Chicken Scarpariello
Chicken Scarpariello is a beloved family-style dish that combines crispy chicken and potatoes, Italian sausage, and peppers in a vinegar based sauce and finished with fresh parsley.
Servings: 8
Ingredients
- 1/2 cup (120g) 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) Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 2 pounds (908g) small potatoes cut in half
- 2 large red bell peppers sliced into 1/4" strips
- 15 cloves garlic halved
- 1 1/4 cups (300g) dry white wine
- 3/4 cup (180g) red wine vinegar
- 1 1/4 cups (300g) no-sodium chicken stock
- 5 large cherry peppers quartered and seeds removed
- 1/2 cup minced Italian flat-leaf parsley
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 juicier and are far more forgiving to cook with. They are recommended for this dish.
- If you don't own a 14-inch pan, the dish can be baked in a large baking pan.
- 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 325f until warmed through.
Nutrition
Calories: 776kcal | Protein: 68.3g | Fat: 43.3g | Saturated Fat: 12.2g | Cholesterol: 223mg | Sodium: 912mg | Potassium: 1224mg | Fiber: 3.2g | Sugar: 3.1g | Calcium: 61mg | Iron: 4mg
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