Chicken Scarpariello: The Ultimate Chicken Scarpariello Recipe
Introduction to Chicken Scarpariello
Chicken Scarpariello is a delightful Italian dish that brings together juicy chicken thighs, savory sausage, and a medley of colorful vegetables, all simmered in a rich and tangy sauce. This dish is perfect for family gatherings or a cozy dinner at home. With its robust flavors and hearty ingredients, Chicken Scarpariello is a meal that not only satisfies the palate but also warms the heart. Let’s dive into the wonderful world of this classic dish and learn how to make it from scratch!
A Personal Story Behind My Chicken Scarpariello Journey
Growing up, I have fond memories of my grandmother making Chicken Scarpariello on special occasions. The aroma would fill the house, and we would eagerly wait for dinner to be served. It was not just a meal; it was a celebration of family and tradition. Now, I love recreating that experience in my own kitchen, sharing the joy and flavors of this dish with my family and friends. Each time I make it, I am reminded of those cherished moments spent around the dinner table.
What Makes This Chicken Scarpariello Recipe Special?
What sets this Chicken Scarpariello recipe apart is its perfect balance of flavors and textures. The combination of tender chicken thighs and spicy sausage creates a hearty base, while the addition of bell peppers and garlic adds a fresh, vibrant note. The use of dry white wine and red wine vinegar in the sauce gives it a delightful tang that elevates the dish to new heights. Moreover, the medley of ingredients makes it a versatile meal that can be enjoyed by everyone, ensuring that it remains a family favorite.
The Full Chicken Scarpariello Recipe
Ingredients
- 1/2 cup (120ml) extra virgin olive oil, divided
- 1 1/2 pounds (680g) Italian sausage
- 3 pounds (1.4kg) chicken thighs, trimmed
- 1 tablespoon (10g) Diamond Crystal Kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 pounds (908g) small potatoes, halved
- 2 large red bell peppers, sliced
- 15 cloves garlic, halved
- 3/4 cup (180ml) red wine vinegar
- 1 1/4 cups (300ml) no-sodium chicken stock
- 3 large hot cherry peppers, quartered and deseeded
- 1/2 cup minced Italian flat-leaf parsley
Instructions
- Preheat the oven to 425°F (220°C) and place the rack in the middle position. Toss the halved potatoes with 6 tablespoons of olive oil, half of the salt, and half of the pepper. Spread them on a parchment-lined baking sheet, cut side down, and roast for about 30 minutes until browned. Tip: Make sure the potatoes are in a single layer for even roasting.
- In a large oven-safe pan over medium heat, add the remaining olive oil. Sear the Italian sausage until browned but not fully cooked, around 7-10 minutes. Remove the sausages, let them cool, then slice into bite-sized pieces.
- Cook the bell pepper slices in the same pan until they start to soften. Remove and set aside with the sausage, covering with foil to keep warm.
- Pat dry the chicken thighs, season with the remaining salt and pepper, and sear them in the pan until golden and crispy on both sides. Work in batches if needed. Transfer the seared chicken to a plate and cover with foil.
- If there is excess oil in the pan, leave about 1/4 cup. Sauté the garlic until golden, then add the cherry peppers and cook for 2 minutes.
- Pour in the vinegar, increase the heat, and boil for 5-7 minutes until reduced by half. Scrape the pan to incorporate all the flavors.
- Add the chicken stock, bring to a boil, reduce by half (about 5 minutes), then turn off the heat.
- Return the bell peppers, sausage, and potatoes to the pan. Nestle the chicken pieces, skin side up. Spoon the sauce over everything, cover tightly with foil, and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until the chicken reaches 185-195°F (85-90°C) internally.
- Just after cooking, add parsley, toss, and serve hot. Enjoy!
Serving Suggestions and Variations for Chicken Scarpariello
Chicken Scarpariello can be served with a side of crusty bread, perfect for soaking up the delicious sauce. You can also pair it with a simple green salad for a light meal. For those who prefer a bit of spice, consider adding more hot cherry peppers or serve with a sprinkle of red pepper flakes. You can make this recipe your own by substituting the vegetables based on what’s in season or what you have on hand. For example, adding zucchini or carrots can enhance the flavor and nutrition.
Frequently Asked Questions About Chicken Scarpariello
Can I use chicken breasts instead of thighs?
Yes, while chicken thighs provide more flavor and juiciness, chicken breasts can be used for a leaner option. Just be sure to adjust cooking times as breasts may cook faster.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze Chicken Scarpariello?
Yes, you can freeze Chicken Scarpariello. Just make sure it’s fully cooled before transferring to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Calories per Serving: 650
- Servings: 8
Chicken Scarpariello
Equipment
- Large oven-safe pan
Ingredients
Main Ingredients
- 1 cup extra virgin olive oil divided
- 1.5 pounds Italian sausage
- 3 pounds chicken thighs trimmed
- 1 tablespoon Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 2 pounds small potatoes halved
- 2 large red bell peppers sliced
- 15 cloves garlic halved
- 0.75 cups red wine vinegar
- 1.25 cups no-sodium chicken stock
- 3 large hot cherry peppers quartered and deseeded
- 0.5 cup minced Italian flat-leaf parsley
Instructions
- Preheat the oven to 425°F (220°C) and place the rack in the middle position. Toss the halved potatoes with 6 tablespoons of olive oil, half of the salt, and half of the pepper. Spread them on a parchment-lined baking sheet, cut side down, and roast for about 30 minutes until browned. Tip: Make sure the potatoes are in a single layer for even roasting.
- In a large oven-safe pan over medium heat, add the remaining olive oil. Sear the Italian sausage until browned but not fully cooked, around 7-10 minutes. Remove the sausages, let them cool, then slice into bite-sized pieces.
- Cook the bell pepper slices in the same pan until they start to soften. Remove and set aside with the sausage, covering with foil to keep warm.
- Pat dry the chicken thighs, season with the remaining salt and pepper, and sear them in the pan until golden and crispy on both sides. Work in batches if needed. Transfer the seared chicken to a plate and cover with foil.
- If there is excess oil in the pan, leave about 1/4 cup. Sauté the garlic until golden, then add the cherry peppers and cook for 2 minutes.
- Pour in the vinegar, increase the heat, and boil for 5-7 minutes until reduced by half. Scrape the pan to incorporate all the flavors.
- Add the chicken stock, bring to a boil, reduce by half (about 5 minutes), then turn off the heat.
- Return the bell peppers, sausage, and potatoes to the pan. Nestle the chicken pieces, skin side up. Spoon the sauce over everything, cover tightly with foil, and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until the chicken reaches 185-195°F (85-90°C) internally.
- Just after cooking, add parsley, toss, and serve hot. Enjoy!