Chicken scarpiello is definitely a recipe that you want to keep in your back pocket. It is simple, easy to make, budget friendly, and always a crowd pleaser! I like serving this sweet, salty, tangy chicken and sausage dish over buttered noodles, or polenta. Top with some freshly chopped parsley, and you have a fancy looking dinner that only takes 30 minutes to make!
I originally learned how to make this recipe from Lidia Bastianich, but I have slightly changed some of the ingredients and steps over time.3. Pour extra virgin olive oil into skillet over medium heat. In batches, brown the chicken and sausage. Do not overcrowd the skillet, or the meat will not brown well. Remove the chicken and sausage with a slotted spoon once browned, and transfer to a paper towel lined plate to drain.
- 3 lbs boneless skinless chicken thighs
- 8 oz sweet Italian sausage
- salt and pepper
- 1/4 c extra virgin olive oil
- 1 head of garlic peeled and sliced
- 1/2 c white wine vinegar
- 1/2 t dried oregano
- 1/4 c sliced cherry peppers deseeded *optional
- 1/4 c freshly chopped parsley
Cut up chicken thighs into large bite sized pieces: about 4-6 pieces per chicken thigh. Place the chicken in a large bowl and season the chicken with salt and pepper.
Remove the sausage from the casings and break up into bite sized pieces, about the size of the chicken. Add the sausage to the bowl with the chicken and mix together.
Pour extra virgin olive oil into skillet over medium heat. In batches, brown the chicken and sausage. Do not overcrowd the skillet, or the meat will not brown well. Remove the chicken and sausage with a slotted spoon once browned, and transfer to a paper towel lined plate to drain.
Once all of the chicken and sausage is browned, return it all to the skillet and add the garlic. Allow everything to cook together, until the garlic is soft and translucent.
Pour vinegar into skillet. Bring to boil, and lower the heat, allowing the vinegar to simmer. Cook for about 5 minutes, or until the vinegar has reduced a bit. Add oregano to the skillet, cover, and cook another 20 minutes.
When the chicken is tender and cooked through, add the peppers if you will be using them. Stir together, and top with parsley.
Store in airtight container in refrigerator for up to 3-4 days.