Thursday, March 17, 2011

Chicken Scarpariello

Chicken Scarpariello has to be one our favorite chicken dishes of all time! Well, maybe next to Rao's Lemon Chicken and Chicken Piccata. But it's way up there, really high on the list! My original post on Chicken Scarpariello is here!  It's the recipe I've used for years, and we love it. But this recipe from Rao's sounded so good, I decided to try it instead of my old standby, which is very similar. I left out the jalapeno's!  We loved it. In the old recipe I used lemon juice, this one had red wine vinegar! Nice change.






Rao's Chicken Scarpariello
Source: original recipe from Rao's Cookbook, original adaption at NY Times recipes
adapted There's Always Thyme to Cook

olive oil for pan
2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces (note - I also removed the skin!)
4 links Italian sausage (sweet, hot or both), in the casings, cut into 1-inch pieces
2 large bell peppers (red, yellow or green), seeded and cut into thin strips
1 large sweet onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
6 hot vinegared cherry peppers, left whole  (I used sliced and poured in a little juice)
2 to 3 small potatoes, peeled, boiled and sliced (optional)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup red wine vinegar
1 tablespoon dried oregano leaves
Salt and pepper to taste

Heat the oil in a large pan over medium-high heat. Sauté the sausage until brown. Remove from pan. In batches, brown the chicken on each side. Remove the chicken and drain on paper towels. In the same pan, sauté the bell peppers, onion and garlic until soft and beginning to brown, about 5 minutes. Remove from pan.

Carefully pour oil from pan. Return the sausage, chicken and vegetables to the pan. Add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano, salt and pepper. Cover and simmer until chicken is cooked through about 15 minutes. Uncover and continue cooking until the sauce has reduced slightly, about 10 minutes.

This tastes even better if prepared a day ahead. Prepare until the chicken has cooked through, don't reduce the sauce. Let cool and refrigerate. Next day, reheat, covered, until heated through. Uncover and continue simmering until sauce is reduced slightly.


Joining Suzy from Kitchen Bouquet for another Flashback Friday!

29 comments:

  1. Chicken is always a favourite in our house. I just love to find a new way of preparing it.This one is a keeper; thank you.
    Rita

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  2. Carol, I once saw Rao's restaurant kitchen featured in a segment of Martha Stewart's T.V. show years ago...not as good as the book.

    Seriously, this looks deliciously moist and satisfying, with a nice bite from the red wine vinegar.

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  3. This looks like a hearty meal! I always like a recipe that tastes good as leftovers. The cherry peppers I have never seen...

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  4. I love the combination of spices and vegetables. Looks so delicious!

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  5. One of our favorite meals, Carol. The spicy, vinegary taste is so addictive.

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  6. Carol, I haven't had this ages. Your photos and recipe have convinced me to pull it out of mothballs and make it again. Your recipe is wonderful. Have a great day. Blessings...Mary

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  7. A new chicken dish to me... looks good!!!

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  8. This recipe looks delicious! I need to try one of your chicken dishes soon!

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  9. Looks yummy and am sure it would be very tasty. I like your experiments with cooking.

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  10. Wow, that looks yummy! Mmmmm.....

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  11. chicken scarpariello is one of my favorite things to order from Italian restaurants! And if it's from Rao's, you know it has to be amazing. Thanks for this!

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  12. I love that there's chicken AND Italian sausage in here. SO fabulous! :)

    Sues

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  13. This is one of my husbands all time favorite dishes! I will have to make it for him again...he doesn't know that you jogged my memory with this recipe..he will just think that I was trying to please him...lol!! Thanks Carol!

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  14. I have never tasted this dish, but I will now! Thanks for sharing this recipe. It looks so appetizing and we enjoy chicken.
    ~Judy

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  15. I've never made anything like this but, wow, it sounds fantastic. I just have to figure out what a vinegared cherry pepper is!

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  16. Use any jarred hot pepper! That's what Rao's calls their brand, I guess. I also pour a little of the juice from the jar in for more flavor!

    Thanks for all the nice comments :)

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  17. I love a chicken dish prepared this way...I think I would put the Jalapeño back in the recipe since I LOVE spicy! Looks wonderful...Blessings, Catherine xo

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  18. 22 half pound chickens? Where do I find those? :)
    Looks good, Carol.

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  19. Wow, just reading the list of amazing ingredients, I swear I could smell it cooking. I must give this one a try ... thanks for sharing!

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  20. I have to try this. I think I will buy chicken thighs and drumsticks to make this. Looks absolutely delicious.

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  21. This is the absolute comfort meal! I love cooking with wine!

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  22. I know...I was a slacker this week and completely spaced on doing FF! This looks great though. I've never had this dish but I know I would love it. I'll have to put it on the to do list.

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  23. Anne Burrell must have been reading your blog, lol. She made this yesterday. I don't think I have it in my files ... taking care of that right now! YUM!

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  24. ok, I can't stand it any longer. I've got to figure out how to get an invitation to dinner at your house. You blow me away. Yum! :)

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  25. Carol, we made this a while back and it is delicious!!

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  26. I couldn't get Italian sausage so I used bacon instead. It tasted great but would love to try it again using the correct ingredients. Thanks

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  27. Thanks the comments!

    @ Kate, bacon sounds really good, different from the sausage. Hope you can find it next time!

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Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

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