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Chicken Scarpiello

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Chicken Scarpiello
2008-07-25 Main Dish
3 65

Chicken pieces are cooked and combined with hot and sweet sausage chunks, bell peppers, onion, broth, wine, and both pickled bell peppers and hot cherry peppers.

  • Servings: 6-8


1 lb Sausage Links, a combo of hot and sweet, cut into bite-size pieces
2× 2½ lb Chickens, cut into 12 small pieces (bone-in or boneless
1 Large Green Bell Pepper, julienned
1 Large Red Bell Pepper, julienned
1 Large Onion, cut lengthwise into ¼" slices
1 tsp Minced Garlic
½ cup Chicken Broth
½ cup Dry White Wine
½ cup Pickled Sweet Bell Peppers
½ cup Vinegar Juice From The Pickled Sweet Bell Peppers, or use balsamic vinegar
½ cup Halved, hot cherry peppers
½ tsp Dried Oregano
Salt & Pepper, to taste


Saute sausage pieces in skillet about 8 minutes until lightly browned. Using a slotted spoon, remove sausage from pan and set aside to drain. Meanwhile, heat oil in a large, deep saute pan over medium-high heat. Add chicken and saute about 15 minutes or until almost cooked through. Stir in peppers, onion and garlic; cook for 5 minutes or until vegetables are soft and almost beginning to brown. Drain off excess oil. Return sausage to pan. Add wine and chicken stock; bring to a boil. Stir in sweet bell peppers and the vinegar juice, the hot cherry peppers, the oregano, and salt and pepper. Again, bring to a boil. Lower heat and simmer slowly about 10 min or until flavors have combined, sauce has reduced, and chicken is done. Serves 6 to 8.

Helpful Tips:

Note: If desired, near the end of the cooking you may add 2 or 3 sliced, boiled potatoes to this dish.