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chicken scarpariello

Pamelalala avatar
Recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

We never seem to find this in Italian restaurants any more so I started cooking it. This really is a party in your mouth! It's a little involved but so worth it. Sometimes I serve it with spaghetti to soak up the sauce and sometimes we use crusty Italian bread. It''s good either way.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Roast

Ingredients For chicken scarpariello

  • 1
    whole chicken, cut up, or the pieces of your choice, please use bone in . skin on is best but it's up to you.
  • salt and pepper
  • 1 lg
    onion, chopped
  • 1 lb
    italian sausage, hot or sweet, (i mix the two), cut into 1 inch pieces
  • 16 oz
    jar pepperoncini peppers, drained ( some use cherry peppers, i often add a few for color but prefer the taste of the pepperoncini)
  • flour for dredging
  • 2 clove
    garlic, minced
  • 1/2 tsp
    oregano, dried
  • dash
    rosemary, dried
  • 1/2 c
    white wine
  • 1 c
    chicken stock
  • butter and oil for frying, 1/2 and 1/2
  • 5 or 6
    red potatoes, cut in wedges

How To Make chicken scarpariello

  • 1
    Preheat oven to 425. Preheat a large skillet on stove top.
  • 2
    Salt and pepper chicken and dredge in flour.
  • 3
    Add butter and oil to skillet and brown chicken. Removing as they brown.
  • 4
    Brown the sausage. At the end add the onion and garlic and saute until tender.
  • 5
    Add the chicken back in. Add the rest of the ingredients to the pan EXCEPT the potatoes. Cover and turn to a low simmer. Add more water if needed during cooking. You want to keep it moist but not soupy. You may need a little more salt and pepper along the way.
  • 6
    Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
  • 7
    When chicken is tender toss with the potatoes.
  • 8
    Serve over thin spaghetti or with crusty bread to soak up the juice.
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