Chicken Scarpariello with Hot Italian Sausage & Sweet Peppers
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Chicken Scarpariello

with Hot Italian Sausage & Sweet Peppers

Group Created with Sketch. 50 min
$13.99/SERVING
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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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.
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fresh
ingredients
Chicken Scarpariello with Hot Italian Sausage & Sweet Peppers
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 10 oz Hot Italian Pork Sausage
  • 2 cloves Garlic
  • 1¼ lbs Golden Or Red Potatoes
  • ½ lb Sweet Peppers
  • 1 bunch Parsley
  • 1 bunch Rosemary
  • ¼ cup Mayonnaise
  • ⅔ cup Chicken Bone Broth
  • 2 Tbsps White Wine Vinegar
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Sweet Onion
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 1/2-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet 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 21 to 23 minutes or until 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 large 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 (if the pan seems dry, add a drizzle of olive oil), 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, and broth. 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!

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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 1/2-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet 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 21 to 23 minutes or until 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 large 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 (if the pan seems dry, add a drizzle of olive oil), 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, and broth. 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: