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Chicken Scarpariello is one of those meals that taste like it’s been cooking all day long. Simple ingredients marry together into a sweet vinegary and satisfying complexity of flavors that are truly the embodiment of Italian cooking. If you have stumbled upon my food blogs, then you know that I find ways to speed up the cooking processes. However, if you want to make this an all-day affair then please be my guest. I made this hearty bowl of yumminess in 1 hour flat.
I’ve only encountered this dish at one of my favorite restaurants back home. Upon a recent trip to the sunshine state, I found out that it was removed from their menu only to be showcased as a special from time to time. Needless to say, we found ourselves quite disappointed and I knew right then, sitting at that restaurant, that I was going to have to just make my own version of it. Just being honest here but I actually like mine better.
Ingredients
- Chicken
- Italian sausage
- Shallots
- Garlic
- White wine
- Chicken broth
- Peppadew peppers and their vinegar
- Flour
- Herbs
- Potato
Instructions
For this chicken scarpariello recipe, I use a whole chicken that I cut into like sized pieces, but any type of chicken will work here.
- If you plan to use bone-in chicken, then you will need to roast the chicken in a 375-degree oven for 20 mins or until 130 degrees internal temp.
- Bump your oven up to 425 degrees and get the potatoes roasting. Roast the potatoes for 20 minutes on 425 degrees or until crispy.
- Next, in an oven safe skillet, pan sear the chicken for 3 minutes per side to get the skin crispy. Set them aside on a separate plate and sauté the sausage removing to a separate plate as well.
- In same skillet, sauté the onions for 4 mins, add garlic then sprinkle with flour. Next comes the wine, now you can add more to this dish, but I wanted to have some to serve with dinner, so I only used a half of a cup. Broth, peppadew, vinegar, water and herbs go in the pot to complete this masterpiece. Let it simmer to thicken for a few minutes and then add your chicken and sausage back into the pot.
- Put skillet in 425-degree oven and cook until chicken is at 165 internal temperatures.
Sprinkle the crispy potatoes on top of the dish just before serving. I highly recommend a loaf of crusty bread to sop up all the drinkable broth. Sadly, I had no bread, but it was ok because I tipped that bowl up to my mouth and drank it. I won’t judge you, if you don’t judge me.
I brined my chicken overnight in pickle juice and spices which made it extra juicy. Having finished off the pickles I didn’t want to waste the juice, it makes a wonderful brine, but it isn’t necessary for this recipe.
I highly suggest buying a trustworthy digital thermometer, so you won’t under or overcook this meal. This is the one I use, and I highly recommend it. ThermoPro digital read meat thermometer.
Keto/low carb options
This chicken scarpariello recipe can definitely be made keto/low carb friendly! I would omit the flour and use Xanthan gum; the amount will differ from the flour’s measurements.
Make sure the sausage is a mild/hot Italian variety that doesn’t have any hidden sugars added.
The potatoes are a garnish, of sorts, so they can be removed from the recipe, if needed. I only add 5-6 small roasted potato pieces on top of my plate which I don’t feel will break the carbohydrate bank. Crispy roasted butternut squash or roasted radishes would be a tasty low carb substitute for the potatoes.
The wine is not totally necessary, broth can be used in place of it.
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CHICKEN SCARPARIELLO
Ingredients
- 1 whole Chicken see note
- 2 links Mild Italian sausage cut into 1-inch pieces
- 1 cup Broth chicken, vegetable
- ½ cup White wine dry
- ½ cup Water
- 2 tbsp Vinegar or juice from peppers
- 1 medium Shallot sliced
- 3 clove Garlic sliced
- 8 Peppadew peppers sliced in half
- 1.5 tbsp Flour omit for keto
- 1 Potato diced
- 1 tbsp Fresh oregano 1 tsp if using dry
- 1 tsp Fresh rosemary 1/2 tsp if using dry
- Salt/pepper
Instructions
- Preheat oven to 375 degrees F.
- Cut chicken by separating at joints and pat dry. Season both sides with salt and pepper. Place a wire rack over a foil lined cookie sheet. Place chicken on wire rack and bake for 25 mins or until chicken gets to 130 degrees internal temperature. Remove from oven and set aside.
- Heat oven to 450 degrees.
- Cut potato into cubes place in an oven proof pan, pour 1 tbsp olive oil over them. Add salt (1tsp) and pepper and mix with hands to cover potatoes. Bake for 15 mins, turn them over and bake for another 5 mins or until they reach desired crispiness. Remove from oven, keep oven on.
- While potatoes are cooking, in a large oven-safe skillet, add 1 tbsp olive oil to pan and sear chicken pieces skin side down first. 3-4 mins per side. Remove from pan and set aside on separate plate.
- Sauté sausage in same skillet until cooked through, about 8 minutes. Remove from pan and set aside.
- Add shallots to pan and sauté for 3 minutes. Add garlic, sauté for 30 seconds then add flour (stir for 15 secs), wine, broth, water and peppadews with vinegar and herbs. Simmer until thickened. 8-10 minutes. Add salt and pepper if needed.
- Nestle chicken and sausage back into skillet and place skillet into oven, uncovered. Cook 10 minutes or until internal temperature of chicken is 170 degrees F.
- Sprinkle crispy potatoes on top of dish just before serving.
Notes
