Name: “Chicken” Scarpariello
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 Meati classic chicken cutlets or Meatless Farm chicken breasts, thawed, patted dry -; Kosher salt -; Freshly ground black pepper -; 2 tsp. Italian seasoning -; 4 tbsp. extra-virgin olive oil, divided, plus more for drizzling -; 2 Impossible Foods Italian sausages -; 2 Impossible Foods spicy Italian sausages -; 1/2 lb. oyster mushrooms -; 1 c. chopped fresh or canned dried artichokes -; 10 to 12 jarred hot cherry peppers, plus 1/2 c. pepper brine -; 1/2 red onion, sliced -; 1/2 green bell pepper, seeds and ribs removed, thinly sliced -; 1/2 red bell pepper, seeds and ribs removed, thinly sliced -; 1 shallot, finely chopped -; 10 cloves garlic, finely chopped -; 1/2 c. dry white wine -; 1 tbsp. Better Than Bouillon vegetarian chicken base -; 1 sprig oregano -; 1 sprig rosemary -; 1 sprig thyme -; 4 tbsp. vegan butter -; 3 tbsp. fresh lemon juice -; Flaky sea salt -; Chopped fresh parsley and lemon wedges, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - “Chicken” Scarpariello

1. 4 Meati classic chicken cutlets or Meatless Farm chicken breasts, thawed, patted dry -

2. Kosher salt -

3. Freshly ground black pepper -

4. 2 tsp. Italian seasoning -

5. 4 tbsp. extra-virgin olive oil, divided, plus more for drizzling -

6. 2 Impossible Foods Italian sausages -

7. 2 Impossible Foods spicy Italian sausages -

8. 1/2 lb. oyster mushrooms -

9. 1 c. chopped fresh or canned dried artichokes -

10. 10 to 12 jarred hot cherry peppers, plus 1/2 c. pepper brine -

11. 1/2 red onion, sliced -

12. 1/2 green bell pepper, seeds and ribs removed, thinly sliced -

13. 1/2 red bell pepper, seeds and ribs removed, thinly sliced -

14. 1 shallot, finely chopped -

15. 10 cloves garlic, finely chopped -

16. 1/2 c. dry white wine -

17. 1 tbsp. Better Than Bouillon vegetarian chicken base -

18. 1 sprig oregano -

19. 1 sprig rosemary -

20. 1 sprig thyme -

21. 4 tbsp. vegan butter -

22. 3 tbsp. fresh lemon juice -

23. Flaky sea salt -

24. Chopped fresh parsley and lemon wedges, for serving -

How to cook deliciously - “Chicken” Scarpariello

1. Stage

Season "chicken" all over with kosher salt and pepper, then sprinkle with Italian seasoning. Let sit to allow seasoning to seep through, about 30 minutes (this is a good time to prep the vegetables).

2. Stage

In a large cast-iron or heavy skillet over medium heat, heat 1 tablespoon oil. Cook "chicken," turning occasionally, until golden brown and crispy on both sides but not completely cooked through, about 2 minutes per side. Transfer to a plate or baking sheet.

3. Stage

In same skillet over medium-high heat, heat 2 tablespoons oil. Cook sausages, turning occasionally, until browned, about 4 minutes per side. Transfer to a cutting board and let cool slightly.

4. Stage

In same skillet over high heat, heat 1 tablespoon oil. Add mushrooms and artichokes; season with kosher salt and pepper. Press down on mushroom mixture with a smaller cast-iron or heatproof ;skillet (or constantly press down with a large spatula) and cook until artichokes are crispy, about 5 minutes. Remove top skillet and transfer mushroom mixture to plate with chicken.

5. Stage

While mushroom mixture cooks, slice sausages into 1"-thick coins.

6. Stage

In same skillet over medium heat, cook cherry peppers, onion, bell peppers, and shallot, stirring occasionally, until softened, about 8 minutes. Add garlic; season with kosher salt and pepper and cook, stirring, until fragrant, about 1 minute more.

7. Stage

Add wine and cook, stirring frequently and scraping browned bits from bottom of skillet, until most of the liquid is evaporated, about 2 minutes. Add cherry pepper brine and cook, stirring frequently, until fragrant and slightly reduced, about 1 minute. Add bouillon and 1/2 cup water and stir to combine.

8. Stage

Return "chicken," sausages, and mushroom mixture to skillet. Add oregano, rosemary, and thyme, then baste pan juices over chicken. Bring to a simmer and add butter and lemon juice. Cook, basting chicken with pan juices occasionally, until sauce is thickened, about 5 minutes.

9. Stage

Divide vegan scarpariello among bowls. Sprinkle with sea salt. Top with parsley. Serve with lemon wedges alongside.