Today we’re making Chicken Scarpariello, the perfect cold-weather meal!
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Cento Whole Cherry Peppers: https://amzn.to/3LOeDDW
Cento sliced cherry peppers: https://amzn.to/3CPrrVe
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Better than Boullion Reduced Sodium Chicken Base: https://amzn.to/3N6bCQy
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-scarpariello/
INGREDIENTS
1/2 cup (120ml) extra virgin olive oil – divided
1 1/2 pounds (680g) Italian sausage
3 pounds (1.4kg) chicken thighs – trimmed of overhanging fat
1 tablespoon (10g) Diamond Crystal Kosher salt – divided
1 teaspoon black pepper – divided
2 pounds (908g) small potatoes cut in half
2 large red bell peppers – sliced into 1/4″ strips
15 cloves garlic – halved
1 1/4 cups (300ml) dry white wine
3/4 cup (180ml) red wine vinegar
1 1/4 cups (300ml) no-sodium chicken stock
3 large hot cherry peppers – (or to taste) quartered and seeds removed
1/2 cup minced Italian flat-leaf parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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“Chicken Scarpariello – The Chicken Dinner To End All Other Chicken Dinners” üzerine 23 yorum
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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This would be good for keto !
This was def not your best day with losing footage and forgetting to add incredient! I'll hafta try those peppers! I agree about bone-in, skin-on chicken thighs. My fav and I always cut off that extra skin, too. I usually buy Mezzetta so hopefully they will have some of those peppers at Wally World! Hang in there and happy cooking!
What about adding some types of olives….
Can I sub with Calabrian chilis? What is the taste difference? Cherry peppers aren't common in Canada. I bought a jar once and didn't know how to use them.
Holy moly- just made this tonight for dinner and the family said it was the best meal ever!
We made this today, omg it is so good, thank you once again for sharing an amazing recipe. It is going into our entertaining rotation.
Jim, I made this tonight. Holy smokes, the meal was EPIC! I made the following minor changes. 1., I lowered the amount of olive oil. Perhaps in total I used 3 TBSP, and augmented with Costco "PAM" spray when needed. And 2., After tasting the reduction, I added a couple dashes of the God particle (aka MSG). What an incredibly amazing recipe! Thank you for sharing it.
8:15 LOL. not sure if you saw what you did there….
I love the taster comments! This dish is a winner for a great chicken and sausage dinner.
Made this yesterday. Thank you for sharing. I like how you show all the ingredients at the beginning. I've made a number of your dishes.
love that you got your son involved. he's a natural in front of the camera. I love getting my 9 year old son involved cooking, my 3 year old has just started now too. Great videos! Going to give this one a crack this week.
Jerry’s in East Rutherford.
Yoo, I never considered that I could get value from the sear stuck to the pan. Thanks for that.
First tried this dish 30 years ago after a trip to Raos. I got their cookbook and it has been my favorite for years. I use the Mezatta brand of pre-sliced hot and sweet peppers.
🙌 Thank you.
For posting this! I had an Italian boyfriend in college, and he made this dish a few times, and I have been trying to recreate ever since!!🙌
I have a large family. My kids loved this meal. I took James' comments to heart and cut the vinegar by half and used white wine vinegar instead. The sauce is so delicious I found my daughter offering to do the dishes so she could drink it out of the pan. We love your channel and have never been disappointed. God Bless
luv the way he wolfs down the food lol
I do onions, sub the vinegar for some of the juice from cherry peppers. I cook the potatoes in the same pan I roast it in and preheat it. Id say the yellow onions add a lot of liquid to the pan, and cool down/sweeten the cherry pepper vinegar/oil. I also add a few pads of butter to emulsify the sauce a bit. Awesome dish, amazing over polenta or with a bit of pasta. Cheers from Long Beach, NY
Looks so amazing!!!
Love this video… And love each ingredient you used. I know this is an epic dish. Will be making this weekend when I have time to gather all the ingredients and take my time putting it together. 🌿
Hey James! I made this dish tonight and it is perhaps the best chicken scarpariello that I’ve ever had! Thank you!
I made this and I live in a small town so NO Italian sausage and NO hot peppers but they had Mild. I used 10 chicken thighs. I added sliced carrots and mushrooms. While it was good, it was not vinegary as your son described it. It definitely had NO heat. I'll make it again when I can get all the correct ingredients. At least I now have dinner for two more nights.