Chicken Scarpariello
This is one of those recipes you see at Italian restaurants all over NY. I love the vinegary peppers in this dish and the little bit of heat you get. The recipe is delicious with roasted potatoes and broccoli rabe, but you can also serve this with pasta. Or a hunk of Italian bread and a green salad- so many options.
Tips:
Make sure your start this dish in a skillet that can go in the oven, so you don’t have to dirty multiple pans.
You could swap out the thighs for chicken breasts if you prefer.
There is a lot of browning here, so take your time and don’t crowd the pan. You don’t want to steam the protein, instead you want to get some nice charring on them, which will enhance the flavor of the finished dish.
CHICKEN SCARPARIELLO
Serves 4 hungry adults
PREP 30 minutes
COOK 20 minutes
INGREDIENTS
3 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
3 links sweet or hot Italian sausage, cut into thirds
6 skinless, boneless chicken thighs, cut into a few pieces
1 large onion, 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
¼ cup white wine vinegar
3 sprigs rosemary
Chopped parsley (for serving)
INSTRUCTIONS
Arrange racks in upper and lower thirds of oven; preheat to 450°.
Heat 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 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.