Chicken Scarpariello with Sausage, Potatoes, and Cherry Peppers
Chicken Scarpariello is an amazing Italian-American chicken dish. It has seared chicken (thighs are great for this recipe), roasted potatoes, Italian sausage, and vinegar peppers all in flavorful vinegar, white wine, and chicken stock sauce. The sauce is super tangy, sticky, and most importantly super delicious! I hope you enjoy this Italian chicken, potatoes, and sausage with vinegar recipe!
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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.
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one pot CHICKEN SCARPARIELLO…your new favorite chicken dinner
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One pot chicken scarpariello is your new favorite chicken dinner. Serving this with roasted fingerling potatoes which is not part of the one pot.
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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.
Chicken scarpariello with sausage and potatoes: Get the recipe!
Elaina Scotto, co-owner of the restaurant Fresco by Scotto in New York City, stops by the TODAY kitchen to share her recipe for a hearty one-pot dinner of chicken scarpariello with sausage and potatoes.
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Chicken Scarpariello
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