???? How To Make Chicken Scarpariello - Recipe
Every once in a while you come across a recipe that has hotly contested origins, and a name that sorta says it’s from a certain region of the world… Chicken Scarpariello is one of those Chicken dinner recipes.
It’s not really Italian cooking; it’s vaguely an Italian recipe, but it’s whatever you want it to be.
At it’s heart it’s a braised chicken and sausage recipe with vegetables and hot peppers. You can put pretty much any veg that you want in here, any chicken parts that you like (though chicken thighs are best), any sausage - or no sausage at all.
Recipes don’t need to be wrapped up in dogma, try it, make changes, make it your own!
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Ingredients:
4-6 bone-in, skin-on chicken thighs
Coarse salt and freshly ground black pepper
1 Tbsp (15 mL) oil - we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced - 300g
2 cups (500 mL) sliced mushrooms - 250g
10 - 12 baby potatoes quartered - 300g
2 Tbsp (30 mL) fresh sage, minced
4-6 cloves garlic, smashed
8 hot pickled peppers
1/4 cup (60 mL) pickling liquid from the jar
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
Method:
Preheat oven to 350°F (180°C).
Season chicken with salt and pepper.
Heat oil in a braiser over medium-high heat.
Brown chicken skin side down; until crispy.
Flip and brown on second side.
Transfer to a large plate and set aside.
Add sausage to the same pan and cook until browned.
Transfer sausage to the same plate as the chicken.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Add chicken stock, return the sausage to pan and stir to combine.
Return chicken thighs to the pan skin side up.
Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.
Serves: 4
Total time:1 hour
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One-Pan Chicken Scarpariello: The Easy and Delicious Italian Chicken Dinner
Chicken Scarpariello is a classic Italian-American dish made with juicy chicken thighs, sweet Italian sausage, bell peppers and onions. It is often served with potatoes or pasta.
There are many versions of this chicken recipe, but this is the one we have grown to love. This chicken recipe originated in southern Italy back in the 18th century, which included leftover Sunday tomato sauce, but the Italian American version does not. We are making the Italian American version today. You and your family will absolutely enjoy this mouthwatering Italian chicken recipe.
Happy Cooking!
BrooklynBrothers recommendations on Amazon:
Ingredients: 6 to 8 Servings
• 5 – 6 lbs. of chicken thighs with skin
• 6 TBSP of olive oil
• 2 lbs. of Italian sausage
• Salt & Pepper to taste
• 3 bell peppers (red, orange & yellow)
• 1 large yellow onion
• 4 cloves of garlic
• ½ cup of white wine
• 2 TBSP of Balsamic vinegar
• 1 & ½ cups of chicken broth
• 2 sprigs of Rosemary
Directions:
1. Salt & pepper each side of thighs
2. Heat 3 TBSP of olive oil in each pan on medium-high heat
3. Cook both sides of thighs for 4 -5 minutes (skin side first)
4. Remove thighs and add the sausage (cook until lightly brown on all sides)
5. Remove sausage and then drain some of the oil from each pan
6. Add sliced bell peppers, onions and chopped garlic to each pan and cook for 4-5 minutes
7. Add ¼ cup of white wine to each pan for deglazing
8. Add 1 TBSP of Balsamic to each pan
9. Place chicken and sausage back in pans
10. Add ¾ cups of chicken stock to each pan
11. Top with a sprig of Rosemary in each pan
12. Preheat oven to 375 F and bake for 45 – 60 Minutes
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one pot CHICKEN SCARPARIELLO…your new favorite chicken dinner
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One pot chicken scarpariello is your new favorite chicken dinner. Serving this with roasted fingerling potatoes which is not part of the one pot.
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