Introducing Chicken Scarpariello, a beloved dish in the heart of the New York metro area. Our exclusive recipe features chicken, sweet Italian turkey sausage, vibrant cherry bell peppers, and onions, all bathed in a mouthwatering, tangy vinegar-based sauce. This flavorful creation is best enjoyed with a side of Italian bread to savor every last drop. Get ready to treat your taste buds to an unforgettable culinary experience!
Chicken and Sausage Scarpariello
Ingredients:
- 2 tablespoons olive oil plus 2 tablespoons for the sauce
- 4 boneless, skinless chicken breast halves
- 1/2 teaspoon plus 1 teaspoon dried oregano leaves, divided
- Salt and freshly ground black pepper
- 4 links sweet Italian turkey sausage or regular Italian sausage
- 1 large onion, peeled and thinly sliced
- 2 bell peppers, cored and thinly sliced
- 3 teaspoons minced garlic, about 4 medium cloves
- 6-8 cherry peppers bottled in vinegar, cored and coarsely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice or red wine vinegar
- 1/3 cup chopped fresh parsley
Directions:
Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Season the chicken with the 1/2 teaspoon of the oregano, salt, and pepper. Place the chicken in the heated pan and brown on the first side for about 3 minutes. Turn over and brown on the other side 3 minutes more. Remove from the skillet and set aside. Brown the sausages in the same skillet until almost done, about 5 minutes per side. Remove from the skillet and set aside. Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high. Add the onions and bell peppers and sauté until the vegetables begin to brown, about 5 minutes. Add the garlic and sauté about 2 minutes more.
Cut the chicken and sausage into bite-sized pieces and return to the pan along with the vegetables, hot cherry peppers, remaining 1 teaspoon oregano, dry white wine, chicken broth, lemon juice or red wine vinegar. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Sprinkle with parsley and serve.
