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Chicken Scarpariello

Published on January 30, 2015 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

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This recipe is a tribute to Rao’s, Frank Isernio’s favorite restaurant in Las Vegas, and in his opinion, one of the best southern Italian restaurants in the country. This recipe is his version of Chicken Scarpariello, inspired by Rao’s. Best regards to Frank, Frankie Jr., Carla and Bubbles.

Chicken Scarpariello - chicken, sausage, peppers, onions, all in a tangy sauce #italianfood

Recipe Rating

  • (4.3 /5)
  • (3 Rating)

Ingredients

  • 4 Isernio’s Italian Sausages, 2 Mild Italian and 2 Hot Italian
  • 4 - 6 chicken thighs, boneless and skinless, about 1.5 lbs.
  • about 1/8 cup flour
  • 2 red potatoes, about 1 lb.
  • 5 Tbsp. olive oil
  • 1/2 large yellow onion, cut lengthwise into 1/4" strips
  • 2 bell peppers, red & yellow, cored, seeded and cut lengthwise into 1/4" strips
  • 3 cloves fresh garlic, finely chopped
  • 3 Tbsp. fresh oregano, coarsely chopped or 1 1/2 tps. dried
  • 2 hot cherry peppers, in vinegar from a jar, seeded and quartered - Optional
  • 2 Tbsp. white wine vinegar
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 3 - 4 tsp. Salt
  • freshly ground black pepper to taste

Instructions

  1. Preheat oven to 350°. Scrub potatoes and cut into quarters. Place in a sauce pan, cover with cold water and bring to a boil. Add 1 tsp. salt and boil, partially covered for 10 minutes. Drain well, cool slightly, peel and cut into 3/8" slices. Set aside.
  2. Heat 1 Tbsp. olive oil in a large 12" skillet on medium heat, cook the sausage on both sides, until browned, about 8 minutes total. Remove sausages from pan, cut into 3/4" slices and set aside. Sausage does not need to be cooked through, just browned on the outside.
  3. Pat chicken dry, salt & pepper both sides and dust in flour. Add 2 Tbsp. olive oil to the pan, saute chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan, cut into 2" pieces and set aside.
  4. Add 2 Tbsp. olive oil to the pan. Add the onion, peppers, 1 tsp. salt and 1 Tbsp. of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened. Add the chopped garlic and saute 1 minute. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the sausage, chicken, potatoes, cherry peppers, white wine vinegar, 1 Tbsp. fresh oregano and chicken broth. Mix well and place in oven uncovered for 20 minutes.
  5. Taste for salt & pepper, serve immediately with remaining fresh oregano.
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