Chicken Stemperata Recipe
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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Chicken Preparation
Pasta Side
Method
Chicken Preparation
- 1
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and black pepper. Once the oil is hot, add the chicken pieces skin-side down. Sauté for about 5-7 minutes until golden brown.
- 2
- 3
Simmer
Reduce the heat to medium-low, cover the skillet, and let the chicken cook for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Stir occasionally to ensure even cooking.
Pasta Side
- 4
Boil Water
In a large pot, bring 4 cups of water to a boil. Once boiling, add 1 tablespoon of salt.
- 5
Cook the Pasta
Add the shell pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- 6
Drain and Serve
Once the pasta is cooked, drain it in a colander and set aside. Serve the chicken alongside the pasta, drizzling any remaining juices from the skillet over the dish.