Description
Bobby Flay’s chicken scarpariello brings zesty Italian-American flavors to your dinner table. Juicy chicken thighs mingle with sweet peppers and tangy pepperoncini, creating a rustic dish you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 3-pound chickens, cut into 8 to 10 pieces with bone left intact
- 1 pound fennel sausage, cut into bite-size pieces
Vegetables and Aromatics:
- 1 Spanish onion, cut into ¼-inch slices
- 3 cloves garlic, smashed and finely chopped
- 1 cup quartered hot cherry peppers
Liquids, Seasonings, and Herbs:
- ¾ cup white wine
- ½ 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
- 2 tablespoons extra-virgin olive oil
- Kosher salt to taste
Instructions
- Warm extra virgin olive oil in a spacious skillet over medium-high temperature, allowing the pan to develop a slight shimmer before introducing the sausage.
- Thoroughly brown the sausage pieces until they develop a rich caramelized exterior, then transfer to a separate plate, maintaining the flavorful fond in the cooking vessel.
- Season the chicken pieces generously with kosher salt and freshly ground black pepper, then carefully place into the identical skillet to achieve a golden-brown crust on all surfaces.
- Remove the chicken and set alongside the sausage, preserving the developing layer of flavor at the bottom of the pan.
- Reduce the heat slightly and add a fresh drizzle of olive oil, then introduce the diced onions sprinkled with a pinch of salt, allowing them to become translucent and soft for approximately 6-7 minutes.
- Mince the garlic finely and incorporate into the softened onions, stirring continuously for 2-3 minutes to release its aromatic qualities without burning.
- Deglaze the pan with white wine, using a wooden spoon to scrape up the concentrated browned bits clinging to the skillet’s surface, reducing the liquid by half.
- Return the seared sausage and chicken to the pan, then add chopped cherry peppers, their accompanying juice, chicken stock (473 milliliters / 16 fluid ounces), and dried oregano.
- Increase heat to bring the mixture to a vigorous boil, then immediately reduce to a gentle simmer, partially covering the skillet for 15 minutes.
- Remove the lid and continue simmering for an additional 5 minutes, tasting and adjusting seasoning as needed to achieve a slightly soupy, robustly spiced consistency.
Notes
- Zesty lime juice brightens the marinade’s overall flavor profile.
- Ground cumin and fresh cilantro add authentic Mexican-inspired depth.
- Marinating overnight intensifies the steak’s tenderness and absorption of seasonings.
- Whisking ingredients thoroughly prevents separation and ensures even coating.
- Room temperature ingredients blend more smoothly and consistently.
- Taste and adjust seasonings before final application to maximize flavor impact.
- Use a non-reactive glass or ceramic dish to prevent metallic contamination during marinating.
- Patting meat dry before marinating helps seasoning adhere more effectively.
- Extra marinade can double as a quick sauce after proper boiling to eliminate bacteria.
- Refrigeration during marinating prevents bacterial growth and maintains food safety.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 150 mg