Chicken Scarpariello (Braised Chicken with Sausage and Pickled Peppers) | Kenji's Cooking Show
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- čas přidán 12. 09. 2024
- This is a classic Italian-American dish that combines chicken, sausage, and pickled peppers. You can get the full recipe here: www.seriouseat...
I also have another video of this dish that follows that recipe more closely than this one. You can see that here: • How to Make Chicken Sc...
Some people seem to take issue with some statements I make in this video. These statements include my belief that more information and data is good, and that the president’s public declarations that he’d prefer no testing because it would mean fewer cases, is bad. Some of you have even suggested that these are political statements.
They are not. What kind of crazy world do we live in where suggesting knowledge is good and ignorance is bad is somehow a political statement?
Moreover, even if you consider statements like that political, it is not you or anyone’s place to tell people when and where they should bring up politics. Ignoring politics and mass complacency is what got us into this mess in the first place. I will continue to express my viewpoints right up until I am physically forced to stop. I also welcome any and all criticism and debate, about food or otherwise, but I do not tolerate rudeness, nor do I welcome anyone trying to tell me to “shut up and stick to cooking.” Politics is everyone’s business. We should have more of it, not less, especially now. If you can’t handle these basic rules, you probably will not like my channel, and I kindly suggest you unsubscribe.
In the words of GI Joe, a proudly American and pro-knowledge cartoon, now you know, and knowing is half the battle.
Now back to the food.
Don't worry about or pander to the morons, they'll reap what they've sown eventually.
Anti-Intellectualism has become a badge of the ignorant.
These people are trying to pick out bones from egg shells - they need to get a life and just enjoy the cooking show
Michael Casey no one is (at least not me ) calling you a moron. But people are out there dying. And I’m sorry I understand it’s hard to find a safe space these days, but people with large platforms should be encouraged to fight disinformation even if it is inconvenient for us. Be well.
TY Kenji for speaking your opinion and doing so with an honest explanation. Don't let a very minor group of trolls take away anything from your channel.
One of my favorite dishes ever, been working on reverse-engineering the recipe from a local restaurant that makes it the best I've ever had. Great video.
Yo big fan. It's cool you watch Kenji, I've always wondered if cooking channels watched each other lol
Yeah was not expecting seeing this comment here. Love your videos
What’s the restaurant? Also, I enjoy your channel. I think you should troll /r/wewantplates, if you don’t already.
We need a collab
You two need a collab video!!
Me as a 3 year old: Dad pizza for dinner!
Kenji's daughter: Father, I would love if you incorporated thyme in super this evening.
Man, that must have been an endearing moment for Kenji to have his daughter have that thought.
It gives me great comfort to know that James Beard award winners sometimes burn their chicken too.
Watch top chef, you will see a lot of chefs make mistakes. Part of life
As a physician, I love that you're standing up not only for common sense, but science too. Of course, we'd expect nothing less from the author of "The Food Lab: Better Home Cooking Through Science", but it's still appreciated. I found you during the pandemic and began cooking with a wok largely because of you, and I can't thank you enough Kenji!
I love that you just let the camera roll, rather than doing another take on a different day. I saw Jacques doing that as well. Gives me confidence that I’m not ruining the meal every time something goes wrong.
The colour of your shorts made it look like you werent wearing pants at first
Scarpariello is traditionally made without pants
Finally, Kenji’s “Fans Only”.
Welcome to Wursthall
I was excited at first, and then thoroughly sad after.
We wish
Hi Kenji - You've mentioned saving your food waste for composting in the past, and have used herbs and vegetables you've pulled from your garden. I'd love to see you show your composting practices, and also a bit of a dive into your gardening. I'm a newcomer to these activities and I'm sure I could learn some practical things from you to help me along.
Kenji has said before that all his composting is done by the city, and they take basically everything he throws into his little bin including paper towels etc. so I'm not sure how much of it ends up in the garden.
Oh for Crikey sake just google it. I’m certain someone else has an informative composting video up.
Great suggestion... and as we are now entering August, TIME IS OF THE ESSENCE!
