chicken scarpariello recipe

Chicken Scarpariello takes you on an Italian getaway without leaving your kitchen in this oven-baked, simmering dish of white wine, rosemary, and chicken!

Chicken Scarpariello

fingerling potatoes (halved lengthwise)

olive oil

salt

black pepper

chicken thighs (bone-in and skin on)

sweet Italian sausage (casing removed)

onion

red bell pepper

garlic (minced)

white wine

chicken broth

peppadew peppers in brine (drained and chopped)

white wine vinegar

rosemary

parsley (chopped)

Make the Potatoes; Adjust 2 oven racks to the upper and lower thirds position and preheat it to 450 degrees. On a rimmed baking sheet, toss the cut potatoes with 2-3 tablespoons of olive oil then generously season them with salt and pepper. Arrange potatoes cut side down on the baking sheet. Roast in the preheated oven, on the lower rack, until browned and tender, about 20-30 minutes.

Meanwhile, make the chicken; Pat chicken pieces dry with paper towels. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. When it begins to shimmer, add the chicken, skin side down and cook without moving until well browned about 3-5 minutes. Turn the chicken over and brown on the other side, adjusting the heat as needed, about 3 minutes. Remove chicken to a plate and set aside. Leave the oil in the skillet.

Add sausage to skillet and cook over medium heat, breaking it up into 1/2 inch pieces, until its browned, about 3 minutes. Remove sausage to a paper towel-lined plate and set aside. Remove skillet from heat and pour off all but 2 tablespoons of fat.

Return the skillet to medium heat and add the onions, red bell pepper, and garlic and cook, stirring occasionally, scraping up any brown bits on the bottom of the pan, until the vegetables are soft, 10-12 minutes. Add the wine and continue to cook, stirring&nbsp;occasionally, until most of the wine has evaporated about 8 minutes. Add broth, Peppadews, vinegar,&nbsp;and rosemary and bring to a boil. Reduce heat and vigorously simmer until slightly reduced about 5 minutes.

Add chicken back to the skillet, along with any accumulated juices, and nestle pieces into onion mixture. Place uncovered in preheated oven for 10 minutes. Add sausage to pan, pushing them down into onion mixture and continue to roast until chicken is cooked through, about 5-10 minutes and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees.

Chicken Scarpariello is an Italian American dish made with chicken and sausage and peppers. This is a winner!

chicken breasts

T flour

T butter plus 1 T butter

garlic

c sliced mushrooms

yellow pepper

sausages

T sliced pepperoncini or chopped pepperoncinis ,drained

capers

c white wine

chicken stock

tomato paste

oregano

red pepper flakes

Heat  1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.

Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour.

Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.

Add peppers and mushrooms and cook a few minutes. Remove from skillet.

Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minutes and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.

Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over pasta for  a perfect dinner. Add a salad and garlic bread, if you&#8217;d like.

I can almost smell this dish cooking-- I bet the aroma wafted through the house. Looks great!

I never heard of this dish either but it looks so good and gives the chicken so much flavor. Pinned!

I made this years ago, but you've made me want to add it to the menu again ASAP! Your version is a winner!

Writing from outside the States methinks there are a number of dishes prepared there of which many of us have never heard :) !  'Scarpariello' sounds so operatically dramatic:  although I  have not thought of melding chicken and sausage thus in the one dish - interesting and a 'must-try'!  Would use chicken thighs and meant to add couscous until I saw Chgo John's comment from way back about using polenta . . and that it will be !!  And reading John's comment made me look at the date and realize this has indeed been a firm favourite for quite a few years . . .

I've made this recipe several times and we love it.  The last time I threw some homemade meatballs in to the skillet before I put it in the oven.  Loved the meatball add on so much I will be doing it again.

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Chicken Scarpariello

Chicken Scarpariello

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