Hello everybody! Today I’m cooking this delicious chicken scarpariello recipe. I really enjoy this Italian-American recipe because every bite it is full of flavor! It is easy to prepare which makes it a great midweek dinner recipe. Watch along as I prepare this dish in the video below or continue reading for the written recipe.
8 chicken thighs, seasoned
3 hot italian sausages
3 sweet italian sausages
1/2 onion, sliced
2 red bell peppers, sliced
5 cloves of garlic, chopped
6 hot cherry peppers, halved
1/4 cup dry white wine
salt, to taste
black pepper, rosemary, basil, sea salt, for seasoning
Pre-heat the oven to 400°F.
Begin by cleaning the chicken thighs and patting dry with a paper towel to absorb all of the excess moisture. Season with rosemary, basil, sea salt, and black pepper or whichever chicken seasonings you prefer.
On the stove, pour enough olive oil to cover the bottom of a frying pan. Once the oil is really hot, add the chicken and cook for about 6-8 minutes, until golden brown on each side. For the sausage, pour about 2 to 3 Tbsp of olive oil into a deep skillet. Again, once the oil is really hot, add the sausage and cook for 4-5 minutes on each side, making sure to poke holes in the sausage to let the internal grease come out.
Once the sausages are semi-cooked, remove from the skillet and set aside. Once cooled down, cut each sausage into thirds.
Sauté the onions, garlic, red pepper, and hot cherry peppers in the deep skillet using the same oil the sausage was cooked in. Add a pinch of salt and sauté until the onions are golden. Continue to stir to cook evenly.
Once the chicken thighs are semi-cooked, place all 8 thighs back on the pan and pour the white wine over them. Continue to cook until the wine is boiled down, for about 5 minutes.
In a baking dish, mix in the chicken thighs, sausages, and veggies and spread evenly across the dish. Place in the oven and cook for 30-40 minutes.
Remove from the oven and serve. This goes well with a side of potatoes, rice or salad. Enjoy and cin cin!