Chicken Scarpariello with Sausage
After decades of marriage, I know what I can get away with when it comes to experimental meals and the picky hubby. I spotted this gorgeous Chicken Scarpariello on Stacy’s blog, Food Lust People Love. No obviously “offensive” ingredients listed, like mushrooms, fennel, etc. Just layers of delicious flavors from the white wine, sausage, and herbs. I used bone-in, skin on chicken breasts instead of a combo of dark and light meat and substituted piquillo peppers for her peppadews. This Italian-American dish showed promise.
No Ordinary Chicken Dinner
The depth of flavor from the sausage, wine, vinegar and herbs pushed this entree over the top. Simple to make, yet a complex experience for the taste buds. I happened to have a jar of piquillo peppers in my pantry, thanks I’m sure to Dorie Greenspan exposing me to these thin, sweet Spanish peppers. Ordinary red bell peppers can be substituted if desired. I had all the ingredients except rosemary on hand, so this Chicken Scarpariello was perfect for a memorable weeknight meal!
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- 6 bone in chicken breasts
- Kosher salt to taste
- Olive oil
- 2 cloves garlic, peeled and chopped
- 1 pound mild Italian sausage links, sliced
- 1 tablespoon red wine vinegar
- 1 cup dry white wine
- 1 cup chicken stock
- 1 jar piquillo peppers, drained ( 7.75 ounces)
- 1 teaspoon soy sauce
- 3 sprigs fresh rosemary plus more to garnish if desired
- Generously season the chicken breasts with kosher salt. Heat 2-3 tablespoons olive oil in a large saute pan and brown the chicken over medium-high heat. Remove to a platter.
- Brown the sausage, then remove to the platter with the chicken. Then lower the heat and add the garlic and cook until fragrant. Add the vinegar, wine, chicken stock, peppers, soy sauce and rosemary. Bring liquid to a boil, add the chicken, sausage and any accumulated juices back to the pan and simmer until the sauce is reduced by half and chicken is cooked. You may want to put the lid on to finish cooking if the chicken needs more cooking time.
- Serve chicken, sausage and peppers with a drizzle of sauce and garnish with rosemary.