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Article: Chicken Scarpariello

Chicken Scarpariello

Chicken Scarpariello

Ingredients:

  • 4, chicken thighs - bone in, skin on
  • 4, mild Italian sausage
  • 1, green bell pepper - sliced
  • 1, medium onion - sliced
  • 4 cloves, garlic - sliced
  • il Fustino California Harvest EVOO
  • 4, sweet cherry peppers
  • 1/2 cup, dry vermouth, (or dry white wine)
  • juice from 1 lemon
  • 2 tbsp, parsley - minced
  • 10, basil leaves - julienned
  • 1/4 cup, il Fustino Pomegranate Vinegar
  • salt and pepper
  • 2 tbsp, cold butter
  • 1/2 cup - 1 cup, chicken broth

Directions:

Preheat oven to 400 degrees Fahrenheit.

Season the chicken thighs liberally with salt and pepper on both sides. Heat a dutch oven over medium high heat and add 2 tbsp of EVOO. Once olive oil is ready place the chicken thighs skin side down. Sear for about 8 minutes without moving it to ensure the skin gets nice and golden brown. Flip the chicken thighs and sear the other side for 3-4 minutes, remove from the dutch oven and set aside, spooning the left over chicken juices from the pot over the chicken.

Heat another tablespoon of olive oil in the dutch oven and add the sausage, break into chucks and sear on all sides for about 3 minutes, remove sausage from the pot and set aside.

Lower the heat to medium, add another tablespoon of olive oil into the pot and add sliced bell pepper and onion. Saute for 5 minutes or until softened and add sliced garlic, cook for another 2 minutes until garlic is fragrant. Stir in the cherry peppers, Pomegranate Vinegar and dry vermouth until combined.

Bring the sauce to a simmer and cook for 5 minutes. Add the chicken (skin side up) and sausage back to the dutch oven. You want the sauce to come halfway up the chicken thighs. If there is not enough sauce, add some chicken broth (We used a little more than 1/2 cup). Bake in the preheated oven for 20 minutes or until the chicken reached 165 degrees Fahrenheit.

Remove chicken and sausage from the dutch oven and place on a serving tray. Add cold butter, parsley, basil and lemon juice to the sauce, stir to incorporate and then pour the sauce over the chicken and sausage and serve.