why make this recipe
Chicken Scarpariello is a delightful dish that showcases the flavors of Italian cuisine. This recipe combines chicken thighs, sausage, and fresh vegetables in a savory sauce that’s perfect for any occasion. It’s a crowd-pleaser and offers a warm, hearty meal that feels both comforting and festive. The balance of flavors makes it a must-try for anyone looking to impress family or friends.
how to make Chicken Scarpariello
Ingredients :
- 1/2 cup extra virgin olive oil, divided
- 1 1/2 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 1/4″ strips
- 15 cloves garlic, halved
- 1 1/4 cups dry white wine
- 3/4 cup red wine vinegar
- 1 1/4 cups no-sodium chicken stock
- 3 large hot cherry peppers, quartered and seeds removed
- 1/2 cup minced Italian flat-leaf parsley
Directions :
- Preheat the oven to 425°F.
- Toss the potatoes with 6 tablespoons of olive oil and season them with half of the salt and pepper. Roast the potatoes cut side down for 30 minutes.
- In a large oven-safe pan, sear the sausage until it is browned, then set it aside.
- Sauté the bell peppers in the same pan until they soften, then remove and set aside.
- Sear the chicken thighs in the pan until they are golden brown, then take them out and set aside.
- Add the garlic to the same pan, sautéing until it turns golden.
- Pour in the white wine and vinegar, then boil until it reduces by half. Add the chicken stock and reduce again.
- Return the bell peppers and sausage to the pan, then add the roasted potatoes. Nestle the chicken with the skin side up in the pan.
- Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the chicken reaches an internal temperature of 185-195°F.
- Toss with minced parsley before serving.
how to serve Chicken Scarpariello
Serve Chicken Scarpariello hot from the oven. You can plate the chicken, sausage, and vegetables together alongside the roasted potatoes. It’s great with crusty bread to soak up the delicious sauce, and a simple green salad makes a nice addition to the meal.
how to store Chicken Scarpariello
To store leftovers, let the dish cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to three days. For longer storage, you can freeze it in a suitable container for up to three months. Be sure to thaw it in the refrigerator before reheating.
tips to make Chicken Scarpariello
- For extra flavor, consider marinating the chicken thighs in olive oil, garlic, and herbs a few hours before cooking.
- Cut the potatoes into equal sizes to ensure they cook evenly.
- You can adjust the spice level by using milder or hotter cherry peppers according to your preference.
variation
Feel free to add other vegetables like zucchini or carrots to the dish for added nutrition and variety. You can also substitute chicken thighs with chicken breasts if you prefer, but they may require less cooking time.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster. Keep an eye on the internal temperature.
2. What can I serve with Chicken Scarpariello?
It goes well with crusty bread, a green salad, or over a bed of rice or pasta to soak up the sauce.
3. Can I make this recipe ahead of time?
Yes, this dish can be prepared a day in advance. Just reheat it gently in the oven before serving.
Chicken Scarpariello
Ingredients
Method
- Preheat the oven to 425°F.
- Toss the potatoes with 6 tablespoons of olive oil and season them with half of the salt and pepper. Roast the potatoes cut side down for 30 minutes.
- In a large oven-safe pan, sear the sausage until it is browned, then set it aside.
- Sauté the bell peppers in the same pan until they soften, then remove and set aside.
- Sear the chicken thighs in the pan until they are golden brown, then take them out and set aside.
- Add the garlic to the same pan, sautéing until it turns golden.
- Pour in the white wine and vinegar, then boil until it reduces by half. Add the chicken stock and reduce again.
- Return the bell peppers and sausage to the pan, then add the roasted potatoes. Nestle the chicken with the skin side up in the pan.
- Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the chicken reaches an internal temperature of 185-195°F.
- Toss with minced parsley before serving.