chicken scarpariello

Name: Chicken Scarpariello
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 - 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 pound(s) italian sausage, hot or sweet, (i mix the two), cut into 1 inch pieces; 16 ounce(s) 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(s) garlic, minced; 1/2 teaspoon(s) oregano, dried; dash(es) rosemary, dried; 1/2 cup(s) white wine; 1 cup(s) chicken stock; - butter and oil for frying, 1/2 and 1/2; 5 or 6 - red potatoes, cut in wedges

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Pamela Rappaport

The Villages, FL

Updated on Jun 8, 2014

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.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Roast

yield 6 serving(s)

Ingredients

1 - 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 pound italian sausage, hot or sweet, (i mix the two), cut into 1 inch pieces
16 ounces 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 cloves garlic, minced
1/2 teaspoon oregano, dried
dash rosemary, dried
1/2 cup white wine
1 cup 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

Step 1

Preheat oven to 425. Preheat a large skillet on stove top.

Step 2

Salt and pepper chicken and dredge in flour.
Step 3

Add butter and oil to skillet and brown chicken. Removing as they brown.
Step 4

Brown the sausage. At the end add the onion and garlic and saute until tender.
Step 5

Add 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.
Step 6

Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
Step 7

When chicken is tender toss with the potatoes.
Step 8

Serve over thin spaghetti or with crusty bread to soak up the juice.
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