Chicken Scarpiello
Ingredients
- 1/2 cup olive oil ⓘ
- 1 lb Italian sausage, combo of hot and sweet,cut into bite size pieces ⓘ
- 2 1/2 lbs chicken, bone-in,cut into 12 pieces ⓘ
- 1 large bell pepper, julienned ⓘ
- 1 large red pepper, julienned
- 1 large yellow onion, sliced ⓘ
- 1 teaspoon minced garlic ⓘ
- 1/2 cup chicken broth ⓘ
- 1/2 cup dry white wine
- 1/2 cup vinegared sweet bell pepper ⓘ
- 1/2 cup hot cherry pepper, halved ⓘ
- 1/2 cup vinegar, from vinegared bell peppers or 1/2 cup balsamic vinegar ⓘ
- 1/2 teaspoon dried oregano ⓘ
- salt and pepper ⓘ
- 2 -3 boiled potatoes, cut in wedges ⓘ
Instructions
- Saute sausage until lightly browned, about 10 minutes; drain and set aside.
- Heat oil in a large, deep skillet over medium heat.
- Pat chicken dry (I remove the skin) and saute for about 15 minutes or until almost cooked through.
- Stir in peppers, onion, and garlic and saute for about 5 minutes, or until veges are tender and beginning to brown.
- Drain off all excess oil.
- Add sausage to the pan.
- Add wine and chicken broth to chicken, sausage, and vegetables and bring to a boil.
- Stir in hot vinegared peppers, vinegar, oregano and salt and pepper to taste.
- Bring all to a boil, lower heat and simmer uncovered for about 10 minutes until sauce is reduced.
- Add boiled potato wedges, heat though and serve.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).