Empty My Fridge
Chicken Scarpariello: Is it Even a REAL Recipe?
Ingredients
- Vinegared peppers
- Garlic4–6 cloves
- Wine
- Potato
- Oil · we use saved bacon or chicken fat15 ml
- Hot italian sausage4–6
- Chicken thigh4–6
- Onion · thinly sliced1
- Bell pepper · thinly sliced1
- Mushroom · sliced500 ml
- Italian seasoning30 ml
- Salt
- Black pepper · ground
- Hot pickled peppers · chopped8
- Pickling liquid from the jar60 ml
- White wine250 ml
- Chicken stock250 ml
- Pepperoncini
Instructions
- Heat the pan and oil over medium-high heat.
- Brown the sausage, then remove it from the pan. Brown the chicken pieces, then transfer them to a bowl with the sausage.
- In the same pan, add the onion, mushrooms and bell pepper. Once softened, add the Italian seasoning and garlic and cook until fragrant.
- Add the pickled peppers, pickling liquid and chicken stock, scraping up the browned bits from the bottom of the pan.
- Add the wine and cook until reduced by half.
- Return the sausage and chicken to the pan and stir to combine.
- Cover and cook for about 15–20 minutes.
- If the sauce is too thin, thicken it with a beurre manié (equal parts butter and flour kneaded together).
Summarized from Glen & Friends Cooking's video. Watch it for the details.
More recipes with
GarlicOnionBell pepperPotatoMushroomChicken thighSausagePepperoncini
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