Today we’re making Chicken Scarpariello, the perfect cold-weather meal!
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Cento Whole Cherry Peppers: https://amzn.to/3LOeDDW
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Mezzetta Cherry Peppers 2 pack: https://amzn.to/3uLCSLU
Frantoia Olive Oil 3 Liter: https://amzn.to/3rfunDU
Better than Boullion Reduced Sodium Chicken Base: https://amzn.to/3N6bCQy
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-scarpariello/
INGREDIENTS
1/2 cup (120ml) extra virgin olive oil – divided
1 1/2 pounds (680g) Italian sausage
3 pounds (1.4kg) chicken thighs – trimmed of overhanging fat
1 tablespoon (10g) Diamond Crystal Kosher salt – divided
1 teaspoon black pepper – divided
2 pounds (908g) small potatoes cut in half
2 large red bell peppers – sliced into 1/4″ strips
15 cloves garlic – halved
1 1/4 cups (300ml) dry white wine
3/4 cup (180ml) red wine vinegar
1 1/4 cups (300ml) no-sodium chicken stock
3 large hot cherry peppers – (or to taste) quartered and seeds removed
1/2 cup minced Italian flat-leaf parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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20 Comments
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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First tried this dish 30 years ago after a trip to Raos. I got their cookbook and it has been my favorite for years. I use the Mezatta brand of pre-sliced hot and sweet peppers.
🙌 Thank you.
For posting this! I had an Italian boyfriend in college, and he made this dish a few times, and I have been trying to recreate ever since!!🙌
I have a large family. My kids loved this meal. I took James' comments to heart and cut the vinegar by half and used white wine vinegar instead. The sauce is so delicious I found my daughter offering to do the dishes so she could drink it out of the pan. We love your channel and have never been disappointed. God Bless
luv the way he wolfs down the food lol
I do onions, sub the vinegar for some of the juice from cherry peppers. I cook the potatoes in the same pan I roast it in and preheat it. Id say the yellow onions add a lot of liquid to the pan, and cool down/sweeten the cherry pepper vinegar/oil. I also add a few pads of butter to emulsify the sauce a bit. Awesome dish, amazing over polenta or with a bit of pasta. Cheers from Long Beach, NY
Looks so amazing!!!
Love this video… And love each ingredient you used. I know this is an epic dish. Will be making this weekend when I have time to gather all the ingredients and take my time putting it together. 🌿
Hey James! I made this dish tonight and it is perhaps the best chicken scarpariello that I’ve ever had! Thank you!
I made this and I live in a small town so NO Italian sausage and NO hot peppers but they had Mild. I used 10 chicken thighs. I added sliced carrots and mushrooms. While it was good, it was not vinegary as your son described it. It definitely had NO heat. I'll make it again when I can get all the correct ingredients. At least I now have dinner for two more nights.
Made this last night and my wife said it was the best dish I've made from your channel. The quality of the sausage makes a huge difference in the flavor of the dish, don't want to scrimp on that! I noticed some of the other recipes out there add a chopped onion – any reason why you omit that?
If they're too spicy then back auwff on em
Amazing as always homie
I made this tonight and it was so delicious! My son and I now share a favorite!!
Looks fantastic, thanks! If this video has already been done, i apologize but could you please give us your version of a patty melt or homemade White Castle sliders?
It's amazing for all the ingredients involved how easy this recipe is and it's one pot cooking.😊
Nice
"the taste tester is not home yet" 😛 just subscribed.
Made this and we all loved it. Perfect cold weather comfort food–hearty and spicy–served with homemade focaccia for sopping up the sauce and a simple salad. A memorable meal. Thanks for sharing.
Yum!!!