Chicken Scarpariello

Impress your guests with this versatile, make-ahead Chicken Scarpariello recipe that is made up of many flavors that blend perfectly together. We had this dish at a restaurant and my husband loved it, so of course, I had to develop my own version for him.  

Preparing the Ingredients

This recipe calls for about four to six links of Italian sausage, hot or sweet. To cut the sausage into bite-sized pieces, use Cutco’s Trimmer. Its sharp Double-D®-edge blade cuts through the skin of the sausage without tearing it.

What’s nice about this recipe is that if you do not like spicy sausage, you can substitute it with sweet, mild chicken or turkey sausage.

Next, chop the onions. Using a knife with a sharp blade will cut cleanly through the onion cells that release the compound that makes you tear up. Nobody likes crying over onions. So, the sharper your knife, the less the onions will irritate your eyes. The 7-5/8" Petite Chef knife is the one I like to use.

Seed and cut one red bell pepper into large pieces using the same knife. A helpful tip for cutting peppers is to treat them as if they were square. Slice down the four sides, along the core, and then lay the quadrants flat to slice to desired size.

Sill using the 7-5/8" Petite Chef, mince the garlic cloves.

Did you know that the Traditional Cheese Knife can be used to cut more than just cheese? You can also use it to slice vegetables, in this case potatoes. This recipe calls for fingerling or Yukon Gold potatoes but, you can use any potato. Cut them into bite-sized pieces.

Instead of potatoes, you could also serve the chicken over pasta.

Making the Chicken Scarpariello

Once the prep work is complete, set your oven to preheat to 350 F.

While the oven is preheating, season the bone-in chicken thighs with salt and pepper to taste. To cook the chicken, coat a sauté pan with extra-virgin olive oil and add the chicken thighs, skin side down over medium to high heat. Cook them for six to eight minutes until they are golden brown. Repeat on the other side, then add your sausage and cook until it is browned. Transfer the meat to a plate.

Add the prepped ingredients to the pan and coat them well with olive oil. Add wine, pepperoncini liquid and stock, bringing it to a boil and cook the ingredients for a few minutes. Transfer everything, including the meat, to a roasting pan and place it in the oven to cook, uncovered, for 45 to 60 minutes. Then, serve.

I think you’ll really enjoy this Chicken Scarpariello recipe. I haven’t served it to anyone who hasn’t liked it. What’s nice about this versatile recipe is, if you don’t like something in the dish, you could easily pick out what you don’t like. My best advice to get the most out of each bite, is to scoop up a little bit of everything for a taste that is full of flavor.