Chicken Scarpariello – The Chicken Dinner To End All Other Chicken Dinners
Today we’re making Chicken Scarpariello, the perfect cold-weather meal!
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PRODUCTS USED (This is an affiliate link)
Winco 14” stainless steel fry pan:
NonStick High-Side Half Sheet High Side Pan:
Cento Whole Cherry Peppers:
Cento sliced cherry peppers:
Mezzetta Cherry Peppers 2 pack:
Frantoia Olive Oil 3 Liter:
Better than Boullion Reduced Sodium Chicken Base:
Faay Flat Edge Wooden Spoon:
Mac Chef’s Knife:
Workhorse Cutting Board:
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
1/2 cup (120ml) extra virgin olive oil – divided
1 1/2 pounds (680g) Italian sausage
3 pounds (1.4kg) chicken thighs – trimmed of overhanging fat
1 tablespoon (10g) Diamond Crystal Kosher salt – divided
1 teaspoon black pepper – divided
2 pounds (908g) small potatoes cut in half
2 large red bell peppers – sliced into 1/4″ strips
15 cloves garlic – halved
1 1/4 cups (300ml) dry white wine
3/4 cup (180ml) red wine vinegar
1 1/4 cups (300ml) no-sodium chicken stock
3 large hot cherry peppers – (or to taste) quartered and seeds removed
1/2 cup minced Italian flat-leaf parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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I always prefer Chicken with bone in and with the skin you get much more flavor.
I've made a version of this for years. It's a stripped-down version, that's easier, and cheaper, for people on a budget. I make way more potatoes, and use twice as much sausage, and there's almost always leftovers for breakfast the next day.
The Gospel is 1 Cor 15; 1-4.
God bless you all, in Jesus' name. Amen.
I like your food critic! 🎉
Great recipe!! I made about 4 lbs so I should have adjusted my liquid ingredients for more sauce, but everything came out really good
This looks amazing and as a fan of italian sausage and bell peppers I am definitely going to try this.
When l see the plaid shirt, l know it's gonna be great.
The mise en place…perfect.
Looks awesome will definitely try it.
I order this frequently. Also a favorite of mine
Low sodium chicken broth…? Just stop putting salt on the chicken
Mmm looks delicious. A complete meal
amazing thank you
You two are so cute!
I made it, delicious! Also makes great leftovers. For the leftovers I wanted more bell pepper so next time I make it I’m gonna add more. I will definitely make it again. Had a little trouble finding hot whole cherry peppers. I ended up buying them directly from Cento
Olives?
time to switch from oil to animal fats? Duck fat is amazing. Does not burn. or pop, etc. So healthy.
BRAVO
Other than claiming Smoked Duck Gumbo, Boiling Seafood, and grilling redfish, steaks etc, i pretty much turned cooking duties over to my wife some 20-25 years ago, I had quit worring with presentation and all that good romantic stuff, LOL and she took over and does a wonderful job and adds her artistic flair to the plate. I saw the video and was alone at home and saw I had some basil in the garden that apparently were being attacked by bugs, so i saved the leave that i could and then started to look for things I could do with all the basil and down the rabbit hole i went and found this recipe (nothing about basil in recipe, LOL) and thought I would like to do it but she will only eat breast, i just pan seared it a little longer than the thighs and baked together with great success. She loved it, so did I. The second time around I moved much faster and other than oven time was pretty much done in about from prep to oven in under 30 minutes. I added Sage, Basil, Rosemary the 2nd time, added more GARLIC (load it up), could do without the potatoes honestly, but I made Basil,pine nut, garlic pesto and tossed with Angel Hair pasta as a side. This was a great alternative for serving chicken and I thoroughly enjoyed preparing and consuming the whole thing.
I made this last night. It didn't come out as well as I had hoped. This is not as easy as Jim makes it seem. The first problem I encountered was acquiring the hot cherry peppers. I have 4 grocery/markey stores within walking distance and the best I could get was a pre-sliced variety and I probably didn't use enough. My first major mistake was burning some of the garlic, followed with not browning the peppers (so I had to do that in a separate pan). Yes, all self inflicted, I know. There is a lot of prep for this, but once it's all done it just goes in the oven. I bought a similar Nordic pan to Jim's. Not no-stick, just aluminum but $7 cheaper. It worked just fine and cleaned up easily. My mid-teen only ate the sausage and potatos … am envious of Jim's taste tester. May try again if I can get the peppers, locally. Thanks for the inspiration.
It is just a kind of poulet basquaise with sausages added. Nothing very new or complicated… Bones and skin give flavor and consistency to the dish. To leave them out = no food/cooking culture !
You had me untill the aluminum foil. Very unhealthy.
I think Im doing this today. I couldn't think of anything so I came right to the channel and started scrolling through. Lol 🍷
That combo of chicken, sausage, and potato is just the greatest ever, and so many different ways to spice it. Seems like every cuisine has some version of this, and this one may be the best!
I'm allergic to wine (sulfites). Can you recommend a substitute for the red wine vinegar and the white wine?
season your chicken
best chicken i have every made…what's you second favorite chicken recipe. hope it is this tasty…
How is every dish your "favorite dish"
Your son is a sweet kid. Thanks for the recipe!
James is a great taste tester!! This dish looks wonderful.
Are the cherry peppers sweet or hot?
You’d better really like the taste of vinegar. It overwhelms the dish for me and the 3 people I served it to. I think his son’s dubbing it ‘vinegar chicken’ after the taste test was spot on. Wanted & expected to love it, but did not. Love the channel, just not this dish.
A blackened 1" Ribeye with crispy and crunchy fat that is medium in the middle. All day long, every day. 15:32
Made this tonight. Didn't have cherry peppers but used spicy Italian sausage and it was great. Should have cooked the sauce longer, but it was ok. This will occur again in our menus.
What can you substitute Cherry Peppers with? Would hot banana peppers work? Very hard time finding the cherry peppers
hey youtube if i looked up the italian recipe in english its because i understand english i dont need u auto dubbing stuff in french for me
This is my second dish from you. Absolutely awesome. I like the way you talk in the video. Not like others. It's taken a while to find a great cook and video . I'm done looking. Thank you
Should have used the liquid from the cherry peppers and you need some bread to soak up the sauce
This looks particularly delicious. I loved your sausage and peppers recipe and this is next-level.
Tell me about the countertop burner you use.
Dude, you're THE MAN. Thank you!!! 🙂
You deserve every subscriber, your channel is the best cooking show on Youtube!
The Taste Tester is getting tall! He will be your height soon.
Your family is so lucky to have you 😋
Son: "Really dude…This is your favorite dish?"
Dad: "Son, you are grounded."
Don't use stock with sodium or it'll be too salty. . . proceeds to salt every step multiple times 😂
Wow!
I understand why this is your favorite dish.
I made this last night for dinner and it was amazing!
Really enjoyed it. Thank you for your recipes and videos, they always make even complicated dishes simple.
Love the channel and I will continue to recommend you to my friends.
Made this tonight. OMG WOW! Couldn’t get the hot baby peppers here in Australia so had to improvise to add heat, but that double reduction is just some kind of magic. Loved the NJ / NY vibe ( I am from Teaneck some 40 years ago).
Added a small spoon of flour to the sauce and a dash of sugar it really helped thicken it up and glaze the other ingredients, tasted absolutely delicious mate thanks for the recipe 🙏
I'm not gonna lie, I'd eat that chicken right when you took it out of the pan as is.
Wish my hubbs liked chicken, he says he overdoses on it, lol!