Chicken Scarpariello

Chicken on the bone.

What is it about chicken on the bone that people have a love/hate relationship with?  I blame the boneless skinless breast craze of the 90's.  This craze falls only second to the wheat craze of the early 2000'a which spawned the GMO wheat that is probably poisoning us all, but let's not get dramatic.  I just wanna talk about this chicken.

I think if you are a fan of chicken on the bone, you will love this dish.  I think if you are not a fan of chicken on the bone.... you will love this dish.  In fact, I am so confident that I will literally buy you a replacement chicken if you waste it making this recipe and hate it.  Seriously, leave your info in the comments, and we will Venmo.

I mean, just look at this chicken....... go ahead, I'll wait............

Okay, let's not get too far ahead of ourselves.  Man, I just wanna lick the screen...... annnnnd I'm sidetracked again.

Look, just follow the directions and trust me on this one.  This chicken will change your life.  It's hearty, comforting and inexpensive to make.  Great for Sunday dinners served with a side of pasta or roasted potatoes. It's tangy but so balanced.  It's next level braised chicken for sure.

Serving Suggestion (shown - Spinach and Potato Hash)

This dish has been around forever, and it's going to be a steady in your dinner rotation.

Chicken Scarpariello

Prep Time:  25 minutes 
Cook Time:  35 minutes
Serves:  4-5


3 lb chicken, cut into pieces (if you don't know how, click here:  How to Butcher a Chicken)
I TBSP kosher salt
1 TBSP black pepper
2-3 TBSP extra virgin olive oil
1 lb of ground Italian sweet sausage
1 large onion, diced
2 red bell peppers, sliced
2-3 sprigs fresh thyme
1/2 tsp dried oregano
8 cloves garlic sliced super thin
1/2 tsp red pepper flakes (optional)
1/2 of a jar with 1/2 jar of juice of mild banana peppers
1 cup dry white wine
1 cup of beef stock (trust me)
2 TBSP butter
salt and pepper to taste


Preheat oven to 350 degrees.

Butcher the chicken if you have not either purchased it already cut up or had your butcher do it.

Heat oil in a large oven safe deep skillet.  Season chicken liberally on both sides with salt and pepper.  When oil is hot, sear chicken on skin side for 3 minutes over high heat until lightly browned.  Flip chicken and brown on the other side for 3 minutes.  Remove from the pan and set aside.

Using the same pan, drop in the sausage and brown.  Remove and set aside.

Add 2 TBSP of butter to pan and saute the onion, garlic and red peppers with the thyme, red pepper flakes and oregano until softened.  

Add the jarred peppers and juice.  Allow to cook for about 2 minutes.  Add white wine and allow to simmer until liquid has reduced by half.  Add beef stock and bring to a boil.

Add the chicken and sausage back into the pan and nestle the chicken down into sauce.  Place in a 350 degree oven for 30 minutes.  

Turn oven to broil and allow to broil for at least 5 minutes or until chicken has crispy spots and looks golden.

As always, get your asses in the kitchen!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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