Chicken Scarpariello

Pamela Rappaport


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 15 Min


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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 large
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
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


  • 1Preheat oven to 425. Preheat a large skillet on stove top.
  • 2Salt and pepper chicken and dredge in flour.
  • 3Add butter and oil to skillet and brown chicken. Removing as they brown.
  • 4Brown the sausage. At the end add the onion and garlic and saute until tender.
  • 5Add 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.
  • 6Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
  • 7When chicken is tender toss with the potatoes.
  • 8Serve over thin spaghetti or with crusty bread to soak up the juice.

Printable Recipe Card

About Chicken Scarpariello

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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