This Chicken Scarpariello recipe is made with fennel sausage, chicken, onions, garlic, hot cherry peppers, and oregano. It takes around 75 minutes to make and serves 6 people.
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? Why You’ll Love This Chicken Scarpariello Recipe:
- Flavorful Fusion: The combination of savory fennel sausage, tender chicken, tangy hot cherry peppers, and aromatic oregano creates a burst of flavor in every bite.
- Easy Preparation: With simple ingredients and straightforward cooking steps, this recipe is accessible to both novice and experienced cooks alike.
- Crowd Pleaser: Chicken Scarpariello is a dish that appeals to a wide range of tastes, making it perfect for family dinners, gatherings, or casual entertaining.
- Versatility: Serve it with crusty bread, over pasta, or alongside roasted vegetables for a versatile meal that can be customized to suit your preferences.
- Balanced Heat: The combination of hot cherry peppers and their juice adds a pleasant heat to the dish without overpowering the other flavors, creating a well-balanced and satisfying dish.
❓ What Is Barefoot Contessa Chicken Scarpariello?
Barefoot Contessa Chicken Scarpariello is a flavorful Italian-American dish made with chicken, sausage, peppers, and onions. It boasts a perfect balance of savory, tangy, and spicy flavors.
? Barefoot Contessa Chicken Scarpariello Ingredients
- Extra-virgin olive oil
- 1 pound fennel sausage, cut into bite- size pieces
- 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
- Kosher salt
- 1 Spanish onion, cut into 1/4-inch slices
- 3 cloves garlic, smashed and finely chopped
- 3/4 cup white wine
- 1 cup quartered hot cherry peppers
- 1/2 cup hot cherry pepper juice, from the jar
- 1 cup chicken stock, plus a little more if needed
- 3 sprigs fresh oregano, picked and chopped
? How To Make Barefoot Contessa Chicken Scarpariello
- Put olive oil in a big, wide pan and heat it over medium-high. Put in the sausage and cook it well. With a slotted spoon, take out the sausage and set it aside.
- Add a lot of salt to the chicken and put it in the pan where the sausage was cooked. Cook the chicken well. Remove the chicken from the pan and set it aside once it’s cooked on all sides.
- Take the pan back over the heat and drain the oil. Sprinkle some fresh olive oil on the pan, then add the onions and salt to taste. For 6 to 7 minutes, over medium heat, cook the onions until they are clear and smell great. Second or third time through, add the garlic and cook.
- Cut the wine in half by adding it to the pan. Once the wine is almost gone, scrape the pan’s bottom to get rid of any brown bits. Put the chicken and sausage back in the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, then lower the heat to a simmer. Simmer for 15 minutes with the lid partially on top. Take off the lid and let it cook for five more minutes. If the stock has dried out too much, add more chicken stock.
- If you need to, taste and make changes to the flavor. When it’s done, the meal should be tasty, a little soupy, and spicy.
? Recipe Tips:
- Use fennel sausage for authentic flavor.
- Adjust spice level by controlling amount of hot cherry peppers.
- Ensure chicken is cooked through but not overcooked.
- Maintain balance in sauce thickness; adjust with chicken stock if too thick.
- Serve immediately to enjoy optimal taste and texture.
? What To Serve With Chicken Scarpariello?
Serve Chicken Scarpariello with creamy polenta or roasted garlic mashed potatoes to soak up the savory sauce a side of sautéed greens, like spinach or broccoli rabe, adds color and balance crusty bread is perfect for dipping into the flavorful sauce.
? How To Store Leftovers Chicken Scarpariello?
- Refrigerator: To store Leftovers Chicken Scarpariello refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze place cooled Leftovers Chicken Scarpariello in a freezer-safe container or bag, removing excess air and store for up to 3 months.
? How To Reheat Leftovers Chicken Scarpariello?
- On The Stovetop: Reheat Leftovers Chicken Scarpariello in a pan over low heat, adding a splash of chicken stock to prevent drying for up 4-6 minutes.
- In The Microwave: Cover Leftovers Chicken Scarpariello with a damp paper towel and heat for up 5-8 minutes stirring in between.
- In The Oven: Place Leftovers Chicken Scarpariello in a baking dish cover it with foil and warm at 350°F (175°C) for about 15 minutes.
FAQ’S
Can I Make Chicken Scarpariello In A Slow Cooker?
Yes, Chicken Scarpariello can be made in a slow cooker. Brown the chicken and sausage first, then transfer to the slow cooker with other ingredients. Cook on low for 4-6 hours.
How Do I Prevent The Chicken From Drying Out In Chicken Scarpariello?
To prevent chicken from drying out, ensure it’s not overcooked. Use bone-in chicken pieces, baste with sauce, and cover while cooking to retain moisture.
How Do I Know When The Chicken Is Cooked Through In Chicken Scarpariello?
Chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness.
Can I Use Boneless Chicken For Chicken Scarpariello?
Yes, boneless chicken can be used for Chicken Scarpariello. Adjust cooking time as boneless chicken tends to cook faster. Cut into similar-sized pieces for even cooking.
More Barefoot Contessa Recipe:
- Barefoot Contessa Sirloin Tip Roast Recipe
- Barefoot Contessa Mac And Cheese
- Barefoot Contessa Asparagus Quiche
Nutrition Facts
Serving Size1 of 6 servings
- Calories: 868
- Total Fat: 80 g
- Saturated Fat: 23 g
- Carbohydrates: 8 g
- Dietary Fiber: 2 g
- Sugar: 3 g
- Protein: 70 g
- Cholesterol: 290 mg
- Sodium: 1579 mg
Barefoot Contessa Chicken Scarpariello
Description
This Chicken Scarpariello recipe is made with fennel sausage, chicken, onions, garlic, hot cherry peppers, and oregano. It takes around 75 minutes to make and serves 6 people.
Ingredients
Instructions
- Put olive oil in a big, wide pan and heat it over medium-high. Put in the sausage and cook it well. With a slotted spoon, take out the sausage and set it aside.
- Add a lot of salt to the chicken and put it in the pan where the sausage was cooked. Cook the chicken well. Remove the chicken from the pan and set it aside once it’s cooked on all sides.
- Take the pan back over the heat and drain the oil. Sprinkle some fresh olive oil on the pan, then add the onions and salt to taste. For 6 to 7 minutes, over medium heat, cook the onions until they are clear and smell great. Second or third time through, add the garlic and cook.
- Cut the wine in half by adding it to the pan. Once the wine is almost gone, scrape the pan’s bottom to get rid of any brown bits. Put the chicken and sausage back in the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, then lower the heat to a simmer. Simmer for 15 minutes with the lid partially on top.
- Take off the lid and let it cook for five more minutes. If the stock has dried out too much, add more chicken stock.
- If you need to, taste and make changes to the flavor. When it’s done, the meal should be tasty, a little soupy, and spicy.
Notes
- Use fennel sausage for authentic flavor.
Adjust spice level by controlling amount of hot cherry peppers.
Ensure chicken is cooked through but not overcooked.
Maintain balance in sauce thickness; adjust with chicken stock if too thick.
Serve immediately to enjoy optimal taste and texture.