Chicken Scarpariello

Skillet cooked chicken thighs and Italian sausage with an oil and vinegar glaze. The strong flavor of the vinegar cooks off leaving behind the tenderest of chicken and the tastiest of sauces.

This is my first time cooking with chicken thighs. I know. I’m late to the party.

I’m just a white-meat-chicken-kind-of-girl living in a chicken-thigh-world who’s trying to bust out of the mold and explore some new options. I can’t tell you how tempted I was to substitute chicken breasts but I put my brave face on and forged ahead. A decision I was glad for in the end.

For being made with minimal ingredients including extra-virgin olive oil, white wine vinegar, garlic and oregano the result is extraordinary.

Juicy chicken mingles with bite-size pieces of savory sausage in an unbelievably delicious sauce. No one flavor stands out but they all meld together to make one cohesive sauce that lightly coats the chicken and sausage.

The aroma wafting from your kitchen will make your mouth water long before it’s time to eat.

You can serve this over pasta, rice or another starch or as is with a lighter side dish like a tossed green salad.

Chicken Scarpariello

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 6 servings

Chicken Scarpariello

Skillet cooked chicken thighs and Italian sausage with an oil and vinegar glaze.

INGREDIENTS:

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

INSTRUCTIONS:

  1. Season the chicken well with salt.
  2. Add the olive oil to a large cast-iron or similar heavy-duty skillet over medium heat. Add ½ of the chicken and sausage and stir to brown all sides about 5 minutes. Remove to a large plate and repeat with the remaining half.
  3. Add the plated chicken and sausage to the skillet along with the garlic and cook 3 - 4 more minutes.
  4. Pour in the vinegar and bring to a boil cooking 2 - 3 minutes. Reduce heat to low and sprinkle the dried oregano over top. Cover the skillet and cook 20 - 25 minutes. Serve immediately.

Notes:

Adapted from Lydia's Italy in America

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/chicken-scarpariello/

Comments

  1. Rachel says

    Do you have a brand of sweet Italian sausage without fennel seeds that you recommend? I do not care for fennel seeds in my sausage either, but I can’t find Italian sausage without it! Thanks!

    • Reeni says

      I’m sorry – I don’t Rachel! I usually buy mine from a small farm market and they don’t sell it anywhere else. If I come across a brand without them I’ll let you know.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>