Our Chicken Scarpariello is one of the restaurant’s best-selling poultry dishes and a favorite of my wife’s. We enjoy it in the fall, but it’s delicious no matter the time of year. This hearty dish is easy to love because it is a true rustic Italian family favorite and also very easy to make and share. At Tarantelli’s, we source the best Italian sausage and use as much local produce for this dish as possible; however, all ingredients are easily available at your local market. From our family to yours: Buona Cucina!
This recipe accompanied a story about knifemaker Nicholas Nichols in the Fall 2024 issue.
Tarantelli’s Chicken Scarpariello
Ingredients
- 10-12 baby red potatoes, quartered
- ¼ cup minced garlic
- 2 skin-on chicken breasts
- 2 skin-on chicken thighs with 1 tablespoon butter
- ½ cup thin-sliced red onion
- ¼ cup roasted red pepper strips
- 8 ounces grilled sweet Italian sausage links, sliced into rounds
- ¼ cup dry white wine, like Pinot Grigio
- 2 sprigs rosemary
- ½ cup chicken stock (homemade is best)
- ¼ cup sliced pepperoncini
- Optional: 4 ounces chopped fresh spinach
- Canola oil
- Extra virgin olive oil
- Salt and pepper
Instructions
- Heat oven to 450°F.
- In a large mixing bowl, toss the quartered potatoes with 2 tablespoons of the minced garlic, salt and pepper and a light drizzle of olive oil.
- Place the potato mixture on a sheet pan and roast until potatoes are golden brown and starting to soften.
- Heat a large frying pan (cast iron if possible) with a thin layer of canola oil. Season both sides of all chicken pieces with salt and pepper. Once the pan is really hot, sear the chicken pieces skin
- side down until golden, about 4 to 5 minutes. Flip the chicken and continue to sear for another 3–4 minutes.
- Remove chicken from pan and set aside. Next, add the red onion, butter and 2 tablespoons of the garlic. Cook on medium until onions are caramelized. Then add sliced sausage, roasted potatoes, red peppers and pepperoncini. Continue to cook for another 4-5 minutes. Add white wine to the skillet and bring to a simmer. Place rosemary on top of potatoes then chicken pieces on top of the rosemary. Lastly, add chicken stock, cover with foil and roast in the oven until chicken is cooked through, approximately 16–20 minutes to 165°F on an instant-read thermometer. Garnish with some fresh spinach and fresh cracked pepper!
Notes
Photo by Doug Young
