Chicken Scarpariello

Chicken Scarp is by far one of my favorite red sauce joint dishes that has absolutely no red sauce. Its a must whenever you go to a classic Italian-American restaurant. That could be for yourself as a main, or just to share with everyone at the table.

Italian-American Red Sauce joints are my favorite type of Italian restaurant. Whether it was home cooked meals or going out for dinner, they’re the dishes I grew up on. So I decided I need to to perfect them at home this way I can always have them on rotation in my house.

Chicken Scarp is an absolute classic… use chicken thighs to get the maximum amount of tenderness and juiciness, get the best quality Italian sausage you can find, add a little acid and heat from the sliced cherry peppers, and grab yourself some crusty bread to scoop up all that delicious sauce. This is one recipe you don’t want to pass on!

Yield: 4 Servings

Author: Rocco

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Chicken Scarpariello (Chicken Scarp)

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 2 pounds chicken thighs (cut into 1 inch pieces)
• 1 pound Italian fennel sausage
• 1 yellow onion, sliced
• 4 garlic cloves, smashed
• 1/2 to 1 cup hot cherry peppers (or sweet if you don’t want the heat)
• 1/4 cup cherry pepper brine (plus more if needed)
• 2/3 cup white wine
• 2-4 cups chicken broth, enough to cover
• 1-2 sprigs of rosemary, depending on taste
• 1-2 sprigs of sage, depending on taste
• 1/4 cup white wine vinegar (options/if needed)
• 2 tbsp butter
• AP flour, as needed
• Salt and pepper to taste

Instructions

1. Cut the chicken into bite sized pieces (about 1 inch), add to a bowl and season with salt, pepper and a dusting of flour. Mix until combined then set aside.
2. Heat a large, high-walled skillet over medium heat. Once hot, lightly drizzle with olive oil and add the sausage. Cook, turning occasionally, until all the sides are browned. Once browned, remove from the pan and set aside (don't worry if the sausage is not fully cooked through).
3. Drizzle the pan with a little more olive oil and add the chicken (work in batches if needed). Cook until the chicken is browned on all sides. Once browned, remove and set aside. While the chicken is browning, slice the sausage into bite sized pieces. (again, don't worry if the chicken is not fully cooked, you will braise the chicken and sausage later).
4. Add a little more olive oil to a pan along with the slice onions and smashed garlic. Lightly season with salt, and cook until fragrant and the onions are soft (about 3 minutes). Then deglaze the pan with white wine, and cook until the wine reduces by half. Scrapping the bottom of the pan to release all the fond.
5. Once the wine reduces, add the sausage and chicken back to the pot. Then pour in the broth, add the cherry peppers and their brine, and the fresh herbs.
6. Let the Scarp simmer until the sauce thickens and the chicken is tender (anywhere from 15-30 minutes). Taste and adjust seasoning along the way. If needed add some white wine vinegar (or cherry pepper brine) a tablespoon at a time.
7. Once thicken, remove the Scarp from the heat and toss with butter and fresh parsley.

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