How to Make Chicken Scarpariello (Italian Sweet and Sour Chicken With Sausage)
Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet and sour sauce is one of those perfect Tuesday night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 20 minutes on the stovetop, and a half hour in the oven.
WHY THIS RECIPE WORKS:
- A flavor-packed, sweet and sour, hearty weeknight chicken and sausage dinner.
- Intensely browning chicken thighs produces flavor for the whole dish.
- Chicken thighs stay nice and tender while their skin crisps.
- The liquid from a jar of pickled cherry peppers provides a vinegary - base for the pan sauce.
SPECIAL EQUIPMENT:
straight-sided sauté pan or Dutch oven
INGREDIENTS:
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15kg)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons sugar
DIRECTIONS:
1. Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
2. Return the skillet to heat without draining it and add the sausage. Cook until well-browned on the first side, about 1 1/2 minutes, reducing the heat if it starts smoking. Flip the sausage and cook on the second side until browned, about 1 1/2 minutes longer. Remove the pan from heat, transfer the sausage to a cutting board, and cut each one into 3 to 4 slices.
3. Return pan to heat and add onion and pepper and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
4. Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from the bottom of the pan with a wooden spoon. Add wine and let liquid reduce by half, about 2 minutes. Add chicken stock and stir to combine. Return sausage to pan, toss to combine, then nestle chicken pieces skin-side-up in the pan, nestling them down into the sauce, vegetable, and sausage.
5. Transfer to the oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables and sausage around chicken pieces.
How to Make Nanny's Chicken Scarpariello
This is Nanny's recipe for delicious homemade Chicken Scarpariello. Enjoy! - Hedy
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Recipe:
How to Make Chicken Scarpariello with Sausage and Potatoes
Ingredients:
1/4 cup vegetable oil (more if needed)
1 lb. sausage cooked and cut
into bite-size pieces
2 to 2 1/2 lbs. chicken, cubed
2-3 potatoes depending on size
Flour for dredging, about a cup
4 cloves of minced garlic
1/2 cup chicken broth (use one cup if not using wine)
1/2 cup dry white wine (optional)
1 medium jar halved Vinegar sweet bell peppers
1/2 cup vinegar from Vinegar Sweet Bell Peppers
Heat oil in a large deep sauté pan over medium high heat. Sauté sausage for about 8-10 minutes until lightly browned on each side. Remove sausage. Cool a few minutes then slice into bite size pieces and set aside.
Pat chicken dry, dredge in flour, and sauté chicken until browned on each side. If more oil is needed, add to pan. The chicken does not have to be thoroughly cooked as it will cook longer when you add other ingredients. Remove from pan.
Sauté garlic until lightly browning on edges. Return sausage and chicken to pan. Add wine (optional) and chicken stock to chicken and sausage. Stir in vinegar peppers, vinegar and salt and pepper. Lower heat and let it simmer for 10 minutes or until flavors have all combined and sauce has reduced.
Add sliced boiled potatoes. Mix thoroughly for a couple of minutes until potatoes are fully incorporated. Remove from heat and serve.
Serves 4-5 people.
Doubled:
1/2 cup vegetable oil (more if needed)
2 lbs. sausage cooked and cut into bite-size pieces
4-5 lbs. chicken, cubed
4-6 potatoes depending on size
Flour for dredging, about a cup
8 cloves of minced garlic
1 cup chicken broth (use two cups if not using wine)
1 cup dry white wine (optional)
1 large jar of halved Vinegar sweet bell peppers
1 cup vinegar from Vinegar Sweet Bell Peppers
Serves 8-10 people
Music Credit:
VOLARE Cover Performance By RichardBe Originally Recorded By Dean Martin.mp4. Channel - RichardBe Sings
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Chicken Scarpariello farm style with Italian sausage and peppers
An Italian American chicken dish with Italian sausage. Cooked farmstyle with the bone for maximum flavour using only one pot. Simple to make and the results of flavours will amaze you. A great winter comfort food dish. Serve it with potatoes.
Get full recipe here
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