown (but not yet fully cooked). Remove sausage form skillet and set aside.
  • Place chicken thighs in hot skillet with the skin-side facing down. Sear chicken thighs for 5-8 minutes, or until golden brown, but also not yet fully cooked through. Remove chicken thighs from skillet and set aside.
  • Add onions, bell pepper, and garlic to the skillet – cook until soft and very fragrant, about 8 minutes.
  • Add rosemary, pickled peppers, white wine, and chicken stock to the skillet and bring to a boil. Whisk and continue to cook until liquid has slightly reduced.
  • Place sausages and chicken back into the skillet with the sauce, then transfer to the oven and cook for about 10-15 minutes or until chicken is cooked through. Remove from oven along with the potatoes, pour lemon juice over chicken, then serve over roasted potatoes with fresh chopped parsley.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

View Post
By
Dinner

Red Wine Braised Short Ribs with Cauliflower Mash

By
Braised Short Ribs with Cauliflower Mash

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is the ultimate comfort dish during the colder months and a great recipe to use around the holidays! It’s hearty and flavorful, made with Cauliflower instead of traditional Mash for less carbs, and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Braised Short Ribs with Cauliflower Mash

Main Ingredients Needed

  • Bone-in Beef Short Ribs

  • Avocado Oil

  • Veggies – Onions, Carrots, Celery Stalks, Shallot

  • Tomato Paste

  • Red Wine

  • Beef or Chicken Broth

  • Fresh Thyme & Rosemary

  • Head of Cauliflower – Cut into florets.

  • Butter – I used non-dairy.

  • Garlic Cloves

  • Milk – Any milk will work but I used almond milk.

  • Salt & Pepper – To taste.

Tips When Making Braised Short Ribs With Cauliflower Mash Potatoes

  • You can substitute red wine for the balsamic.

  • Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.
Red Wine Braised Short Ribs with Cauliflower Mash
Pin
Print

Red Wine Braised Short Ribs with Cauliflower Mash

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

25

minutes

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is hearty and flavorful and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Ingredients

  • For the short ribs:

  • 3-5 Lbs Bone-In Beef Short Ribs

  • Salt & Pepper (to taste)

  • 3 Tablespoons Avocado Oil

  • 1 Onion (chopped)

  • 3 Carrots (chopped)

  • 2 Celery Stalks (chopped)

  • 1 Shallot (peeled & chopped)

  • 2 Tablespoons Tomato Paste

  • 2 Cups Red Wine

  • 1 Cup Beef or Chicken Broth

  • 1 Bunch Fresh Thyme

  • 3 Sprigs Fresh Rosemary

  • For the cauliflower mash:

  • 1 Head Cauliflower (cut into florets)

  • 3 Tablespoons Butter (dairy or non-dairy)

  • 6 Garlic Cloves (roughly chopped)

  • 2 Shallots (roughly chopped)

  • 1 Tablespoon Milk (dairy or non-dairy)

  • Salt & Pepper (to taste)

Directions

  • Preheat oven to 350° Fahrenheit.
  • Season all sides of short ribs with a generous pinch of salt and black pepper. Heat avocado oil in a large pot over medium-high heat, then brown short ribs in oil, rotating to evenly brown on all sides. 
  • Remove short ribs from pot then add in onion, carrot, celery, and shallot. Cook until soft, about 5 minutes, then stir in tomato paste and cook for another 2-3 minutes.
  • Place short ribs back into pot, along with any juices that have been released from the meat. Add in red wine, beef or chicken broth, fresh thyme, and fresh rosemary.
  • Bring everything to a boil, then cover pot with lid, and transfer it into preheated oven. Cook for about 2 hours or until short ribs are super tender.
  • While short ribs cook, make the cauliflower mash by boiling cauliflower florets in a large pot of salted boiling water until tender, about 10 minutes. Strain cauliflower then set aside to cool slightly before pureeing. 
  • While cauliflower cools, melt butter in the same pot over medium-low and add in garlic, cook for about 2 minutes or until fragrant.
  • Transfer cooled cauliflower, sautéed garlic, milk, salt, and black pepper to a food processor or high-speed blender. Pulse cauliflower until smooth, then scoop onto plates, and serve with braised short ribs on top.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Healthy & Hearty Recipes

