Altschul Recipe Database: Chicken Scarpariello
Recipe: Chicken Scarpariello
This is a Entree Dish.
Full Recipe: Cooks Illustrated no. 86 (p. 10)
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3/4 lb Italian sausage 2 lb chicken breasts with skin onion red pepper hot pickled cherry or banana peppers garlic white wine chicken broth parsley
3/4 lb Italian sausage meat 1/2 tsp cayene pepper 2 lb chicken breasts, with skin, in 4-6 pieces salt and pepper 1 onion, sliced 1 red bell pepper, sliced 4-5 hot pickled cherry or banana peppers, sliced 3 garlic cloves, pressed 2 tsp sugar 1/4 cup vineagar 2 tbps white wine 3/4 cup chicken broth 1 tsp cornstarch 1 tbsp water 1 tsp thyme 1 tbsp minced fresh parsley
Heat the oven to 375 F
Break the sausage meat into small to medium pieces and fry with red pepper in a large skillet over medium heat for about 3 minutes, until done. Remove with a slotted spoon, leaving grease behind.
Turn heat up to medium-high. Liberally season chicken with salt and pepper. Place chicken in pan skin side down and fry 3-5 minutes without moving, until well browned. Repeat on skinless side. Remove chicken and set aside.
Add onion and fry 3-5 minutes, until onions begin to soften. Add hot and bell peppers and fry 3-4 minutes, until the red peppers soften. Add garlic and fry about 30 seconds more. Add sugar, broth, vineagar, and wine and bring to boil, scraping up bits stuck to the pan.
Remove from heat. Add sausage and chicken, with any accumulated juices. Place the chicken skin side up, with the skin well above the liquid level to keep it crispy. Place skillet in oven for 20 minutes.
Carefully remove skillet from oven (the handle will be hot!) and place over medium-high heat. Remove chicken and place on plates. Make slurry of the cornstarch, thyme and water. Add along with parsley and simmer 2-3 minutes until sauce thickens. Spoon sauce around (but not on!) chicken.