CHICKEN SCARPARIELLO WITH SAUSAGE RECIPE RECIPES

Name: Chicken Scarpariello with Sausage and Peppers
Yield: 4 servings
Ingredients: 1½ pounds fingerling potatoes, halved lengthwise; 6 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 3 links sweet Italian sausage; 6 skin-on, bone-in chicken thighs; 2 large onions, chopped; ½ large red bell pepper, chopped; 6 garlic cloves, finely grated; 1 cup dry white wine; 1 cup low-sodium chicken broth; ½ cup chopped hot, sweet pickled Peppadew peppers in brine; ¼ cup white wine vinegar; 3 sprigs rosemary; Chopped parsley (for serving)

CHICKEN SCARPARIELLO WITH SAUSAGE AND PEPPERS RECIPE | BON ...

Chicken Scarpariello with Sausage and Peppers Recipe | Bon ... image

Chicken Scarpariello is a classic Italian-American recipe with juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.

Provided by Rick Martinez

Yield 4 servings

Number Of Ingredients 14

Ingredients

1½ pounds fingerling potatoes, halved lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
3 links sweet Italian sausage
6 skin-on, bone-in chicken thighs
2 large onions, chopped
½ large red bell pepper, chopped
6 garlic cloves, finely grated
1 cup dry white wine
1 cup low-sodium chicken broth
½ cup chopped hot, sweet pickled Peppadew peppers in brine
¼ cup white wine vinegar
3 sprigs rosemary
Chopped parsley (for serving)

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.
Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.
Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.
Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.
Top with parsley and serve with roasted potatoes alongside.

CHICKEN SCARPARIELLO - COUNTRY STYLE RECIPE - ITALIAN.FOOD.COM

Chicken Scarpariello - Country Style Recipe - Italian.Food.com image

"Fuggeddaboutit!" A favorite dish of the wiseguys. Make this for dinner and, ba-da-bing, you're ready for an evening with the Sopranos. This is one of my all-time favorite Italian-American chicken recipes. Be sure to serve some crusty bread to sop up the sauce.

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
2 1/2 lbs chicken, cut into small serving pieces
1 lb Italian sausage, cut in 1-inch pieces (sweet or hot or both)
1 small red bell pepper, julienned
2 garlic cloves, minced and crushed
6 hot cherry peppers, sliced (bottled in vinegar)
1 onion, sliced
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried rosemary leaves, crushed
1 cup chicken broth (canned or fresh)
1/2 cup dry white wine (such as Pinot Grigio)
2 tablespoons all-purpose flour
1 -2 teaspoon fresh lemon juice
2 potatoes, peeled and diced small
3/4 lb fresh mushrooms, sliced

Steps:

In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken and sausage from skillet; arrange on warm serving platter.
Skim fat from mixture in skillet.
In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
Spoon sauce over chicken and sausage.

Nutrition Facts : Calories 1314.3, FatContent 88.4, SaturatedFatContent 25.3, CholesterolContent 277.3, SodiumContent 2066.4, CarbohydrateContent 40.4, FiberContent 5.4, SugarContent 9.5, ProteinContent 82.7

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