Chicken Scarpariello Recipe

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vegetable oil; 2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces; 4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces; 2 large bell peppers (red, yellow or green), seeded and cut into thin strips; 2 jalapeno peppers, seeded and cut into thin rounds; 1 large sweet onion, cut in half lengthwise and sliced; 1 teaspoon minced garlic; 6 to 8 hot vinegared cherry peppers, left whole; 2 to 3 small potatoes, peeled, boiled and sliced (optional); 1/2 cup chicken broth; 1/2 cup dry white wine; 1/2 cup red wine vinegar; 1 tablespoon dried oregano leaves; Salt and pepper to taste

Servings: persons

1 1/2 cups vegetable oil
2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces
4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
2 jalapeno peppers, seeded and cut into thin rounds
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
6 to 8 hot vinegared cherry peppers, left whole
2 to 3 small potatoes, peeled, boiled and sliced (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup red wine vinegar
1 tablespoon dried oregano leaves
Salt and pepper to taste

1
Heat the oil in a dutch oven over medium-high heat.
2
In batches, brown the chicken, about 5 minutes on each side.
3
Remove the chicken and drain on paper towels.
4
Add the sausage and saute until brown.
5
Remove with a slotted spoon and drain.
6
In the same pan, saute the bell peppers, jalapenos, onion and garlic until soft and beginning to brown, about 5 minutes.
7
Remove and drain.
8
Pour oil from pan.
9
Return the sausage, chicken and vegetables to pan.
10
Add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano, salt and pepper.
11
Cover and simmer until chicken is cooked through, about 10 minutes.
12
Uncover and continue cooking until the sauce has reduced slightly, about 10 minutes.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups vegetable oil, 2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces, 4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces, 2 large bell peppers (red, yellow or green), seeded and cut into thin strips, and more.

Yes, Chicken Scarpariello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Scarpariello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions