Chicken Scarpariello


Fingerling Potatoes 1½ pounds, halved lengthwise
Ex. Vir. Olive Oil 6 tbsp., divided
Salt & Pepper To taste
Sweet Italian Sausage 3-4 links
Chicken Thighs 6 boneless/skinless, diced
Flour 1 cup
Onions 2, chopped
Red Bell Pepper 1/2, chopped
Garlic Cloves 6, finely grated
White Wine (Dry) 3/4 cup
Chicken Stock 1 cup
Hot Cherry Peppers 1 cup, quartered w seeds/stems removed
Rosemary 3 sprigs
Parsley 5, leaves chopped
White Wine Vinegar or Vinegar from Pepper Jar 1/4 cup

Arrange oven racks on upper & lower thirds of oven & preheat to 450°.

Coat potatoes with 3 tbsp. worth of oil. Season with salt & pepper.

Place potatoes on a rimmed baking sheet (cut side down) and roast on lower oven rack until cut sides are browned, about 25 minutes, set aside.

Then heat remaining 3 tbsp. oil in a large skillet over medium-high heat. Cook sausages, turning occasionally, until browned on all sides, about 7 minutes (they won’t be fully cooked). Transfer to a plate.

Dredge the chicken in flour. Season both sides with salt and pepper.

Cook in same skillet, turning occasionally, until golden on both sides, about 8 minutes (will also be undercooked). Transfer to plate with sausage.

Chicken Scarpariello

Cook onions, bell pepper, and garlic in skillet over medium-high heat, stirring occasionally, until tender, about 10 minutes.

Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes.

Add stock, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes.

Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken for 10 minutes.

Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through, until thermometer in thickest part of thigh registers 165°, about 7 minutes.

Top Chicken Scarpariello with parsley and serve with roasted potatoes.


55 min



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