#20 Chicken Stemperata Recipe

Time1h

Serves4

Half chicken, bone-in pieces, sautéed with garlic, olive oil, pepperoncini, served with a side of shells

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Ingredients

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1
Sauté Chicken
In a large skillet, heat the olive oil over medium heat. Add the bone-in chicken pieces, and season with salt and black pepper. Sauté for about 5-7 minutes on each side until they are golden brown.
2
Add Garlic and Pepperoncini
Once the chicken is browned, add minced garlic and halved pepperoncini to the pan. Continue to sauté for an additional 3-4 minutes, allowing the garlic to become fragrant but not burnt.
3
Cook Through
Reduce the heat to low, cover the skillet, and let the chicken cook for about 25-30 minutes until fully cooked through and juices run clear.

4
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt to the boiling water.
5
Cook Shell Pasta
Add the shell pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, or until al dente. Drain and set aside.

6
Plate the Dish
Serve the sautéed chicken pieces on a plate alongside a generous portion of the shell pasta. Drizzle with any remaining pan juices for added flavor.