Home & Family - Frank Pellegrino's Grilled Chicken Scarpariello Recipe
From the world-famous Rao's Bar & Grill, chef Frank Pellegrino Jr. shares his recipe for Grilled Chicken Scarpariello. Sometimes called shoemaker style chicken, the dish is a combination of readily available ingredients into a wonderfully flavorful dish!
Chicken Scarpariello
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Rick Makes Chicken Scarpariello | From the Test Kitchen | Bon Appétit
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chicken scarpariello. Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
Check out the recipe here:
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Perfect Chicken Scarpariello!
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Cuisinel Cast Iron Pans:
Chicken Scarpariello
Ingredients:
6 Bone-in Chicken Thighs
4-6 Italian Sausage Links (Sweet or Hot)
1 Med Onion (sliced)
4 Shallots (halved)
1 Large Red Bell Pepper (sliced)
4-6 Garlic Cloves (minced)
1 Tbsp Flour
1/2 Cup White Wine
1.5 Cups Chicken Stock
1 Rosemary Sprig
1 Thyme Sprig
1/3 Cup ~ Sliced Pickled Cherry Peppers (hot or mild to taste)
2 Tbsp Of Pickled Pepper Brine (to taste)
1 Tbsp Vinegar (to taste)
Fresh Chopped Parsley
Olive oil
Salt and Pepper
*serve with roasted potatoes or rice
Instructions:
Season the chicken thighs with salt and pepper on both sides.
In a oven safe cast iron pan on medium/high heat, add some oil and sear the chicken thighs skin side down for 7–10 minutes or until the skin is nice and crispy. Flip the chicken and sear on the other side for about 3 minutes. Remove from the pan and set aside. Next, sear the sausages on both sides then remove from the pan and set aside.
In the same pan, reduce the heat to medium, add the onions and shallots. Caramelize the onions slightly then add the red bell peppers. Sauté for 3-5 minutes then add the garlic and sauté till fragrant for 1 minute. Sprinkle in the flour, give it a stir, and deglaze with the wine. Reduce the wine for a few minutes then add the chicken stock, thyme, rosemary, hot cherry peppers, and some of the pepper brine. Bring to a simmer and season with salt and pepper. Add the vinegar and give the sauce a taste then adjust the seasoning to your liking.
Next add the sausage and chicken back to the pan making sure to keep the chicken skin above the liquid so it stays crispy. Place in the oven set to 350 degrees Fahrenheit for 30-40 minutes or until the chicken and sausage are cooked to 165 degrees internally. Sprinkle with freshly chopped parsley.
Serve with roasted potatoes or rice on the bottom of the plate followed by some of your delicious chicken scarpariello.
Enjoy!
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How to Make Chicken Scarpariello (Italian Sweet and Sour Chicken With Sausage)
Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet and sour sauce is one of those perfect Tuesday night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 20 minutes on the stovetop, and a half hour in the oven.
WHY THIS RECIPE WORKS:
- A flavor-packed, sweet and sour, hearty weeknight chicken and sausage dinner.
- Intensely browning chicken thighs produces flavor for the whole dish.
- Chicken thighs stay nice and tender while their skin crisps.
- The liquid from a jar of pickled cherry peppers provides a vinegary - base for the pan sauce.
SPECIAL EQUIPMENT:
straight-sided sauté pan or Dutch oven
INGREDIENTS:
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15kg)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons sugar
DIRECTIONS:
1. Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
2. Return the skillet to heat without draining it and add the sausage. Cook until well-browned on the first side, about 1 1/2 minutes, reducing the heat if it starts smoking. Flip the sausage and cook on the second side until browned, about 1 1/2 minutes longer. Remove the pan from heat, transfer the sausage to a cutting board, and cut each one into 3 to 4 slices.
3. Return pan to heat and add onion and pepper and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
4. Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from the bottom of the pan with a wooden spoon. Add wine and let liquid reduce by half, about 2 minutes. Add chicken stock and stir to combine. Return sausage to pan, toss to combine, then nestle chicken pieces skin-side-up in the pan, nestling them down into the sauce, vegetable, and sausage.
5. Transfer to the oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables and sausage around chicken pieces.
Gino's Chicken Scarpariello | Recipe Binge
This Chicken Scarpariello Recipe is absolutely mouthwatering, and will have you coming back for seconds, maybe even thirds! The meaty flavors of the chicken and sausage complemented by the acidity of the peppers, texture of the potatoes, and freshness of the bell peppers, onions and parsley make it such a fantastic, balanced dish by itself or with a side of your favorite pasta.
Full recipe:
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