Bobby Flay Chicken Scarpariello Recipe
If you love bold flavors, you will adore this Bobby Flay Chicken Scarpariello Recipe. This dish is a true Italian-American classic. It mixes juicy chicken with spicy sausage and tangy peppers.
Ingredients
- 3 lbs chicken thighs and drumsticks bone-in, skin-on.
- 2 tablespoons olive oil for frying.
- 1 lb Italian sweet sausage cut into 1-inch chunks.
- 1 large red bell pepper sliced into strips.
- 1 medium yellow onion thinly sliced.
- 4 cloves garlic thinly sliced.
- 1/2 cup pickled Peppadew peppers halved.
- 1/4 cup brine from the pepper jar.
- 1/2 cup dry white wine like Pinot Grigio.
- 1 cup low-sodium chicken stock.
- 2 tablespoons fresh rosemary chopped finely.
- 2 tablespoons fresh parsley chopped for garnish.
- Salt and black pepper to taste.
Instructions
Season the Chicken
- Dry the chicken pieces very well with paper towels. Sprinkle salt and pepper generously on all sides. This helps the skin get extra crispy while cooking.
Brown the Meat
- Heat olive oil in your skillet over medium-high heat. Place chicken skin-side down in the hot pan. Cook until the skin is golden and very crunchy.
Cook the Sausage
- Remove the chicken and set it aside on a plate. Add the sausage chunks to the same pan. Fry them until they are browned on all sides.
Sauté the Vegetables
- Take the sausage out and keep the fat in the pan. Toss in the onions and bell peppers. Cook them until they become soft and slightly charred.
Add Garlic and Rosemary
- Stir in the sliced garlic and chopped rosemary. Cook for just one minute until you smell the amazing aroma. Do not let the garlic burn.
Deglaze the Skillet
- Pour in the white wine to scrape up the brown bits. Let the liquid bubble and reduce by half. This adds a deep, rich flavor.
Mix the Sauce
- Add the chicken stock, Peppadew peppers, and the pepper brine. Stir everything together to create a tangy, colorful sauce in the pan.
Simmer and Finish
- Place the chicken and sausage back into the skillet. Cover and simmer for 15 minutes. Ensure the chicken is cooked through and the sauce is thick.
Notes
- Dry the skin: Always pat the chicken dry before seasoning. Moisture is the enemy of crispy skin.
- Use Chicken Thighs: Thighs stay juicy and tender compared to chicken breasts.
- Spicy Kick: Use hot Italian sausage instead of sweet if you love heat.
- No Wine?: Use extra chicken stock with a squeeze of lemon juice instead.
- Add Potatoes: You can add par-boiled potato chunks for a heartier meal.