Chicken scar-par-ri-ello…bet you never heard of this one before. Think sausage and peppers marries chicken cacciatore and they have a menage a trois with hot peppers. This dish is jam-packed with flavor from the get-go, but truth-be-told it tastes even better the next day.
Serves: 6
Prep time: ~10mins
Cook time: ~40mins
Get yourself:
- .25C Extra virgin olive oil
- .5C Vegetable oil
- 6 Italian sausage (mixed hot and sweet), keep in casing and cut each link into quarters
- 4lbs Mixed chicken pieces (I used a fryer pack with legs, thighs, and wings)
- .5 12oz Jar sliced sweet peppers (reserve juice)
- 1 12oz Jar sliced hot cherry peppers
- 1.5lbs Baby Yukon Gold potatoes, cooked and sliced
- 3 Bell peppers, seeded and cut into strips
- 2 Medium sweet onions, cut in half through root end and sliced into strips
- 2 Cloves minced fresh garlic
- 1C Chicken broth
- 1/2C Dry sherry or white wine
- 1/2C vinegar from jar of sweet peppers
- 1T Dried oregano leaves
- 1t Garlic powder
- S&Cracked pepper to taste
Heat up the oil in a large heavy bottomed skillet
Grab your sausages
When the oil in the skillet is nice and hot…
Saute the sausage until browned on both sides, ~5-7mins
When done, remove with tongs to a plate lined with paper towels
In the same skillet, add the chicken and brown on both sides
When chicken is done remove with tongs to a paper towel lined plate, set aside
While the chicken browns start on the veggies
Slice up the bells into strips, about 1/4″ thick
Slice onions in half through the root end and cut each half into strips
Cook and slice up your potatoes
Check this out to see how to make potatoes real quick in the mic:
Cook peppers, onions, and garlic over medium-high until soft and beginning to brown
Once peppers and onions are done you can add in the sausage and chicken…
and…
The sweet peppers, hot peppers, potatoes, oregano, chicken stock, wine, garlic powder, reserved vinegar, and s&p
Stir it all up
Bring to a boil for ~5mins
Reduce heat to simmer and cook ~25 minutes
Taste and adjust for seasoning
Serve as is with some crusty artisan bread, over rice, or throw into some Italian bread for a badass sandwich
Don’t get me wrong it’s good, but just wait until the next day and you’ll see what I’m talking about
I don’t think I ever met anyone else who had ever heard of Chicken Scarpariello…although my version doesn’t include onions or peppers, it does include the wonderful sausage and potatoes, along with a lemon rosemary sauce.