Chicken Scarpiello Recipe

Name: Chicken Scarpiello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 pound fennel sausage, cut into bite- size pieces; 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact; Kosher salt; 1 Spanish onion, cut into 1/4-inch slices; 3 cloves garlic, smashed and finely chopped; 3/4 cup white wine; 1 cup quartered hot cherry peppers; 1/2 cup hot cherry pepper juice, from the jar; 1 cup chicken stock, plus a little more if needed; 3 sprigs fresh oregano, picked and chopped

Servings: persons

Extra-virgin olive oil
1 pound fennel sausage, cut into bite- size pieces
2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
Kosher salt
1 Spanish onion, cut into 1/4-inch slices
3 cloves garlic, smashed and finely chopped
3/4 cup white wine
1 cup quartered hot cherry peppers
1/2 cup hot cherry pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
3 sprigs fresh oregano, picked and chopped

1
Coat a large, wide pan with olive oil and bring the pan to a medium-high heat.
2
Add the sausage and brown well.
3
Remove the sausage with a slotted spoon and reserve.
4
Season the chicken generously with salt and add to the pan that the sausage was browned in.
5
Brown the chicken well.
6
Once the chicken is brown on all sides, remove it from the pan and reserve.
7
Drain the oil from the pan and return it to the heat.
8
Coat the pan lightly with new olive oil, add the onions, and season with salt.
9
Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes.
10
Add the garlic and cook for 2 to 3 more minutes.
11
Add the wine to the pan and reduce it by half.
12
While the wine is reducing, scrape any browned bits off the bottom of the pan.
13
Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano.
14
Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes.
15
Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
16
Taste and adjust the seasoning, if needed.
17
The finished dish should be slightly soupy, spicy, and delicious.

233

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 11 ingredients. The key ingredients include: Extra-virgin olive oil, 1 pound fennel sausage, cut into bite- size pieces, 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact, Kosher salt, and more.

Yes, Chicken Scarpiello falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Scarpiello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions