Chicken Scarpariello is a beloved Italian-American dish that is easy to make and perfect for any night of the week. This recipe starts with browning sweet Italian sausage and chicken thighs, then sautéing red bell peppers, onions, and garlic. Italian herbs, white wine, and chicken stock are added next, and for the pickled peppers, Peppadews are used. The result is a juicy, tender chicken and sausage dish that is bathed in a slightly sweet, slightly sour sauce.
The dish is traditionally served with polenta or roasted potatoes, and it is a great way to use up leftover chicken. It can also be made ahead of time and reheated when you’re ready to eat.
Here is the recipe for Chicken Scarpariello:
Ingredients:
* 1 pound sweet Italian sausage
* 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1/2 cup chopped red bell pepper
* 1/4 cup chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 cup white wine
* 1 cup chicken stock
* 1/2 cup pickled Peppadews, chopped
* 1 tablespoon red wine vinegar
* Fresh parsley, for garnish
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, brown the sausage on all sides. Remove from the skillet and slice into half-inch pieces.
3. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until golden brown on all sides.
4. Add the onion, bell pepper, and garlic to the skillet and cook until softened. Stir in the oregano and basil.
5. Add the white wine to the skillet and cook until the liquid is almost completely evaporated.
6. Add the chicken stock, Peppadews, and pickling liquid. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Nest the chicken and sausage in the vegetable mixture. Transfer the skillet to the oven and roast for 20 minutes, or until the chicken is cooked through.
8. Transfer the chicken and sausage to a serving platter and stir the vinegar into the sauce. Taste and season with more salt, pepper, or vinegar as desired.
9. Ladle the sauce over the chicken and sausage and garnish with parsley. Serve with polenta or roasted potatoes.
