Chicken Scarpariello with Sausage

Always on the hunt for easy, flavorful weeknight meals, this Chicken Scarpariello with Sausage and Peppers had an incredible depth of flavor and received rave reviews from my family. 

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 a gorgeous  Chicken Scarpariello with Sausage on a friend’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

With a depth of flavor from the sausage, wine, vinegar and herbs, this turned out to be a over the top entree. 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. Since I had all the ingredients except rosemary on hand, this Chicken Scarpariello was perfect for a memorable weeknight meal!

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Chicken Scarpariello with Sausage

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A fabulous, flavorful one pan entree that will tantalize your taste buds!

• Author: Liz Berg
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 6 servings 1x

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Serve chicken, sausage and peppers with a drizzle of sauce and garnish with rosemary.