Chicken Scarpariello
Chicken Scarpariello
Cook time: 1 HourTotal time: 1 Hour
After eating at the iconic and nearly impossible to get into, Rao’s, we could not stop thinking about their chicken scarpariello - a spicy, vinegary, addictive sauce coating tender chicken. Here’s our remake! We absolutely loved this chicken and can’t believe the way the flavors develop!
Ingredients
- 6 bone-in, skin on chicken thighs and/or drumsticks
- 2 raw links pork sausage (1 sweet and 1 hot), sliced in 1 1/2 inch pieces
- Mini yukon gold potatoes
- All purpose flour, for dusting
- 6 cloves of garlic, smashed and cut into 4’s lengthwise
- 1/2 an onion, sliced
- 1/2 a red pepper, sliced
- Around 4-5 cherry peppers or Peppadew pickled peppers (more if you like it spicy), sliced
- 1/4 cup + 2 tbsp olive oil
- 1/2 cup white wine
- 2 cups of low-sodium chicken stock
- 2 tbsp red wine vinegar or pickled pepper juice
- 2 tbsp butter
- Juice of 1 lemon
- 2 rosemary springs and/or dried oregano
- Salt & pepper
- Parsley
Instructions
- Preheat the oven to 400 degrees with a sheet pan inside (let heat for about 5-10 minutes), meanwhile half potatoes and place cut side down on warmed sheet pan with 2 tbsp of olive oil, some of the rosemary or oregano, and season with salt and pepper - let bake for 20 minutes or so until crispy ont he bottom
- Now prep your chicken - season with salt and pepper and dust in flour then cut all the veggies
- In a large pan on medium-high heat add some of the olive oil and sear off the sausage until browned, remove from pan
- If the pan needs more oil, add more and sear chicken on both sides until browned, remove from pan
- Add the rest of your olive oil and slowly cook off veggies starting with onions, peppers, pickled peppers, and add garlic once these have softened slightly
- Now add white wine and cook off for 3 minutes, add chicken broth, lemon juice, red wine vinegar or pickled pepper juice, rosemary springs, and dried oregano
- Add chicken and sausage back in and cover to simmer for about 20 minutes
- Finish the sauce with butter, more salt and pepper if needed, add crispy potatoes in, and top with parsley!
