Chicken Scarpiello

May 10, 2012

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Chicken Scarpiello

Holy cow this was hot!  I saw Anne Burrell making this on the Food Network and it got my mouth watering!  It stayed on my mind all week until I had to make a special trip out to the store to get the chicken and hot peppers.  As usual, I didn’t stick with the recipe exactly as written…and in this case it was a *really* good thing – I cut down the ‘hot’ elements by half and it was still practically inedible- mouths on fire!  Two bites in, I went back, strained out all the juice and picked out the hot peppers….and we managed to eat it.  But I could sense, beneath the heat, that there was an incredibly tasty dish there – the one I envisioned when I saw it on tv.  So here is how I made it, with notes on how I’m going to make it the next time.  And there *will* be a next time…as soon as my mouth recovers from this go!

Chicken Scarpiello     

Makes 6 servings

6 links Hot Italian Sausage, each link cut into three pieces
10 Chicken Thighs, skin and extra fat removed
Kosher salt
2 large onions, cut into 1/4-inch slices
2 large Red or Yellow Peppers, cut into large dice
3 cloves garlic, minced
1 cup white wine
1 cup quartered hot cherry peppers, deseeded (next time I will either use 1/4 cup or just simmer a few whole ones in the sauce)
1/4 cup hot cherry pepper juice, from the jar (Next time will wait until the end and add if necessary)
1 1/2 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped


Spritz a large, wide pan with cooking spray. Add the sausage and brown well. Remove the sausage with a slotted spoon and place in a large bowl.

Season the chicken generously with garlic salt and papper and add to the pan that the sausage was browned in. (I start with the ‘back side’ of the thighs first – they are the fattier side, and the rendered fat will help to brown the front ‘flap’ side.)  Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and put it in the bowl with the sausage.

Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions and diced red peppers, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.

Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano.

Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if needed – you want the final dish to be a bit soupy.

Taste and adjust the seasoning, if needed.

I served this over Parsley-Lemon Orzo.

Filed Under: Mains, Recipe, What's For Dinner

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