• Original Creations

    Chicken Scarpiello

    July 20, 2018 /

    When I think of comfort food, one of the first dishes that comes to mind is Chicken Scarpiello. This has been a long time favorite since the first time I tried it a few years back.

    Anytime I eat something out that I enjoy, I always make it a point to come home and recreate my own variation.

    If you’re like me and enjoy food with a little bit of a kick, this is a recipe for you. With fall off the bone chicken pieces, Italian sausage, and a buttery white wine, garlic, and hot pepper broth, this dish is a winner every time.

    While this is certainly not one of my more simplistic “weeknight” meals, it is definitely one to keep in the recipe box for those days when you have a bit more time on your hands or are entertaining and want to serve a restaurant quality entree that’ll be sure to impress your guests (not to mention make the house smell ahhhmazinggg). Now all we need is a loaf of bread to sop up all of the delicious sauce- am I right?

    Chicken Scarpiello
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    Ingredients
    1. Chicken Drumsticks (6 Pieces)
    2. Chicken Thighs (4 Pieces)
    3. 1 Small Pack Sweet Italian Sausage (6 Links- Casings Removed)
    4. 4 Cloves of Garlic (Sliced)
    5. 1 Small Yellow Onion (Diced)
    6. 3/4 Cup White Wine
    7. 5 TBSP Butter
    8. 2 Cups Chicken Stock
    9. 1/4 Cup Hot Cherry Pepper Slices
    10. 1/4 Cup Hot Cherry Pepper Juice
    11. Salt & Pepper to Taste
    12. Olive Oil
    Instructions
    1. Rinse chicken pieces and dry (well) with a paper towel. This is important in making sure the chicken has a good crust on it to lock in moisture during the searing process to follow.
    2. Remove casings from sausage and pull apart into 3-4 pieces. Set aside.
    3. In a large frying pan over medium/high heat, add 1/4 Cup of Olive Oil and a TBSP of Butter- melt down. Once the pan is hot, add chicken pieces, skin side down, and cook for approx. 3-4 minutes on each side or until the skin has become crisp and medium golden brown in color.
    4. Remove the par-cooked chicken from the frying pan onto a paper towel lined baking sheet (see notes).
    5. In a separate frying pan or dutch oven pot, add a TBSP of olive oil and the sausage and cook until caramelized on all sides. Transfer onto a paper towel to blot up any excess oil.
    6. In the same pot, add a fresh TBSP of Olive Oil and sauté fresh garlic and onions until light golden brown.
    7. Add white wine and reduce down for 2-3 minutes. Add 3 TBSP of butter and stir to combine. Add chicken stock, cherry pepper juice, and cherry pepper slices and bring to a boil. Add chicken pieces and sausage back into the pot, and reduce heat to low and cover with a lid.
    8. Simmer for 45 minutes or until sausage is fully cooked and chicken begins to pull away from the bone.
    9. Season with salt and pepper and stir. Cover again and cook for an additional 15 minutes.
    10. Transfer to a serving dish and enjoy hot over rice or potatoes.
    Notes
    1. **The searing of the chicken will likely need to be done in a few batches. DO NOT overcrowd the pan or the chicken will steam instead of fry and skin will never crisp up. This is an important step in making sure the chicken locks in moisture and will have the "fall off the bone" consistency you are looking for in the finished dish.
    2. **If you have a splatter screen on hand USE IT- this dish, especially during the searing off of the chicken and sausage will pop hot oil out of the pan so brace yourselves!
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