Today we’re making Chicken Scarpariello, the perfect cold-weather meal!
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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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