• graze_newyork

Chicken Scarp


Once you have everything prepped this is a quick and easy meal to make and tastes just like the chicken scarpariello you get at your favorite Italian restaurant. This recipe was adapted from Rao's chicken scarp.

Get a crusty Italian bread to sop up all the yummy sauce. Serve aside some garlicy sautéed spinach, open your favorite bottle of red wine and you are set with a perfect and delicious dinner.





What you will need:

1 pound bone in, skin-on chicken thighs

Kosher salt & black pepper to taste

2 tablespoons olive oil

4 links sausage of choice

2 red peppers, seeded and cut into strips

2 jalapeño peppers, halved lengthwise, seeded and cut into thin strips

1 large sweet onion, cut in half and sliced

4 garlic cloves, minced

8 vinegared cherry peppers (peppadew or pepperoncini) left whole

1 large potato, boiled and cut into cubes

1/2 cup low sodium chicken broth

1/2 cup dry white wine

1/2 cup red wine vinegar

1/2 tablespoon dried oregano leaves

* not needed but recommended bottle of red wine to drink :)


How to:

Heat oven to 400 degrees. Season the chicken pieces well with salt and pepper. Heat the oil in a large pot or dutch oven over medium-high heat. Brown the chicken, skin side down, for 8-10 minutes. (don't try to move the chicken until it is ready or the skin will stick. It needs to get a nice sear first) Flip and sear the non skin side for another 5-8 minutes. Remove the chicken to a plate. In the same pan, add the sausage, and saute until browned. About 10 minutes (they will not be cooked all the way through at this point). Move sausage to a plate, cut in about 1-inch slices and set aside. In the same pot that you did the chicken and sausage (do not clean it out, use the oils to sautés the veggies) add the peppers, jalapeños, onion, garlic and sauce until soft and beginning to brown, about 5 minutes. Return the sausage to the pot, add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together. Nestle the chicken in the vegetables and sausage and roast, covered, in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes. Crack open your vino and enjoy!


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