@@jacquelynn2051 I want Kenji's take because I value his authenticity, enjoy his teaching style, and because the manner in which he delivers content shows great respect for our time as viewers. He also lives a lifestyle not too dissimilar from my own and I have a feeling we'd be working within similar constraints and towards parallel goals.
It’s municipal. We put out compost out in a separate bun along with recycling and landfill!
Kenji, you have been one of the very few bright spots during this quarantine. I look forward to everyone of your videos. They are calming, informative and inspiring. Even after we get out of this lockdown, I’ll still be in doors as I’m in the high risk category. So I appreciate everything you are doing for all of us watching. I have cooked a lot of meals that you have made and I even have a batch of pickles fermenting, my first batch and first attempt ever trying.
Thank you so very much sir!
Good luck!
Just wanna say - gotta love your policy of "no edits, no cuts." Brings the reality of cooking way down - accidents will happen in the kitchen. When I was learning to cook, myself - I felt everything had to be so perfect - I would often just get so frustrated and quit right there. Watching it at a more human level has definitely helped me out. Thank you!
I was waiting for Kenji to say something like , I’m very fond of fond
Let's leave that to chef John
He is after all the boss of making puns out sauce
@@laminesadoun bravo! Chef John couldn't have said better.
@@laminesadoun you aren't that lame, lamine.
No offence.
I love the fact that you're using thyme because your daughter asked you so whether it's traditional or not. Maybe it's the start of a series of you spinning off with dishes around what your daughter would like to eat as the star of the dish!
All that aside, I have learnt a lot of new recipes beside kitchen conundrums from your channel. Wish you, your family and your restaurant the best in times like this.
It was really nice of you to acknowledge Anthony Bourdain on his birthday, I remember him fondly and he is missed. Thank you for that, and the delicious recipes
buddhahat I miss him so. Someday I want to frame the naked-with-cow-bone photo of him and hang it in my kitchen as kind of a totem.
I’ve been learning so much about cooking from your channel during this whole lockdown. I can’t believe you give all this knowledge out for free. You’re a good person.
Hey Kenji, just wanted to say thank you for all the pro-tips and positive vibes you've given viewers here on your prolific CZcams channel. It's much appreciated.
Hi Kenji. You mentioned about Tony Bourdain being shy. He became shyer over the years. I worked with him at my Uncles restaurant, Ciro and Sal's when he first was starting out. Back then he was pretty crazy and always game for having fun. He's written about those days in his books, but he was great to hang out with. Later in life we when met again he had become shyer than I remember. I think fame was hitting him hard. Maybe not, but that's my opinion. The thing is I always admired him for his cooking, writing, and storytelling skills. I'll miss him.
Your love for your daughter, wife and employees is very evident! Thank you for keeping me inspired to cook for my son. He loves soft scrambled eggs btw. Thank you for the awesome, calming content. He is 1 and loves watching your show too.
I have learned so much from your show and love listening to you talk. Thanks for sharing all of your information to all of the amateur chefs like me. Also lol’d at your comments about anti-intellectualism happening in this country right now. Checked the comments and am happy you defended your ability to say whatever you want on YOUR show. Best wishes!
This is why I love your channel. Legit, down to earth cooking. Somethings gets a bit burned? A little scrape and its good to go. Good job man, your videos have been a godsend during quarantine
Seeing you, an amazing and great chef that i followed and admire for years burning his food is just... Great. Bc this happens to everyone and should never make you quit a meal, thanks for being honest and acting super chill about it. Love the recipe and will try it this weekend!
I love watching you cook because it reinforces all the little things I do as a home/hobby cook, that I tend to feel ashamed of watching other pros on CZcams. Obviously there are things you wouldn't do in a restaurant for the sake of perfection and honoring the paying customer, that you'll give yourself leeway at home. Very few CZcams cheffing channels make that distinction and I appreciate it.
Nothing brings me more joy than seeing Kenji duck his head out for the intro
Kenji... I've been watching you for the past week and love your vids. Crazy part is I had no idea you worked at Wursthall-- I've been there 3+ times. You know your food is good when you have a co worker from Germany visit and they want to go to your place given how well known you are. Keep it up!
