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Recipe of the Week: Chicken Scarpariello with Sausage, Roasted Peppers and Olives

By Staff | Aug 4, 2020

Chef Loretta Paganini

These days we are all asking ourselves more often than ever what should I make for dinner tonight? Are you looking for dinner inspiration rather than the same take out? Well, I have the solution for you. A delicious dinner idea that will satisfy the whole family and keep you out of the kitchen. This recipe is quick, easy and delicious, it can be prepared a few days ahead and it can even be frozen when you find chicken on sale. Serves eight. (Chef tip: For more flavor and juicy results buy bone-in chicken; for faster cooking results buy boneless chicken.)

2 small fryer chickens (about 2 1/2 pounds each)

Salt and freshly ground pepper, as needed

1/4 cup olive oil, or as needed

1 pound sweet Italian sausage, cut into 1-inch pieces

10 garlic cloves, peeled and chopped fine

2 red bell peppers, roasted, sliced

8 ounces Kalamata olives, drained

1/4 cup white wine vinegar

1/4 cup dry white wine

1 cup chicken stock

1/4 cup fresh Italian parsley, chopped

Cut each chicken into eight pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper.

Preheat oven to 450F. Heat two tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as will fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8-10 minutes.

Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from overbrowning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden; being careful not to burn it. Scatter the peppers and olives into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 2-3 minutes. Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat.

Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 20-25 minutes. Once the sauce has thickened, top with parsley and serve.