Chef notes
This is a classic Italian dish from Naples that has many different variations. My mother, Mama Scotto, grew up working in a chicken market, so chicken was her specialty, though some nights she took it to an extreme, for example, by making chicken salad and chicken soup. This was one of many dishes that she made and certainly a favorite of mine. In this more modern version, we include potatoes. We love it because it's an all-in-one meal and a great dish on a cold night to warm your belly and soul.
Chicken scarpariello tastes best when it's served hot. The vinegar peppers give it a nice punch and really make the dish. You will love these spicy peppers and will want to use them in many other dishes. The sauce on this chicken is so delicious, you could use it with salmon or even veal.
To make this recipe easier, it's best to precook the marbled potatoes as well as the chicken sausage.This is one of those recipes where you cook it slow and low because you want your chicken to be juicy and moist. The recipe is strong in flavor, and we love it best with a delicious red wine, like a chianti. We hope you enjoy this dish as much as we have. And if you can't make it, come to Fresco by Scotto!
Swap option: If chicken sausage isn't available, you can use pork sausage. If you don't consume alcohol, you can swap the wine for light chicken stock or water. If you don't like spice, swap the spicy pickled peppers for sweet pickled peppers.
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 pound large Spanish onions, peeled and sliced from top to bottom about 8 to 10 times to replicate a julienne
- 2 large red bell peppers, seeded and sliced top to bottom at the same width as the onions
- 4 large whole spicy pickled peppers, sliced 1/4-inch across with seeds
- 1/2 cup sliced garlic
- 1 cup white wine
- 3/4 pound spicy chicken sausage links, prebaked at 350 F for 15 minutes and sliced into 1/4-inch coins
- 3/4 pound marble potatoes, parboiled
- 1 quart chicken stock
- 3 tablespoons fresh oregano
- 17 large basil leaves
- 1/4 pound butter
- 1/4 cup raspberry vinegar
- 2-3 teaspoons salt
- 1-2 teaspoons freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 2 (3- to 4-pound) chickens, cleaned and cut in 8 pieces
- salt (1 teaspoon per pound of protein)
- freshly ground black pepper (1/2 teaspoon per pound of protein)
- 1/4 cups extra-virgin olive oil (or enough to lightly coat the bottom of the sauté pan(s))
- 1/4 cup balsamic glaze, for garnish (optional)
- 1/8 cup finely chopped parsley, for garnish (optional)
Preparation
For the scarpariello:
1.In a rondeaux or large pot on medium-high heat, add the olive oil.
2.Once olive oil begins to lightly smoke, add the onions and cook until slightly translucent.
3.Add both of the peppers and the garlic to the mix and cook until the peppers are semi-soft.
4.Add all the wine and cook until fully evaporated.
5.Then add the cooked chicken sausage and cooked potatoes, and cover with chicken stock. Softly simmer for 10 to 15 minutes.
6.Once everything has simmered, add your fresh herbs and butter. Once the butter has melted, add the raspberry vinegar and add the salt, pepper and red pepper flakes.
For the chicken:
1.Preheat oven to 375 F.
2.Season the chicken with salt and pepper, and allow chicken to temper for about 45 minutes.
3.Prewarm your large nonstick sauté pan(s) on medium to medium-high heat.
4.Once the pan is hot, add the olive oil. When the oil starts to lightly smoke, add the chicken.
5.Wait a few moments and check the skin to make sure that that a light color is developing.
6.Once a light caramelized color develops, place pans in the oven for 25 to 35 minutes, or until the chicken has reached an internal temperature of 165 F.
To serve:
Serve chicken over the stew of potatoes, sausage and vegetables, and garnish with balsamic glaze and chopped parsley, if using.
