Chicken Scarpariello
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
776 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Scarpariello
Description
This Chicken Scarpariello recipe combines seared chicken thighs, partially cooked Italian sausage, and bell peppers with a sauce brightened by white wine and red wine vinegar. The inclusion of hot cherry peppers adds a subtle heat that contrasts the richness of the meat. Potatoes roasted until golden and tender provide a starchy complement and add texture contrast.
The cooking method uses a combination of oven roasting and stovetop searing to develop a caramelized exterior on the proteins and vegetables. The sauce is made by simmering the ingredients with chicken stock and finishing with fresh parsley to bring freshness to the dish. The process yields juicy chicken with a slightly crisped skin alongside tender sausage and soft, flavorful potatoes.
This dish pairs well with crusty bread to soak up the sauce, suitable for a filling dinner. Leftovers keep well refrigerated and reheat best covered in the oven to maintain texture.
Using chicken thighs helps retain moisture during cooking, and a dry white wine like Pinot Grigio is recommended for the sauce. The sauce can be thickened by reducing in a pan if it appears thin at the end.
Ingredients
- 1/2 cup (120ml) extra virgin olive oil divided
- 1 1/2 pounds (680g) Italian sausage
- 3 pounds (1.4kg) chicken thighs trimmed of overhanging fat
- 1 tablespoon (10g) kosher salt divided, Diamond Crystal brand
- 1 teaspoon black pepper divided
- 2 pounds (908g) potato cut in half, small
- 2 large bell pepper sliced into 1/4" strips, red
- 15 cloves garlic halved
- 1 1/4 cups (300ml) white wine dry
- 3/4 cup (180ml) red wine vinegar
- 1 1/4 cups (300ml) chicken stock no sodium
- 3 large hot cherry pepper or to taste, quartered and seeds removed
- 1/2 cup flat-leaf parsley Italian, minced
Instructions
- Preheat oven to 425f and set the rack to the middle level. Toss the potatoes with 6 tablespoons of olive oil and season with half of the salt and pepper. Spread the potatoes out onto a parchment paper lined backing sheet cut side down. Roast the potatoes for 30 minutes or until nicely browned on the bottom sides.
- Heat a large (14-inch works well) oven-safe pan to medium heat with the remaining olive oil. Add the sausage links and sear until brown but not cooked all the way through (about 7-10 minutes total). Remove the sausage links and set aside. When the links are cool enough to handle, slice into bite-sized pieces.
- Add the bell pepper slices and cook for a few minutes or until they begin to soften. Remove the peppers to the same plate with the sausage and set aside and tent with foil to keep warm.
- Dry the chicken pieces very well with paper towels and season with the remaining salt and pepper on all sides. Using the same pan, sear the chicken pieces skin side down until golden and crisp then flip and cook for another 3-4 minutes. If required use a bit more olive oil for searing. Work in batches to not overcrowd the pan. Place the seared chicken pieces on a plate and tent with foil to keep warm.
- If there is too much oil and fat in the pan, pour it out, leaving a 1/4 cup in the pan. Add the garlic cloves and saute until golden, then add in the cherry peppers and cook for 2 minutes.
- Add the white wine and vinegar and turn the heat to high. Boil for 5-7 minutes or until the liquid reduces by half. Make sure to scrape the pan with a wooden spoon to dislodge all of the flavor bits.
- Next, add in the chicken stock and bring to a boil once more and again reduce by half (about 5 minutes) then turn off the heat.
- Add the bell peppers, sausage, and potatoes. Toss to coat. Nestle the chicken pieces into the pan with the skin side facing up. Spoon the sauce on top of everything then cover the pan tightly with foil. Bake for 20 minutes then remove the foil and continue to bake for another 15-20 minutes or until the chicken reaches an internal temperature of at least 185-195f.
- RIght when the chicken has finished cooking, add the parsley and toss to coat. Serve immediately. Enjoy!
Notes
- Chicken thighs are preferred for juiciness and ease of cooking.
- If you lack a large oven-safe pan, use a baking pan to finish the dish.
- Reduce and strain the sauce if it remains thin after cooking to concentrate flavors.
- Dry white wines such as Pinot Grigio or Sauvignon Blanc work well in the sauce.
- Store leftovers in the fridge for up to 3 days; reheat covered in the oven at 325°F until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Protein | 68.3g | 137% |
| Fat | 43.3g | 67% |
| Saturated Fat | 12.2g | 61% |
| Cholesterol | 223mg | 74% |
| Sodium | 912mg | 38% |
| Potassium | 1224mg | 26% |
| Fiber | 3.2g | 13% |
| Sugar | 3.1g | 6% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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