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Chicken Scarpariello with Sausage and Peppadew Peppers

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Credit: Olivia Mack McCool

Just the name Chicken Scarpariello immediately brings me back to my Italian upbringing. My dad used to make this dish all the time for us. He cooked the potatoes right in with the chicken. While his way is delicious because they absorb a lot of flavor, they don’t have that crispy factor that I love. The roasted potatoes in my version cook right alongside the chicken. When you spoon the chicken and it’s juices on top, the potatoes get all that flavor while keeping their satisfying crunch. Knockout side dish, no time wasted.

If you’re not familiar with Peppadew peppers , they’re simply small red peppers that are pickled in a brine of vinegar, salt and sugar. You can buy the sweet or hot variety — both are great in this recipe, adding a really wonderful briny and bright element to this dish. You can find them in a jar or in the olive bar section of your grocery store.

The best kind of pan for chicken scarpariello is a brasier . It’s like a cross between a Dutch oven and a skillet. It’s heavy like a Dutch oven, but its low, skillet-like sides prevent too much moisture (which could ruin that crispy skin on your chicken thighs) from accumulating. If you don’t one, any ovenproof wide pan with high enough sides to hold the sauce will do.

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What Is Chicken Scarpariello?

Chicken Scarpariello is a classic Italian-American recipe that features braised chicken with pickled peppers and rosemary. Some recipes use Italian sausage, others don’t, but the added flavor really makes the dish special. White wine, garlic, onions and chicken stock are also classic ingredients that give this dish it’s signature savoriness.

What Type of Chicken Is Best for Chicken Scarpariello?

Skin-on, bone-in breasts or thighs works well here. You can also choose to go with a whole chicken broken down into pieces. Go with whatever your family likes best.

What Goes Well with Chicken Scarpariello?

Starches like potatoes or pasta go really well with Chicken Scarpariello because they soak up all the delicious pan sauce. Potatoes are the traditional choice with this dish. Here they’re roasted separately. They’re a great vehicle to soak up the sauce and they’re super crispy.

Credit: Olivia Mack McCool

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Chicken Scarpariello Recipe

Yield Serves 4

Prep time 10 minutes

Cook time 50 minutes to 55 minutes

• egg-free
• dairy-free
• high-fiber
• fish-free
• peanut-free
• soy-free
• tree-nut-free
• shellfish-free

Per serving, based on 4 servings. (% daily value)

• Calories 822
• Fat 56.6 g (87.1%)
• Saturated 15.9 g (79.3%)
• Carbs 47.1 g (15.7%)
• Fiber 7.1 g (28.3%)
• Sugars 6.6 g
• Protein 22.8 g (45.7%)
• Sodium 1329.2 mg (55.4%)

Ingredients

• 1 1/2 pounds

  baby yukon gold potatoes

• 6 tablespoons

  extra-virgin olive oil, divided

• Kosher salt

• Freshly ground pepper

• 4-6 (2 1/2 pounds) skin-on, bone-in chicken thighs

• 1 tablespoon

  all-purpose flour

• 4 links

  sweet or hot Italian sausage

• 1

  medium yellow onion (12 to 14 ounces)

• 3 cloves

  garlic

• 2 to 3 sprigs of rosemary

• 1 cup

  dry white wine

• 1 cup

  low-sodium chicken broth

• 1 cup

  Peppadew peppers (or other pickled peppers)

• 1/4 cup

  loosely packed fresh parsley leaves

• 1/2

  lemon

Instructions

1. Arrange two oven racks equal distance from each other and heat oven to 400°F.

2. Bring a medium pot of water to a boil. Season generously with salt. Boil the potatoes for until they are just fork tender, 8 to 12 minutes. Drain the potatoes and set aside until cool enough to handle. Cut all the potatoes in half, leaving any tiny ones whole. Drizzle 2 tablespoons the olive oil evenly on the bottom of a rimmed baking sheet. Place the potatoes cut-side down on baking sheet and roast until golden-brown, about 15 minutes.

3. Meanwhile, thinly slice 1 medium yellow onion and finely chop 3 cloves garlic.

4. Season the chicken with salt and pepper and dust with 1 tablespoon all-purpose flour. Heat the remaining 4 tablespoons olive oil in a braiser pan or a large, deep ovenproof skillet over medium-high heat. When the oil is hot, add the chicken, skin-side down, in a single layer. Cook until the chicken is browned but not cooked through, 8 to 10 minutes per side. Transfer to a plate.

5. Reduce the heat to medium and add 4 links sweet or hot Italian sausage to the pan. Cookuntil browned all around but not cooked through, about 8 minutes. Transfer to the plate with the chicken.

6. Add the chopped onion, finely chopped garlic and 2 to 3 sprigs rosemary to the pan and season with a pinch of salt. Cook, stirring occasionally, until soft, about 3 minutes. Increase the heat to medium-high and add 1 cup dry white wine, 1 cup low-sodium chicken broth and 1 cup Peppadew peppers, and cook for another 3 minutes, scraping the bottom with a wooden spoon to release any bits on the pan.

7. Nestle the chicken into the pan with the onion mixture, skin-side up. Transfer to the oven and roast for 10 minutes.

8. Cut the sausages into 2 to 3 pieces on the bias and nestle into the pan alongside the chicken. Return the pan to the oven and roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 5 to 10 minutes.

9. While the chicken is cooking, finely chop 1/4 cup fresh parsley leaves.

10. Squeeze half a lemon (about 1 tablespoon) over the chicken scarpariello and sprinkle with parsley before serving alongside the roasted potatoes.

Recipe Notes

Make Ahead: This recipe can be made 1 to 2 hours before you plan to serve and reheated in the oven until the potatoes and chicken are crispy again.

Storage: Store leftovers in an airtight container for up to 3 days.

Olivia Mack McCool

Contributor

Olivia is a food stylist, recipe developer and mom based in NYC. If she’s not on set making recipes come to life in front of the camera, she’s developing them in her tiny kitchen. All of her recipes have passed a few tests: easy, delicious, and approachable — on occasion baby-approved as well!

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Source : food