Chicken Scarpariello

Staff Writer
Chicken Scarpariello
Chicken Scarpariello
Christopher Hirsheimer

Chicken Scarpariello

I would venture to say that, along with chicken parmigiana, chicken scarpariello is one of the most recognized chicken recipes in America. Chicken scarpariello is a composition of a few favorite ingredients: chicken, lots of garlic, and vinegar. In this recipe, I added some sausage, which is not unusual, especially if you have a big brood coming over. To multiply the recipe: Proceed in batches; then, once you have brought the whole thing to a boil, transfer to a roasting pan and finish cooking in a 450-degree oven, stirring the chicken periodically so all the pieces get crispy.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

6
Servings
365
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 boneless, skinless chicken thighs (about 4 pounds), trimmed, each cut into 4 pieces
  • 2 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil
  • 8 ounces sweet Italian sausage without fennel seeds, cut into bite-sized pieces
  • 8 cloves garlic, sliced
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon dried oregano

Directions

Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet set over medium heat. Add ½ of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.

Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3-4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2-3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20-25 minutes.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
20g
30%
Saturated Fat
4g
22%
Cholesterol
182mg
61%
Protein
42g
84%
Carbs
2g
1%
Vitamin A
13µg
1%
Vitamin B12
1µg
25%
Vitamin B6
0.9mg
47%
Vitamin C
1mg
2%
Vitamin D
2IU
N/A
Vitamin E
2mg
8%
Vitamin K
11µg
14%
Calcium
32mg
3%
Fiber
0.1g
0.5%
Folate (food)
9µg
N/A
Folate equivalent (total)
9µg
2%
Iron
2mg
12%
Magnesium
48mg
12%
Monounsaturated
11g
N/A
Niacin (B3)
11mg
54%
Phosphorus
382mg
55%
Polyunsaturated
3g
N/A
Potassium
530mg
15%
Riboflavin (B2)
0.4mg
24%
Sodium
868mg
36%
Thiamin (B1)
0.2mg
15.5%
Zinc
3mg
23%

Around the Web