I don’t just work there, I’m a part owner!
@@JKenjiLopezAlt Haha apologies. Crazy part is I had no idea you worked and were part owner at Wursthall***. I'll have to come by and say whats up in the upcoming weeks.
have made Kenji"s scarpariello many times
it is a prized member of my short list of very most delicious things to cook and eat
I'm glad that i got your channel recommended a few days ago.
Welcome to the family!
Kenji definitely provides some of the most informative cooking content on the web or tv here for FREE. With a healthy side of wholesome (internet requirement I think). So, good find!
Tim and he has cute dogs
I always recommend Kenji to all my friends. Hopefully they will do the same. He is probably the best CZcams cook where he emphasizes on just do it your way if you choose to, it will still be delicious.
I cooked this recipe for dinner last night, my family loved it! I threw in some maitakes that were nearing the end of their lifespan with the peppers and onions, and I used thyme like you did in the video (and a little less sage, I'm a big thyme fan and not so into sage). I also threw in a little basil before it went in the oven. Delicious! The chicken was so tender with such nice crispy skin!
10/10 Goonies reference at 4:50
i was hoping i would find someone that noticed it XD
Came here for this.
Was hoping someone else picked up on the Goonies reference. Nice work :)
Kenji"s videos make my day.
I admire the way you handle sensitive matters on the channel, i.e. Bourdain because of his death, covid, politics. On the issue of covid, I especially appreciate the way you skip the usual hyper-partisan and frankly nonsense politics, and focus on the humanity of others. You seem to be a very kind and empathetic person as well as a great communicator. Thanks for your work and keep it up!
Things I loved about this video:
1. The no cuts no edits policy
2. You taking your daughters requests and using thyme even though you normally wouldn’t for this dish.
3. That you burned the chicken to help your daughter.
4. That you are wearing the same shirt in this video as the last one I watched on the last episode I saw on your channel.
5. The no pants policy in the kitchen.
Nick Blackmon sadly, those are pink or peach shorts. Maybe he'll consider such a policy if we ask reeeeeally nicely.
My girlfriend and I followed this exact recipe last night and it was amazing. We just used the cast iron skillet and added 3 serranos to the dish. Came out beautifully, so flavorful, went really well with some white rice. Thanks Kenji!
Were you worried at all about the acidity of the pickle juice for example since you were using cast iron? I'm thinking of doing the same thing but am unsure if I shouldn't use a different pan after searing in the cast iron.
This is hands down one of my favorite of your recipes. In fact I’m putting it on the menu for next week. I love serving it over polenta too. Gah... now I wish I had the stuff to make it tonight.
I love Pan-cam. Makes me feel like I'm going on a ride when you move it around
Thanks for the good words for Anthony Bourdain and for making the point knowledge is power.
My family makes this once a week! Love your use of thighs. We usually just go with cutlets or tenders, and we do a vegan version as well. One pan meals are the shit!
Was so stoked to see yours on here. One thing that improved mine a lot was using jarred cherry peppers, and adding a little of the vinegar from the jar for some good acidity and a hell of a kick in the sauce. Great vid as usual.
I was thinking of how to do this vegan... Do you just make the same recipe but don't include the meat? Or do you make other changes?
Genelle Pugliese hi Genelle! We do the same process but sub vegan ingredients. We use beyond meat italian sausage and make seitan coated in flour/cornmeal to add in instead of chicken
What a great experience to walk with you as you cook. Every episode makes me hungry.
The amount this man cares for his kid is wonderful godspeed my guy
Love the Goonies reference “it’s our time down here” lol
Kenji, wasn't sure where to share this (considered @ on twitter). I'm no accessibility expert, and I don't expect you or anyone helping w/ production to be accessibiliy experts. but I've noticed the lettering on your recent thumbnails has been particularly hard to read (new color/semi transparency). I'm not colorblind but do have impaired sight. I know it may be minimal value since there are few places where thumbnails appear unaccompanied by a header. just wanted to provide friendly feedback for your consideration.
