Description
Bobby Flay’s chicken scarpariello brings bold Italian-American flavors from New York’s kitchens to dinner tables. Juicy chicken thighs simmered in a zesty white wine sauce with peppers and sausage create an irresistible meal you’ll savor completely.
Ingredients
Scale
- 2 chickens (3 lbs each), cut into 8–10 pieces, bone-in
- 1 lb fennel sausage, bite-size pieces
- 1 Spanish onion, ¼-inch slices
- 3 cloves garlic, smashed and chopped
- 1 cup hot cherry peppers, quartered
- ¾ cup (180 ml) white wine
- ½ cup (120 ml) hot cherry pepper juice
- 1 cup (240 ml) chicken stock, extra if needed
- 3 sprigs fresh oregano, chopped
- 2 tbsps (30 ml) extra-virgin olive oil
- kosher salt, to taste
Instructions
- Sausage Searing: Heat olive oil in a large skillet over medium-high heat until shimmering, then brown sausage pieces to develop a deep caramelized crust and set aside on a separate plate.
- Chicken Preparation: Season chicken pieces with salt and pepper, then sear in the same skillet until golden-brown on all sides, removing and reserving with the sausage while maintaining the flavorful pan fond.
- Aromatics Development: Lower heat and add fresh olive oil, sautéing diced onions with a pinch of salt until translucent, then introduce minced garlic and stir continuously to release its fragrant essence without scorching.
- Flavor Intensification: Deglaze the skillet with white wine, vigorously scraping the browned bits from the pan’s surface, and reduce the liquid by half to concentrate the underlying flavors.
- Liquid Integration: Reintroduce sausage and chicken to the pan, incorporating cherry peppers, their juice, chicken stock, and dried oregano, then bring to a robust boil before reducing to a gentle simmer.
- Final Simmering: Partially cover the skillet and cook for 15 minutes, then uncover and continue simmering for an additional 5 minutes, adjusting seasonings to achieve a rich, slightly soupy consistency that melds all ingredients into a harmonious dish.
Notes
- Sear with Precision: Develop a golden-brown crust on meats by ensuring the skillet is properly heated before adding proteins, creating deep flavor foundations.
- Flavor Layering Technique: Preserve fond (browned bits) between each cooking stage to build complex, rich taste profiles throughout the dish.
- Pepper Power: Choose high-quality cherry peppers for authentic heat and tanginess, which significantly elevate the overall taste experience.
- Liquid Balance Matters: Reduce wine and stock strategically to create a perfect sauce consistency that coats the chicken and sausage without becoming too thick or thin.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg