Chicken Scarpariello
Chicken Scarpariello is a beloved family-style dish that combines crispy chicken, potatoes, Italian sausage, and peppers in a vinegar-based sauce.
Equipment
- Oven
- large oven-safe pan
- parchment paper
Ingredients
Pasta
- ½ cup extra virgin olive oil divided
- 1 ½ pounds Italian sausage
- 3 pounds chicken thighs trimmed of overhanging fat
- 1 tablespoon Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 2 pounds small potatoes cut in half
- 2 large red bell peppers sliced into ¼' strips
- 15 cloves garlic halved
- 1 ¼ cups dry white wine
- ¾ cup red wine vinegar
- 1 ¼ cups no-sodium chicken stock
- 3 large hot cherry peppers or to taste, quartered and seeds removed
- ½ cup minced Italian flat-leaf parsley
Instructions
Cooking Instructions
- Preheat oven to 425°F 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 baking sheet cut side down. Roast the potatoes for 30 minutes or until nicely browned on the bottom sides.
- Heat a large 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 ¼ cup in the pan. Add the garlic cloves and sauté 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 185-195°F.
- Right when the chicken has finished cooking, add the parsley and toss to coat. Serve immediately. Enjoy!
Notes
Chicken thighs are juicier and more forgiving to cook with. They are recommended for this dish. If the sauce is a little thin at the end, strain it and cook in a pan to further reduce and concentrate. This is not often required. Dry white wines such as Pinot Grigio, and Sauvignon Blanc both work well for the wine component of this recipe. Leftovers can be saved for up to 3 days in the fridge and can be reheated covered with foil in the oven at 325°F until warmed through.
Nutrition
Serving: 1servingCalories: 776kcalProtein: 68.3gFat: 43.3gSaturated Fat: 12.2gCholesterol: 223mgSodium: 912mgPotassium: 1224mgFiber: 3.2gSugar: 3.1gCalcium: 61mgIron: 4mg
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