Thanks, I'll try and do better. What do you think would help? Blockier white text?
J. Kenji López-Alt purely from a colour theory view choose a colour that is the opposite of the image it is going on e.g if the background is orange choose blue or if the image is darker in tone, a lighter text will help. A nice way to test it from my experience is turn your monitor or screen brightness all the way down and take a good step back, if you can still read it it’s good.
It’s always nice to see you listening and welcoming advice on your videos - a real breath of fresh air in the current climate :)
I’m actually pretty sure from a readability standpoint picking the opposite (most contrasting) color is not actually the best way to unrobe readability. At least, when I test it myself it doesn’t work that way. Somehow the high contrast makes everything so busy that reading individual characters becomes more difficult and strains your eyes more, especially with highly saturated colors. Like, it’s easier to read gray text on a bright red background than green text.
@@JKenjiLopezAlt Generally dark text with a white outline or white text with a dark outline will be the most readable on any device, for any eyes.
@@JKenjiLopezAlt you can just use white text with dark/black outline, reminiscent of the reaction image memes of 2012
I would love to see you tackle some Swedish recipes, Kenji. I am a big fan !!!!
We are not known for our foods but I think it's very much like how you seem to operate - treat a few ingredients right instead of bombarding a recipe with stuff.
Also love that your dogs get first taste =) they're so wonderful, we truly dont de serve dogs
Holy shit! I thought you weren't wearing any pants!
Me too 😂
It also looked a little lighter than the skin colour on his shins so looked like a shorts tan line
@@dario2691 shit, you're right LMAO
I’m not. Those pockets are tattoos.
@@JKenjiLopezAlt you're my hero
Man, I’ll usually get a notification of a new video when I’m at work and soon as I get home I’ll put it on.
My favorite way to de stress and pick up a new recipe idea. I must have made his Spaghetti carbonara recipe about 10-12 times now and it is ADDICTING!!!!! if you haven’t seen it I suggest watching it then making it. OUTSTANDING 👍🏻👍🏻
the way he rotates in the kitchen, it's satisfying and it doesn't make me feel dizzy like how?
There are no other amazing chef / CZcams stars that has nerd references like you. 🖤
Thank you Kenji for all you do. I went to Columbia and lived in Morningside heights in 80-82 and came back in the early nineties. Much love to you and your channel. While I almost went out west in the early 80s bc I was I to computers, I should have made that trek. One of the biggest mistakes of my life. But I love tech and cooking both so you are the best. Keep on demystifying cooking, and knowing the difference between the Maillard reaction and what noobs call caramelization. Bravo, Sir..,.
Rao's is the only jarred sauce I buy! It's incredible. I wait for it to go on sale, and stock up.
CostCo! They have the normal marinara in big jars for way less than anyone else for a two pack. And for people on a FodMap diet or who can’t handle garlic and onions, the Rao’s Sensitive Marinara is hands down the best ‘sensitive’ (onion/garlic-free) sauce of all the jarred ones we’ve tried. My mom has to be on a FodMap diet and Rao’s is tasty enough no one minds eating it, which cannot be said of the others where everyone else ends up in the kitchen fighting over the granulated garlic bottle to add some kind of flavor.
I made this recipe tonight and it came out fantastic. Thanks Kenji!
yes to the 3year old helping with dinner. I love it.
This is the best food/cooking channel on YT hands down, legend.
Also BTB is the shit, don't think I'll ever purchase boxed chicken stock again. So much cheaper and tastier.
Big Big smile on my face with your daughter's comments on thyme.... the start of a new culinarian !!! Love !! love it !!! Chef Jerry
Mis en place is always spot on. In my humble opinion . Kenji is a true master.
Hi Kenji, I made this (again) last night. It gets better each time and my braising technique improves as well. Thank you.
My dogs started barking because yours did.
Lol! I never thought I’d see the day KENJI makes Chicken Scarp!!!!!! This is excellent. My family has been making this dish for generations and there is a big debate in Stamford as to who makes the best!