View Post
By
30 Minutes or Less

Roasted Garlic White Bean Dip (V/GF)

By
Roasted Garlic White Bean Dip

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Roasted Garlic White Bean Dip 2

I honestly just really wanted an excuse to roast an entire head of garlic. Once I roasted it, I wasn’t totally sure what to do with it. So I thought …what do I need more of in my life? And the answer was SNACKS. High-protein snacks, to be specific. That’s where the white beans came in, and of course a few glugs of nutritious olive oil. Then, all this recipe needed was some extra flavor. I settled on lemon for a bit of acidity, and honestly I’m just really obsessed with lemon at the moment. I threw in some fresh rosemary and sage because, well, it couldn’t hurt! Finally, I blended her up until totally smooth and WOW it was delicious. I went straight into eating this roasted garlic white bean dip with a spoon, it was that good.

Though if you’re more into dipping, some crunchy carrots, sliced cucumbers, or even celery are the perfect nutritious pairing to this dip. I also recommend dolloping some on your salads or veggie bowls for an extra boost of protein and flavor!

What You Need To Make Roasted Garlic White Bean Dip

Garlic – Roasted garlic has such an incredible mellow, slightly sweet flavor. Do not try to use raw garlic in this recipe, it will totally overwhelm the taste of your dip. To roast your garlic – slice the top 1/4-inch off, drizzle it with olive oil, wrap it in foil, then roast in a 400° Fahrenheit oven for 30 minutes. Yes, this part of the recipe takes a while. I learned a ton of patience waiting for my garlic to roast. But if you want that truly incredible roasted garlic flavor, you’ll just have to wait!

Rosemary – The perfect herb to compliment the flavors of this dip. In combination with the lemon juice and roasted garlic, rosemary adds a hint of fresh flavor that is just delicious. When using fresh rosemary, you’ll want to remove the small rosemary leaves from its stem and then chop just the leaves. If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.

Lemon Juice – You can easily play around with the lemon juice in this recipe. Blend your roasted garlic white bean dip, give it a taste, then add as much lemon juice as your hearts desires. My heart desires an extra tablespoon (at least) of lemon juice in this recipe. Though I kept the amount in this recipe rather small, giving you room to customize this dip.

Roasted Garlic White Bean Dip
Print

Roasted Garlic White Bean Dip

0 from 0 votes
Recipe by Samantha Russo Course: AppetizersCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This creamy roasted garlic white bean dip is loaded with flavor! In just a few simple steps, you’ll have a delicious dip. Serve this roasted garlic white bean dip with gluten-free pita bread or veggies for a light and healthy snack!

Ingredients

  • 1 Garlic Bulb

  • 16 Ounce Can Cannellini Beans, see Notes

  • 1 Teaspoon Fresh Rosemary, chopped

  • 1/2 Teaspoon Fresh Sage, chopped (optional)

  • 1 Tablespoon Lemon Juice, see Notes

  • 1/2 Teaspoon Lemon Zest

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat your oven to 400° Fahrenheit. Peel and discard the outer layer of garlic bulb, leaving the skin around each clove intact.Roasted Garlic White Bean Dip Process Photo 1
  • Slice 1/4-inch to 1/2-inch off the top of the garlic bulb, place on a sheet of aluminum foil, then drizzle with 1 tablespoon of olive oil. Wrap the garlic in foil and bake for 30 minutes.Roasted Garlic White Bean Dip Process Photo 2
  • Drain and rinse the cannellini beans and add them to a food processor or blender with remaining ingredients. Squeeze the roasted garlic out of its skin and into the food processor. Pulse or blend until smooth.Roasted Garlic White Bean Dip Process Photo 3

Notes

  • Cannellini Beans: Be sure to drain and rinse your cannellini beans very well before using them in this recipe. If you want, you can substitute any other white bean you’d like for the cannellini beans.
  • Lemon Juice: Fresh is always best, but you can use bottled lemon juice if you can’t find fresh lemons.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Delicious Snack Recipes

View Post
By