Why You’ll Love This Chicken Scarpariello Recipe
When you plunge into this Chicken Scarpariello recipe, you’ll immediately appreciate its bold flavors and comforting warmth.
I love how each ingredient harmonizes, creating a dish that feels both rustic and refined. The combination of tender chicken and savory sausage, paired with vibrant bell peppers and zesty vinegared peppers, creates a delightful balance.
As it simmers, the aroma fills my kitchen, inviting everyone to gather around the table. This dish brings back memories of family gatherings, laughter, and shared stories.
You’ll find that Chicken Scarpariello isn’t just a meal; it’s an experience that warms the heart and satisfies the soul.
Ingredients of Chicken Scarpariello
When it comes to making Chicken Scarpariello, having the right ingredients is key to capturing the heart of this dish. Picture yourself in the kitchen, surrounded by the vibrant colors of fresh vegetables and the savory scents of sausage and chicken. It’s a bit like an orchestra, where each ingredient plays its part, creating a symphony of flavors that will leave your taste buds dancing.
Plus, you don’t need to be a professional chef to whip up this delightful meal. Just gather the goodies, roll up your sleeves, and get ready to create something special.
Here’s what you’ll need to make Chicken Scarpariello:
- 1 1/2 cups vegetable oil
- 1 lb sausage (a mix of hot and sweet), cut into bite-sized pieces
- 2 – 2 1/2 lbs chicken, cut into 12 small pieces (bone-in)
- 2 large bell peppers (red, green, or yellow), cored, seeded, and cut lengthwise into 1/4-inch strips
- 1 large yellow onion, cut lengthwise into 1/4-inch slices
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup halved vinegared hot cherry peppers
- 1/2 cup vinegared sweet bell peppers
- 1/2 cup vinegar (from vinegared sweet bell peppers)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 1/2 lbs red or yellow bell peppers (for pickling)
- 6 pickling onions
- 1 teaspoon coarse salt
- 2 cups white wine vinegar
- 1/2 cup cold water
Now, while gathering these ingredients, don’t forget to think about the flavors you enjoy most. For instance, if you love a little extra heat, feel free to lean heavier on the hot sausage or add more hot cherry peppers.
And if you’re feeling adventurous, why not try experimenting with different types of peppers? There’s no hard and fast rule here; it’s all about what brings joy to your palate.
Just remember, cooking is meant to be fun, so don’t stress too much about sticking to the recipe. After all, if you end up with a bit more garlic or a dash of your favorite spice, it could lead to a delightful surprise. Happy cooking!
How to Make Chicken Scarpariello
Making Chicken Scarpariello is like throwing a little culinary party in your kitchen. First up, grab a large deep sauté pan and heat 1 1/2 cups of vegetable oil over medium-high heat. Once it’s shimmering and ready to go, toss in 1 pound of sausage, a delightful mix of hot and sweet, cut into bite-sized pieces. Sauté those little gems for about 8 minutes until they’re lightly browned. The aroma wafting through your kitchen will make you think you’re already halfway to flavor town.
After that, using a slotted spoon, scoop them out and set them aside. Don’t you just love multitasking in the kitchen?
Now, let’s get to the star of the show—the chicken. Pat 2 to 2 1/2 pounds of bone-in chicken pieces dry. This step is essential because nobody likes a soggy chicken. Sauté those for about 15 minutes, letting them get golden and cooked through.
Then, it’s time to add some color and flavor. Stir in 2 large bell peppers (red, green, or yellow) cut into strips, along with 1 large yellow onion sliced beautifully, and 1 teaspoon of minced garlic. Sauté those together for another 5 minutes until the veggies are soft and might even start to brown a bit. At this point, your kitchen should smell heavenly, and you might be tempted to sneak a taste (no judgment here).
Now, drain off all that excess oil (as tempting as it may be to keep it for flavor, trust me, you won’t need it), and return the sausage to the pan. Pour in 1/2 cup of dry white wine and 1/2 cup of chicken broth—this is where the magic happens, as the flavors meld together.
Bring that concoction to a boil and then stir in 1/2 cup of halved vinegared hot cherry peppers, 1/2 cup of vinegared sweet bell peppers, 1/2 cup of the vinegar from the sweet peppers, and 1/2 teaspoon of dried oregano. Don’t forget to season with salt and pepper to taste.
Lower the heat, let it simmer for about 10 minutes, and watch as the sauce reduces and all the flavors combine beautifully. At this point, you’ll want to serve it up, maybe over some pasta or with some crusty bread. Your taste buds will thank you later. Happy cooking!
Chicken Scarpariello Substitutions & Variations
After you’ve mastered the art of creating Chicken Scarpariello, you might want to switch things up a bit.
For a twist, try swapping chicken for pork or using shrimp for a seafood variation. You can also experiment with different sausage types—Italian turkey sausage works well if you want a lighter dish.
If you’re not a fan of bell peppers, zucchini or mushrooms can add great flavor.
And don’t hesitate to adjust the heat; adding more hot cherry peppers or even jalapeños can spice things up.
Each variation brings a unique flair to this classic dish!
Additional Tips & Notes
To guarantee your Chicken Scarpariello turns out perfectly, I recommend prepping all your ingredients before you start cooking. This saves you time and helps maintain focus.
Don’t skip the resting time for the chicken; it enhances the flavor and moisture. If you like a bit more heat, feel free to add extra hot peppers.
I also suggest tasting and adjusting the seasoning during cooking; everyone’s palate is different.
Finally, serve it with crusty bread to soak up the delicious sauce. Enjoy your meal, and don’t hesitate to share your variations or tips with others! Happy cooking!