Chicken Scarpariello Recipe





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Published on Jun 21, 2010

A delicious combination of sausage, chicken, sweet and spicy peppers! This recipe is inspired by Frank's favorite restaurant in Las Vegas, Rao's: http://www.raos.com/raos-restaurant-l...

Also see the recipe on our website here: http://isernio.com/Recipes/Scarpariel...

Time to prep: 40 minutes
Time to cook: 20 minutes
Serves 6 as a main course

4 Isernio's Italian Sausages, 2 Mild Italian and 2 Hot Italian
4 - 6 chicken thighs, boneless and skinless, about 1.5 lbs.
about 1/8 cup flour
2 red potatoes, about 1 lb.
5 Tbsp. olive oil
1/2 large yellow onion, cut lengthwise into 1/4" strips
2 bell peppers, red & yellow, cored, seeded and cut lengthwise into 1/4" strips
3 cloves fresh garlic, finely chopped
3 Tbsp. fresh oregano, coarsely chopped or 1 1/2 tps. dried
2 hot cherry peppers, in vinegar from a jar, seeded and quartered - Optional
2 Tbsp. white wine vinegar
1/2 cup white wine
1/2 cup chicken broth
3 - 4 tsp. Salt
freshly ground black pepper to taste

Preheat oven to 350°. Scrub potatoes and cut into quarters. Place in a sauce pan, cover with cold water and bring to a boil. Add 1 tsp. salt and boil, partially covered for 10 minutes. Drain well, cool slightly, peel and cut into 3/8" slices. Set aside.

Heat 1 Tbsp. olive oil in a large 12" skillet on medium heat, cook the sausage on both sides, until browned, about 8 minutes total. Remove sausages from pan, cut into 3/4" slices and set aside. Sausage does not need to be cooked through, just
browned on the outside.

Pat chicken dry, salt & pepper both sides and dust in flour. Add 2 Tbsp. olive oil to the pan, saute chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan, cut into 2" pieces and set aside.

Add 2 Tbsp. olive oil to the pan. Add the onion, peppers, 1 tsp. salt and 1 Tbsp. of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened. Add the chopped garlic and saute 1 minute. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the sausage, chicken, potatoes, cherry peppers, white wine vinegar, 1 Tbsp. fresh oregano and chicken broth. Mix well and place in oven uncovered for 20 minutes.

Taste for salt & pepper, serve immediately with remaining fresh oregano.


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