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Italian Chicken - Shoemaker Style With a Carrot-Apple Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This chicken is called Scarpariello in Italian and this means "shoemaker-style".

There are several thoughts on the origin of this name and they include:
"The name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in Southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together."

Whichever one it is, it is a "different" recipe, and I have used chicken livers with it, and served it with a carrot and apple salad.

Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 3 - 4

About 875 g lovely legs and thighs
1 ½ tbsp Olive oil
2 ½ tbsp butter
1 clove garlic, crushed
2 tbsp spring onions, sliced
1 ¼ cups mushrooms, sliced
½ tsp tarragon, dried
½ cup chicken broth
½ cup dry white wine
120 g chicken livers (you can do less)
1 tbsp chopped parsley (optional)
For the carrot salad
2 medium carrots
1 large Granny Smith apple, peeled
1 tsp sugar
1 tbsp lemon juice
About ¼ cup (or slightly less) of olive oil
Several bits of lettuce

Wash the chicken, and dry it.

Put half of the butter in a wok or similar and using a medium heat, add the chicken and cook until it is browned (about 10 minutes)


Add salt and pepper to taste.

Cook the garlic, spring onions and mushrooms for a few minutes.

Add the tarragon, chicken broth, wine, and then the browned chicken pieces.


Bring to the boil, reduce the heat to low.

Cover and cook about 30 minutes.

Melt the remaining butter in a smaller pan and cook the livers for about 5 minutes or until almost cooked through.

Add them to the chicken and simmer for a further 5 minutes.

If using, garnish with parsley.

For the Carrot salad
Peel the carrots and grate them with the cored apple in a processor, or by hand.


Put them in a bowl and add the sugar, a bit of salt, lemon and olive oil, and stir.

Put in the fridge for up to 2 hours.


Put some lettuce in the bowl and add the carrot and apple mixture.

Serve with the chicken, or on it's own.

#Make ahead
I like this Recipe - 3
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