top of page


A favorite classic Italian-American dish, Chicken Scarpariello is usually made with Chicken thighs, sweet Italian sausage and a vinegary, spicy sauce. My version is with chicken breast pieces (no bones), cheese & parsley sausage, and Calabrian red peppers. It’s a dish that you can make in advance and heat in your skillet 5 minutes before you serve it. Works well for a casual dinner, on a buffet and is even better as a leftover.

Ingredients (serves 4):

1 ½ lbs of fingerling potatoes, halved

1 small cheese & parsley sausage ring

1 1/2 lbs of chicken cutlets, cut in pieces or 6 chicken thighs with skin

2 yellow onions, sliced

6 garlic cloves

6 tbsp of olive oil

Salt & pepper

1 cup of sliced mixed peppers, red, yellow & orange

6 calabrian red peppers or a substitute spicy pepper

1 cup of dry white wine

1 cup of chicken broth

¼ cup of white wine vinegar

3 sprigs of rosemary

½ cup of chopped Italian parsley


1. Toss potatoes in 3 tbsp of olive oil, salt & pepper. At 450 degrees, bake potatoes cut side down on a baking sheet for about 20 minutes.

2. Bake sausage for about 15 minutes on each side.

3. Season chicken with salt and pepper. Heat 3 tbsp. of oil at medium heat in a skillet (I use my Cuisinart electric skillet) and cook chicken pieces, until golden brown. Thin chicken pieces only need about 1 minute on each side, chicken thighs need about 8 minutes. Transfer to plate.

4. In skillet, cook onions, garlic, peppers until browned, stirring and scraping bottom of pan.

5. Add wine, reduce for about 2 minutes. Add chicken broth and vinegar and reduce for another 2 minutes.

6. Transfer chicken, sausage, potatoes and rosemary to the skillet and toss and cook for about 3 minutes.

7. Transfer to platter and top with parsley and serve.

1 Comment

Rated 0 out of 5 stars.
No ratings yet

Add a rating
janet vitiello
janet vitiello
Feb 17
Rated 5 out of 5 stars.

Chicken, one of 100 ways.

You Might Also Like:
bottom of page