Love the cut of the pepper flying out of the pan, switch to FPV, throw pepper back in, back to saute vision. It's the little things
Thanks again for your recommendation of Earlywood, you replied to a previous comment of mine. Ended up buying some before and after they made the deal with you. Seriously great stuff.
Kenji, I hope I'm early enough for you to see this. I've been a fan for a few months now, I started watching right before I got a bone marrow transplant as part of treatment for the leukemia I was diagnosed with last September on my 21st birthday. Since my bone marrow transplant was during the first peak of covid, I was allowed no visitors during my 26 day stay. I won't go into the details, but due to mouth sores and nausea I didn't eat for a good week and a half, and even after I was off bagged-nutrition I had a hard time eating or finding any appetite for the hospital food. Cooking shows, food youtube, and your videos especially were one of the main ways I distracted myself from eating issues and the pain I experienced during my stay, and I wanted to let you know how thankful I am for that. Your sense of humor, food expertise, and insightful commentary are inspiring as they are entertaining. Keep up the great work :)
I’m sorry to hear about that but glad you are out!
You're a king, Kenji. Shoutouts to ya.
Hi Kenji, I haven't gotten around to making this particular dish but I've used your braising technique on other chicken dishes of yours. Really appreciate the education you provide.
Made this with spicy Calabrian peppers tonight as that’s all i could find, less sour , just citric avoid no vinegar. Was delicious! Thank you
I loved this dish. I served it over egg noodles, because it is quite brothy. Leftovers were great too. I put it on a hoagie roll and used the broth as a jus to dip in.
I enjoyed hearing your thoughts on the virus/testing and bourdain.
I think this video should be required viewing for anyone in the kitchen. Did you catch how Kenji kept any contamination from the raw chicken: right hand, salt; both hands, peppermill; right hand, turn chicken; left hand salt; to the sink to wash with soap; both hands back on the peppermill. Bravo!
I've been making something like this for years, but I never knew what the name was!
What do you do different?
I think I was given the recipe from the Rao's cookbook,theirs has potatoes too,and starts with the sausage browning
Me too! One of my favourites
Love the work Kenji!
An idea for you: could you add CC to your late-night videos since you don't talk? Would be cool to still hear your genius-ness while watching them.
You are the best cooking channel out here! Hope you continue to have success and I am definitely buying your book
Hey Kenji. Do you ever worry about not turning on the exhaust fan while filming? Every time I use the stove I’m told to turn on the fan so the steam/smell doesn’t get all over the house/ceiling etc
Your family is lucky to have you. Thoughtful and innovative. Best wishes for a healthy rest of your summer. Keep cooking!
Love how much I learn from Kenji
I made this dish from serious eats and it was excellent, such a simple thing to make but with so much flavor. I used mamas little peppers and their liquid. Love your videos and all the information you bring to the cooking world, thank you!
"Scarpariello" almost sounds like that "oysters cortello" from kitchen nightmares. Nice video as always Kenji!
Kenji, i made this for my boyfriend’s birthday and he loved it. thank you!!
Kenji you're almost at 600k it's crazy to see that every month you get more and more subs. Hope you hit 1 million soon!
Dear Kenji,
If you're open to requests, I would love to see you go fishing with Taku from Outdoor Chef Life, who lives in your area. I like to think you'd have a fun time, and we would be entertained.
Regardless, thanks for making these videos! We watch them (and other food vids) eevery night while our new baby feeds before bed. You make his mother very happy during a stressful time!
My mom used to make it ! Delicious
I made this for dinner tonight, turned out great
Just made this, loved it. Thanks again Kenji.
Looks delicious, I always love chicken scarp, but never made it w/ sage before. I got a bunch of fresh sage growing this summer will try this. And LOVE the Goonies reference!
Bourdain is missed, totally get your vibe with him. He validated why I love the restaurant business.
It was so sad that he died from autoerotic asphyxiation, could’ve happened to anyone, RIP Tony 😢
So much anxiety watching that green pepper teeter on the edge.
