I was searching for some new chicken recipes and came across this Chicken Scarpariello on J. Kenji Lopez-Alt’s Youtube channel SERIOUS EATS.Jump to Recipe
What I loved about this recipe was the addition of the sausage and the brininess from the piquillo peppers. I also added lots of onions, bell peppers and shallots. The dish is served with potatoes that have been braised with the chicken and sausages. Something like rice, or even mashed potatoes, would make for a great vehicle to pick up all the liquid and the flavor in the broth from the braising process.
I really enjoy dishes that our one pot dishes, not just because there is only one pot to clean. I really like the comfort food, rustic aspect of the dishes. The flavors get a good chance to marry together and there are many textures in the dish. Some other examples that I have made and enjoyed include:
CHICKEN & SAUSAGE GUMBO – AN ALL-TIME FAVORITE
One of the benefits of this recipe is that it is a one pot meal. I like one pot meals because I find it fun to throw everything in one pot more than having less to clean. For those of you love cooking like me, the more I grow the more dishes I do. It is just part of the process. For those of you that are very observant, you will note my one pot meal was actually two pots. I bought so much chicken, I could not fit it all in one pot. I love my new STAUB pot. The shape is perfect for so many different cooking methods – braising, sauteing, etc. I really like the clear lid which enables one to see the food without having to lift the top.
The cast of characters.
Building the one pot chicken dish.
The Chicken Scarpariello plated.
One pot meals are good for convenience but even better because all the flavors meld together as they do in this Chicken Scarpariello.
- 2 Whole Chickens minus the wings
- 5 Whole Turkey Italian sausages
- 1 Tbps Vegetable oil
- 1 Whole Yellow onion sliced
- 2 Whole Shallots sliced
- 1 Whole Red bell pepper sliced
- 1 Whole Green bell pepper sliced
- 6 Cloves Garlic sliced
- 8 Ounce Jar of Piquillo peppers
- 3 Lbs Small potaotes
- 8 Ounces Frozen peas
- 1 Cup White wine
- 1 Cup Homemade stock store bought works too
- 2 Tbsp Sugar
- 1 Tbsp Salt but really to taste
- 1 Tbsp Ground black pepper but really to taste
Preheat oven to 350°F. Season the chicken with the salt and pepper. Next, heat oil in a Dutch oven over medium-high heat until shimmering. Add in the chicken skin side down. Cook without moving the chicken the skin is browned and crisp, about 8 minutes total. The chicken skin should release from the bottom of the pan when cooked to the right level. Then, turn over the chicken and brown lightly on second side for maybe 3 minutes. Transfer chicken to a large plate and set aside. Using the remaing grese in the Dutch oven, add in the sausage. Brown on both sides which should take close to 2 minutes per side. Remove the sausages to a cutting board and let cool. Once cool enough, cut them into good size peices – 3 to 4 pieces per sausage. Meanwhile, add the onions and peppers to the Ductch oven and cook until softened – some 4 or 5 minutes. Be sure to stir using a wooden spoon to scrape up the browned bits. Add the garlic, stir to combine, and cook until fragrant, about 1 minute. Next, add in the piquillo peppers with there brine. Add in the wine and reduce the liquid by half. This will take a few minutes. Now, add in the chicken stock and mix well. First, return the sausages to the pot. Then, nestle chicken pieces skin-side-up in the pot. The skin should be just showing so it will stay crisp. Now, put the Dutch oven in the oven without the lid and cook until chicken is tender, about 30 minutes. In the last 10 minutes of cooking, throw in the peas. Let the dish rest for a couple of minutes when cooked. Serve and enjoy!
Adapted from Serious Eats – https://www.youtube.com/watch?v=Q8qW3TtN0ao&t=1s