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Chicken scarpariello



  • 3 1/2 pound chicken
  • 1 pound fresh italian sausage cut into one inch pieces
  • 1/2 cup extra virgin olive
  • 1 cup large onion, thinly sliced
  • 1/4 cup hot sliced cherry peppers
  • 5 cup garlic cloves, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup chopped fresh parsley


Baking Directions:

Wash the chicken under cold water and pat dry.

Separate the chicken into serving portions: remove the thighs, legs and wings, remove and discard the back bone and cut each breast into two pieces.

Season the chicken with salt and pepper.

Heat 4 tablespoons olive oil in a large skillet over medium heat for 1 minute until hot but not smoking, add the chicken skin side down, cooking in batches if necessary.

Brown the chicken evenly on both sides, turning occasionally.

Cook all the chicken to a dark golden brown, remove and keep warm on a platter.

Using the same large skillet, add the sausage to the still warm pan and brown well, turning the sausage frequently, until all the sausage has also been browned to a dark golden brown.

Remove and keep warm on a platter.

Pour off all fat from skillet and add the remaining olive oil, heating it over medium heat for 1 minute before adding the sliced onions.

Cook the onions for 8 - 10 minutes until well browned, add the cherry peppers and stir to combine.

Add the sliced garlic; cook until garlic is golden, about 2 minutes.

Add the lemon juice and wine and allow both to reduce by half before adding the chicken broth.

When the broth starts to simmer, return the chicken and sausage to the pan and combine, cooking together for 10-12 minutes, braising until both are thoroughly cooked.

Taste and adjust the seasoning with salt and pepper, add the parsley and serve.

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