Chicken Scarpariello

Chicken Scarpariello


Serves: 4

Prep: 20 minutes

Cook: 35 minutes


8 Boneless, skinless chicken thighs ( I like thighs best for this!)

Salt and Pepper

Flour for dredging

1/3 C. Olive Oil

4 Links Italian Sausage ( cut into pieces)

5 Whole Garlic Cloves

1 Medium Fresh Red Pepper – cut into  pieces

6 Peppadews or Pickled type peppers – cut into strips ( I like a combo of orange and red ones) They are sweet South African peppers that can be found in jars or in olive bars at most grocers.

1/2 lb. Mushrooms ( I like the wild ones!)

1/2 C. Dry White Wine

5 Fresh Sage Leaves

1 Tsp. Fresh Thyme Leaves

1 Long Fresh Rosemary Sprig

2 C. Chicken Broth

Juice of a fresh Lemon

2 Tbsp. Butter


Add some salt and pepper to the flour and mix. Dredge the chicken thighs in this flour.

Brown the thighs in the olive oil – adding more if needed. Then remove the thighs to a platter and set aside.

Add the sausage pieces to the same pan, brown them, and add them to the platter with the chicken.

A look at Peppadews – sweet and luscious –  for those unfamiliar and the next group of ingredients to include.

Back in the pan, add the garlic cloves, red pepper, Peppadews, and mushrooms – Cook for about 5 minutes.

The color begins to emerge!

Add the wine to the pan and de-glaze about 3 minutes at a good simmer.

Add the chicken and sausage back to the pan and add the sage, rosemary, broth, and lemon juice. A gorgeous display of color has appropriated your pan!! Stir.

Heat until bubbling. Cover and reduce heat to simmer. Simmer for 20 minutes – then uncover and continue to simmer for another 5 minutes.

Remove the pan from the heat and add the butter – melt in.

Remove the garlic cloves, if you like.

How to serve your CHICKEN SCARPARIELLO? Serve it straight up on its own with plenty of Italian crusty bread OR serve it over mashed potatoe over polenta for a meal with a Northern Italian edge. Of course, it is always delicious over a pasta like Cappellini.

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