Chicken Scarpiello
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 118.29 ml olive oil
- 453.59 g Italian sausage, combo of hot and sweet,cut into bite size pieces
- 1133.98 g chicken, bone-in,cut into 12 pieces
- 1 large bell pepper, julienned
- 1 large red pepper, julienned
- 1 large yellow onion, sliced
- 4.92 ml minced garlic
- 118.29 ml chicken broth
- 118.29 ml dry white wine
- 118.29 ml vinegared sweet bell pepper
- 118.29 ml hot cherry pepper, halved
- 118.29 ml vinegar, from vinegared bell peppers or 118.29 ml balsamic vinegar
- 2.46 ml dried oregano
- salt and pepper
- 2-3 boiled potatoes, cut in wedges
directions
- Saute sausage until lightly browned, about 10 minutes; drain and set aside.
- Heat oil in a large, deep skillet over medium heat.
- Pat chicken dry (I remove the skin) and saute for about 15 minutes or until almost cooked through.
- Stir in peppers, onion, and garlic and saute for about 5 minutes, or until veges are tender and beginning to brown.
- Drain off all excess oil.
- Add sausage to the pan.
- Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil.
- Stir in hot vinegared peppers, vinegar, oregano and salt and pepper to taste.
- Bring all to a boil, lower heat and simmer uncovered for about 10 minutes until sauce is reduced.
- Add boiled potato wedges, heat though and serve.
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RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.