Chicken Scarpariello

Living in Vancouver, British Columbia, David and I did a lot of travelling 🚗 on the West Coast… from Seattle all the way down to San Diego, visiting friends and family. During these trips, as a foody, I was always looking for great restaurants to try and I found so many!
 
In Seattle, the list 📑 of incredible restaurants is quite extensive. There’s Purple Café, Metropolitan Grill, Maximilien, Palisade, Tulio, Assaggio Ristorante that is owned by our friend Mauro Golmarvi, The Capital Grille, Agua by El Gaucho, Petra Mediterranean Bistro, and it goes on.
 
While going to Seattle often as it’s less than 3 hours from home 🏡, we also ventured to Los Angeles and the surrounding area. We discovered many fantastic restaurants like BOA Steakhouse, Providence, Orange Hill, Meat on Ocean, The Little Door, etc.
 
One that we came across and were able to experience its food was Rao’s in Hollywood. Without knowing that it’s been an Italian icon restaurant of 10 tables in East Harlem – NY 🗽, we ordered a couple appetizers and our respective entrées. For dessert, David has his favorite – Tiramisu – while I had mine – Cannoli.
 
I’m not your typical diner who orders conservatively. Each time I go to a restaurant and if there’s something on the menu I’ve never had before 😮, you bet that’s what I’ll be ordering. Well, this is when I tried my first (and certainly not last) Chicken Scarpariello!
 
This amazing one-pot dish is loaded with deliciousness! With Italian sausage, chicken thighs, onions 🧅, bell peppers as well as “hot peppers” in a white wine reduction sauce, this is the perfect meal to make on weekends.
 
Chicken Scarpariello is a fabulous Italian-American recipe! As much as it sounds simple, the flavors blend together beautifully. Also, the combination of Italian sausage along with chicken thighs 🐓 might seem odd but they honestly complement each other nicely.
 
Mild Italian sausage is the way to go but if you like “heat” 🔥 then go for the hot ones. The casings are kept on and the links are slowly cooked on low heat. It’s important to start them in a cold pan before cooking on low temperature. It prevents the casings from bursting.
 
After quickly browning on all sides, the links are transferred to a cutting board to cool off before being cut 🔪 into 1 ½-inch pieces. Next is the chicken thighs which are also quickly browned. We just want to get a nice color on them. Both proteins won’t be fully cooked but keep in mind the skillet goes in the oven later.
 
Now, this is when my version differs from others. Either cherry peppers or peppadew peppers are used in this recipe – I opt for the pickled hot banana peppers. They’re slightly spicier than peppadews but milder than cherry peppers. It’s about availability and preference 💖 so choose what you want.
 
I have to mention it…
You might think it’s weird but I’m serious. This dish is 100% better the next day and the day after if there’s any left. The first time I made it, it was okay but when I reheated the leftovers, it was OMG 🤯! The flavors had time to mingle together and the taste was phenomenal.
 
Here’s some fun trivia…
Did you know that it’s likely impossible to get a table at Rao’s in New York City? There’s no online reservation 💻 let alone walk-ins. The only way to eat at this establishment is to either have a standing table, know someone who has one, or you’re an important public figure…
 
Served with crusty bread or over pasta, this Italian-American Chicken Scarpariello recipe is totally a must try! Cooked in an amazing tangy and slightly spicy, savory sauce, this sausage-chicken one-pot dish 🍲 is perfect to enjoy this season…
Bon Appétit!🍽
 
P.S. Besides Rao’s in Hollywood and New York, there’s another one that has recently opened in Miami. It’s located in the St. Moritz Tower at the Lowes Miami Beach Hotel 🕍.
 
Check out these other delicious one-pot chicken recipes… 😀
– Chicken Marengo
– Orzo with Chicken & Asiago
– Creamy Tuscan Chicken
– Southwest Chicken & Green Bean Casserole
– Brunswick Stew
– Bunny Chow
– Mediterranean Lemon Olive Chicken
– Arroz con Pollo
– Chicken Stew
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chicken Scarpariello

Colorful and so tasty, this Chicken Scarpariello is great one-pot recipe to make and by the way, it tastes even better the next day.

4.69 from 19 votes

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Servings 6

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 2 lbs. boneless, skinless chicken thighs, patted dry
• ground Himalayan pink salt, to taste and divided
• freshly ground mixed peppercorns, to taste and divided
• 1 tsp. mild paprika, or as needed and divided
• 1/2 tbsp. olive oil, plus more if needed tips & tricks
• 1 lb. mild Italian sausage with casings on
• 2 cups yellow onions, thinly sliced (Lyonnaise cut) tips & tricks
• 1 cup red peppers, thinly sliced
• 1 cup green peppers, thinly sliced
• 4 large cloves garlic, pressed
• 1/2 cup pickled hot banana peppers (substitute peppadew peppers), roughly chopped
• 3/4 cup dry white wine
• 2 tbsp. hot banana pepper pickle juice
• 1 tbsp. Italian seasoning see Recipe
• 1/4 cup low-sodium chicken broth
• 1 tbsp. finely chopped parsley, for garnish tips & tricks

Directions

 

• Generously season chicken thighs on one side with salt, pepper, and paprika; set aside.
• In an oven-proof skillet, add oil and place sausage with casings on. Turn the heat on medium-low and cook until brown on all sides, about 4 to 5 minutes (won’t be fully cooked).
• Transfer to cutting board and allow to cool before cutting the links into 1 ½-inch pieces.
• Return skillet and about 2 tbsp. fat from sausages on the stove and increase heat to medium (add more oil if needed).
• When hot, working in batches, add chicken thighs, seasoned side down. Generously season the top with salt, pepper, and paprika.
• Cook until brown, about 2 to 3 minutes per side. Transfer to a plate while working with the remaining ones.
• Add onion slices and bell peppers; season with salt. Sauté for 3 minutes until start to soften, scraping the bottom of the pan to dislodge brown bits.
• Add garlic and quickly sauté for 30 seconds.
• Add hot banana peppers and stir to blend before pouring in white wine and pickling juice. Stir well while deglazing the skillet to remove brown bits.
• Bring to a simmer and cook for 5 minutes.
• Preheat oven to 375ºF.
• Add Italian seasoning and chicken broth; mix to blend.
• Return chicken, including any accumulated juices, and sausage pieces to the skillet. Carefully mix all the ingredients.
• Transfer skillet to preheated oven and bake for 20 minutes or until chicken thighs’ internal temperature reaches 165ºF and the sausage pieces are warmed through.
• Remove from the heat and let it rest for 5 minutes before sprinkling on some fresh chopped parsley.

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