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Chicken Scarpariello with Sausage and Potatoes



  • 1 pound Yukon gold potatoes, cleaned and cut into quarters
  • 5 tablespoons olive oil, divided
  • 1 pound sweet Italian sausages
  • One 4-pound chicken, cut into quarters
  • 1/4 cup flour
  • 2 heads fresh garlic, roasted
  • 2 whole bay leafs
  • 1 sprig fresh rosemary
  • 1/2 cup white wine
  • 2 tablespoons white wine vinegar
  • 1/2 cup chicken broth
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Chef notes

Anthony Scotto and Elaina Scotto of New York City’s Fresco by Scotto Restaurant join TODAY Food to share their recipe for a hearty, one-pot chicken dinner that's cost effective and can be prepared in under an hour.

Swap options: You can substitute the Italian sausage for turkey sausage or peppers, onions and zucchini, or any other veggies you may have in the cupboard.



Preheat oven to 350°F. In a large saucepan, add the potatoes and 1 tablespoon salt, cover with cold water and bring to a boil, partially covered for 10 minutes. Drain well, cool slightly, and cut into 3/4-inch slices. Set aside with the skin on.


Heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Cook the sausage on both sides, until browned, about 8 minutes total. Remove sausage from pan, cut into 3/4-inch slices and set aside. Sausage does not need to be cooked through, just browned on the outside.


Pat chicken dry, salt and pepper both sides and dust in flour. Add 2 tablespoons olive oil to the pan, sauté chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan and set aside.


Add 2 tablespoons olive oil to the pan. Add the garlic, bay leaf, rosemary, chicken and sausage and sauté for about 5 minutes. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the potatoes, white wine vinegar, chicken broth and lemon juice. Mix well and place in oven uncovered for 20 minutes.