Literally decades ago I wrote a post about a recipe similar to this back in GRS days and then couldn't find it when epicurious cut us off. However our dear charlie found Arlene's version which was very similar to the NYC diner version I had. What I can't figure out is how--for the Love of All That Is Italian--anyone could write up a recipe that includes 1.5 lbs boneless chicken, 1 lb onions, 1 lb linguine plus a bunch of other ingredients...and then say it feeds 2-4 people??? Who are these 2-4 people? Because they must be the size of Rhode Island. When I made it, it filled one of those big flat Italian pasta bowl...and they're....what? 13-14" in diameter?
Anyway, I'm going to link Arlene's recipe and put my updates here.
CHICKEN SCAMPI (from some NYC diner recipe book back in 1988)
3 lbs. bone-in chicken or 1 1/2 lbs. without bone (I used bone-in)
1 TBL. kosher salt
1 c. olive oil (Not a mistake)
1 lb. onions, chopped
6 cloves garlic, minced
2 TBL fresh oregano
2 TBL fresh basil
1/4 tsp. red pepper
3/4 c. fresh Italian parsley, chopped
1/2 C Italian bread crumbs (I used canned back then, but charlie recommends making fresh crumbs)
1/2 C freshly grated Parmesan cheese
1 lb. linguine or thin spaghetti. Whatever rocks your gondola.
Wash chicken, cut into 12 pieces, dry and sprinkle with the 1 tablespoon salt. In heavy saucepan saute onions in 1/4 - 1/3 C oil until very soft and translucent but not brown. Add garlic and saute another 1-2 minutes. Do not let burn. Remove onions & garlic to small bowl, but leave any oil in the pan. Add chicken to same skillet.
Add remaining oil, oregano, basil, pepper, salt and 1/2 cup of the parsley. Cover and simmer 25 minutes. Add onion and garlic; stir and simmer 15 minutes. Stir bread crumbs into sauce. Cook linguine. Serve chicken and sauce over linguine. Garnish with remaining parsley and Parmesan.
Makes one BIG bowl of spaghetti. Have served 6 easily with leftovers.
This is not a red sauce. It is not a white sauce. It's a strange "breadcrumbs coated with herbaceous oil and chicken juices" sauce that coats the pasta and clings to the chicken pieces. It's very different for me, but a really nice change if the chicken is good (I use Greenwise) and fresh herbs are plentiful. I've never made it with fresh pasta or fresh bread crumbs, but imagine one or both of those would be an improvement.
https://finerkitchens.com/swap/forum1/112108_Could_it_be_something_like_thisREC_Arlenes_Chicken_Scampi
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Scampi.jpg
Anyway, I'm going to link Arlene's recipe and put my updates here.
CHICKEN SCAMPI (from some NYC diner recipe book back in 1988)
3 lbs. bone-in chicken or 1 1/2 lbs. without bone (I used bone-in)
1 TBL. kosher salt
1 c. olive oil (Not a mistake)
1 lb. onions, chopped
6 cloves garlic, minced
2 TBL fresh oregano
2 TBL fresh basil
1/4 tsp. red pepper
3/4 c. fresh Italian parsley, chopped
1/2 C Italian bread crumbs (I used canned back then, but charlie recommends making fresh crumbs)
1/2 C freshly grated Parmesan cheese
1 lb. linguine or thin spaghetti. Whatever rocks your gondola.
Wash chicken, cut into 12 pieces, dry and sprinkle with the 1 tablespoon salt. In heavy saucepan saute onions in 1/4 - 1/3 C oil until very soft and translucent but not brown. Add garlic and saute another 1-2 minutes. Do not let burn. Remove onions & garlic to small bowl, but leave any oil in the pan. Add chicken to same skillet.
Add remaining oil, oregano, basil, pepper, salt and 1/2 cup of the parsley. Cover and simmer 25 minutes. Add onion and garlic; stir and simmer 15 minutes. Stir bread crumbs into sauce. Cook linguine. Serve chicken and sauce over linguine. Garnish with remaining parsley and Parmesan.
Makes one BIG bowl of spaghetti. Have served 6 easily with leftovers.
This is not a red sauce. It is not a white sauce. It's a strange "breadcrumbs coated with herbaceous oil and chicken juices" sauce that coats the pasta and clings to the chicken pieces. It's very different for me, but a really nice change if the chicken is good (I use Greenwise) and fresh herbs are plentiful. I've never made it with fresh pasta or fresh bread crumbs, but imagine one or both of those would be an improvement.
https://finerkitchens.com/swap/forum1/112108_Could_it_be_something_like_thisREC_Arlenes_Chicken_Scampi
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Scampi.jpg