I don't want to discourage anyone from getting tested, but these "self test" kits (described around 11:40) can have a higher false negative rate (by about 10%, according to a UK clinical study of 500 patients with flu-like symptoms) because people have a hard time swabbing themselves effectively. A proper nasopharyngeal swab is deeper than you might expect, and it is a somewhat unpleasant thing to have to do to yourself. If you have the option of getting the test administered by a trained professional, I would suggest going that route. Of course, if you don't have that option, any test is better than no test!
I was wondering about that. Thanks!
@@nicholasdresser That's pretty decent, I actually expected the false negative rate to be higher. Thanks for sharing your info
@Qalnut, there are also oral swabs, minimally uncomfortable; unsure whether they come in self-test kits.
@@sandrashaw6298 as far as I'm aware, oropharyngeal swabs were suggested as an option early on, but are are no longer recommended due to significantly higher false negative rates. Nasopharyngeal swabs offer better clinical access to cells from the respiratory tract.
Kenji where can we get a salt box like yours? I have been looking for a long time but cant find one I like. I really like the flip lid but most I see twist on or swivel.
Kenji's salt cellar always reminds me of an old recipe card file
Gotta be completely honest. Had nothing to do last night so smoked some weed for the first time in ages and was binging your videos, an acitivity I do sober anyway. I had always wanted a saute pan but didn't have one, but me being the high fuck I was last night decided I needed one to make food like this. Trying to save money but also not even mad, lowkey excited to give this all a go
Hi Kenji
Thank you for your awesome Chicken Videos! The Mayo Chicken was easy to make and delicious. Next Recipe will be this one!
Hey Kenji - Random query about braising science. I just re read your pot roast section in the food lab and I have an alternative theory: You mention leaving the lid slightly cracked for temp regulation (evaporation = heat loss so maybe) but keeping some alcohol in the closed cooking vessel will lower the boiling point so as long as there is still a bit of booze in there the temperature can’t exceed 78.4 C. without booze temp can heat up to the next liquids boiling point (water at 100 C). Collagen starts to break down at 70 C. So I think the reason the french liked braising with wine also includes temperature control….
your belief that information and knowledge are good is one of the reasons i trust your culinary expertise more than anyone's. you have tested things to an almost pathological degree, and your fans get the benefit of your knowledge. so ignore the haters, you're great.
Making this tonight. It's in the oven now, and polenta in the Instant Pot. We had to crank the A/C down to use the oven, so on this day it isn't the most environmentally-friendly dinner :) Kenji, you need a copper mule mug filled with tasting spoons. Mine has made me so happy lately, especially if someone is standing in front of the cutlery drawer and I can't will them to move out of the way fast enough using my brain rays.
i like the idea of using mustard, will have to try that sometime. my grandmother's recipe uses red wine vinegar to add some acidity so naturally when i make this that's what i always use.
The thyme story was just the cutest. ❤️
Could you do some creole cooking from Louisiana, Kenji?
Kenji is my sensei, only way I can make good food.
Great video! I have learn a great deal about cooking from watching you videos since a couple of years ago, the late night noodles and such. But this longer form, with you talking over are really informative! It also helps that you sound like a laid back dude, who doesn't really mind that a couple of chicken thighs were a little bit darker, even for a cooking wizard such as yourself. Anyhow, keep up the good work! Best of wishes :)
your videos cured my sadness and made me wonder what kind of a man/father I would like to be one day
Ferguson Kyle, what a lovely compliment to Kenji, such a nice thing to say!
I made this tonight. Simple and delicious. Thanks for the inspiration.
Love the add as soon as you said “give me a second my daughter is calling.”
Nice to know Kenji appreciates the claw.
Loved the subtle Goonies reference, and the show of course, keep the vids coming!
this is crazy, I watched the old version of this video last night, it looked so good, can't wait to see if you've changed anything!
to this date,this is my favourite video do make more of these Italian recipes
How did I just notice the cinematic ending? Well done Kenji
It was cool that you met Anthony Bourdain and you live near Chef John Foodwishes