Chicken Scarpariello with Hot Italian Sausage & Sweet Peppers
Premium

Chicken Scarpariello

with Hot Italian Sausage & Sweet Peppers

50 MIN
2 Servings
$14.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

DEFINITION
Chicken scarpariello (also known as shoemaker’s chicken) is a classic Italian-American dish of chicken, sausage, onions, and peppers beloved for its tangy, sweet, and sour flavor combination.

TECHNIQUE IN FOCUS
Both chicken and sausage leave behind browned bits (or fond), which contain an incredible amount of flavor. We’re using vinegar and chicken broth to “deglaze” the pan and loosen the fond— enhancing the rich flavors of the dish.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken Scarpariello with Hot Italian Sausage & Sweet Peppers
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 10 oz Hot Italian Pork Sausage
  • ¾ lb Golden Or Red Potatoes
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 bunch Rosemary
  • ⅓ cup Chicken Bone Broth
  • 2 Tbsps White Wine Vinegar
  • ¼ cup Mayonnaise
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Sweet Onion
  • 1 Tbsp Hot Sauce
time-saving
tips & techniques
Prepare the ingredients & make the spicy mayo:
1 Prepare the ingredients & make the spicy mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Roast the potatoes:
2 Roast the potatoes:

Place the potato pieces in a bowl. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Transfer to a sheet pan; arrange in an even layer. Roast 15 to 17 minutes or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & halve the chicken:
3 Cook & halve the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (cast iron or nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat.Leaving any browned bits (or fond) in the pan, carefully transfer to a cutting board and halve crosswise. Cover with foil to keep warm.

**An instant-read thermometer should register 165°F.

Cook the sausage:
4 Cook the sausage:

Heat the pan of reserved fond on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon,  7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

Cook the vegetables:
5 Cook the vegetables:

To the pan of reserved fond, add the sliced onion and quartered peppers; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Add the chopped garlic and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. 

Finish & serve your dish:
6 Finish & serve your dish:

To the pan of cooked vegetables, add the halved chicken, cooked sausage, broth, and 1/4 cup of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished scarpariello garnished with the pickled peppers and chopped parsley. Serve the roasted potatoes and spicy mayo on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the spicy mayo:
1 Prepare the ingredients & make the spicy mayo:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

2 Roast the potatoes:

Place the potato pieces in a bowl. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Transfer to a sheet pan; arrange in an even layer. Roast 15 to 17 minutes or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook & halve the chicken:
3 Cook & halve the chicken:

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (cast iron or nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat.Leaving any browned bits (or fond) in the pan, carefully transfer to a cutting board and halve crosswise. Cover with foil to keep warm.

**An instant-read thermometer should register 165°F.

4 Cook the sausage:

Heat the pan of reserved fond on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon,  7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

Cook the sausage:
Cook the vegetables:
5 Cook the vegetables:

To the pan of reserved fond, add the sliced onion and quartered peppers; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Add the chopped garlic and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. 

6 Finish & serve your dish:

To the pan of cooked vegetables, add the halved chicken, cooked sausage, broth, and 1/4 cup of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished scarpariello garnished with the pickled peppers and chopped parsley. Serve the roasted potatoes and spicy mayo on the side. Enjoy! 

Finish & serve your dish: