Chicken Scarpariello - Country Style
photo by bee nice
- Ready In:
- 1hr 5mins
- 1⁄4 cup olive oil
- 2 1⁄2 lbs chicken, cut into small serving pieces
- 1 lb Italian sausage, cut in 1-inch pieces (sweet or hot or both)
- 1 small red bell pepper, julienned
- 2 garlic cloves, minced and crushed
- 6 hot cherry peppers, sliced (bottled in vinegar)
- 1 onion, sliced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dried rosemary leaves, crushed
- 1 cup chicken broth (canned or fresh)
- 1⁄2 cup dry white wine (such as Pinot Grigio)
- 2 tablespoons all-purpose flour
- 1 -2 teaspoon fresh lemon juice
- 2 potatoes, peeled and diced small
- 3⁄4 lb fresh mushrooms, sliced
- In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
- Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
- Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
- Remove chicken and sausage from skillet; arrange on warm serving platter.
- Skim fat from mixture in skillet.
- In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
- Spoon sauce over chicken and sausage.
Questions & Replies
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We had a Chicken Scarpariello dish at Rao's Las Vegas that we loved, so I searched the internet for a recipe. This country style version is perfect for us -- love it! I do not add the thickening at the end, and I'm quite generous with the cherry peppers (love the heat!). I also use hot sausage and a sauvignon blanc or Chenin blanc for the wine. I serve with a side of green peas, and we usually start out with a small Caesar salad. Great recipe!
First I would like to say that my fiance took the initiative to make this recipe. This came out so delicious I can't express in words. The picture is leftovers because I didn't stop myself in time to take a picture of the freshly made meal. Although, he did alter a bit by not adding mushrooms and maybe another ingredient but all in all it was the recipe exact. Happy cooking and eating :-)
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<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>