Chicken Scarpariello
Chicken and sausage in a spicy oily sauce
Ingredients
- 1 med Whole chicken
- 2 large Red bell peppers
- 3 med Hot cherry peppers
- 1/2 cup White wine
- 1 med Yellow onion
- 1/2 cup Chicken broth
- 1/2 lb Hot Italian sausage
- 2 tbsp Juice from hot cherry pepper jar
- 2 Tbsp Olive oil
- 4 Cloves Garlic
- 2 Tbsp Salt
- 2 Tbsp Pepper
- 1/4 Cup Parsley preferably chopped Italian parsley
Instructions
- Cut chicken into chunks approximately 1/2 inch wide by 1 inch long. Cut sausage into slices approximately 1/2 inch wide.
- Heat large skillet on medium high. When skillet is hot, add sausage. Flip sausage occasionally until it is all cooked, approximately 10 minutes. Remove sausage and place on separate plate.
- Season chicken with 1 tbsp salt and 1 tbsp pepper. Add oil to skillet keeping it on medium high heat. Add chicken. Cook chicken flipping occasionally until it is all cooked, approximately 10 minutes. Remove chicken and place on plate with sausage.
- Chop peppers into small pieces. Mince garlic. Add peppers to skillet keeping it on medium high heat. Cook until peppers start to become soft, approximately 6-7 minutes. Add garlic. Cook for 2-3 minutes. Do not let garlic burn, if it starts to brown before 2-3 minutes proceed to next step early.
- Add wine and cook until half of wine has been reduced, i.e. only half of liquid wine remains. Scrape up any browned pieces with a wooden spoon and mix in with liquid. Add in chicken stock.
- Return chicken and sausage to pan along with remaining ingredients. Bring liquid to a boil and then lower heat to low. Let simmer for 15 minutes. Serve on top of pasta or rice.