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


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


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.

About this Recipe

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