Chicken Scarpariello with Sausage, Potatoes, and Cherry Peppers
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- Опубликовано: 4 июн 2020
- Chicken Scarpariello is an amazing Italian-American chicken dish. It has seared chicken (thighs are great for this recipe), roasted potatoes, Italian sausage, and vinegar peppers all in flavorful vinegar, white wine, and chicken stock sauce. The sauce is super tangy, sticky, and most importantly super delicious! I hope you enjoy this Italian chicken, potatoes, and sausage with vinegar recipe!
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My father used to eat those hot, stuffed Italian peppers. He would cough, and choke. His eyes would water like crazy, then he'd blow his Italian schnazz. Then through a croaking voice he'd say, "That was GOOD!" My sisters and I would just shake our heads. Lol. You reminded me of that when you said "you might cough!" Thanks for that memory. He's been gone for 31 years now. Yummy recipe! No one in my family ever made that! I might try it.
Lol. I love the stuffed version! My family on my mothers side were addicted to these peppers. They grew so many of them and ate a ton. Probably where I acquired my love for them.
What a lovely story about your dad ("he'd blow his Italian schnazz"); my dad was the same with Jalapeños. He's only been gone 2 months so thanks for reminding me of a memory of my own.
@@riverebec1 Now that I'm older than my father and mother? Seems like memories is all l have. So many are gone. Ugh. Glad you remembered a sweet time in your life. ❤️❤️
My grandfather same! He’d be sweating like crazy too! Love it… 😂👍🏼
@@arianemariano3807 Crazy memories. I can barely stand a sprinkle of red pepper! Lol
Jim I made it for my wife’s family down south tonight . I tripled the amount of chicken to 19 pieces of thighs and breasts. It was a huge hit. Everybody loved it and all took home doggy bags. I’m a Italian roots guy from Long Island who recently retired and moved down south. I gave everyone the links to your page . The best news is we are going to start to do a Sunday Italian meal every other week using your recipes as they cannot get REAL ITALIAN food down here, letting them choose the meals from your video’s! Thanks
Hi Ron! I'm thrilled you all enjoyed it. I really appreciate you sharing my channel with everyone and having a fellow Long Islander like my food is a great compliment. Looking forward to hearing about what you make next!
You are correct. No real Italian food in the South. At least, not Upstate S.C. that I've found.
None in central Fl either or Maine so I have to make it myself!
Growing up in jersey, I never fully appreciated how good our Italian food scene is. After moving away, I still miss it so much. These videos feel like a bit of home.
Ex Wisconsin dude (don't hold that against me haha) now living in Queensland, Australia. Made this dish today for my Asian wife (who does'nt think western food rates). She loved it and now is hooked on your recipes Jim. You are a lifesaver mate! Delicious, best wishes to your family,
Thank you so much and happy your wife is enjoying the recipes!
Jim youv revolutionized the way I cook, now more garlic, more olive oil, adding a splash of white wine or lemon juice, Im in heaven with your recipes, they are so good, thanks from the UK!!
I really appreciate it!
Just made this tonight and it was the BEST version of this dish I’ve ever tried (and I’ve tried many!). Worth all the extra effort to roast taters separately and also to use peppers and sausage as a bed to keep skin crispy…thanks for the clear instructions and easy to follow video
Jim. I'd been wanting to try this one for a while, so tonight I asked my talented wife to make this, but to make sure to follow the recipe to the tee. It was unbelievable. It was unbelievable. It's better than you can get a restaurant. I don't want all these peoples' fancy variations and "interpretations", I want the classic recipes that you get from NJ or NY, like yours. Thank you!
Thanks! I've ordered this dish many times in NY restaurants. They all have their little twist. I even had a balsamic vinegar version. But I just love the cherry pepper and red wine vinegar combo of this one. Really glad you all enjoyed it.
Good morning from a huge fan from Queens, (Rockaway Beach). I told so many friends about your channel.....Amazing recipes that take me back home when I was growing up among a big Italian family.
Living in SW Florida now...no more harsh winters. The snow drifts were over 6 feet high. Yikes...now I only shovel sunshine. Love it!
Hi Margaret! I appreciate you watching my videos and letting others know about it! My hope is to share these recipes with people just like you who grew up in New York and the surrounding areas who have a love for the uniquely Italian-American food in this part of the country. I have some family who made the move to Florida and a few more considering it so I know how nice it can be to leave the snow behind😄
It’s fun coming back and watching these older videos. Amazing how far you have come with these. I’m going to give this a go sometime this week.
Love all your videos I'll be making this one over the Thanksgiving weekend Thanks, Perry.........
Smells delightful. Thank you.
Hey Jim, love your work. Recipes, production values, diction all top shelf. Kudos from a Brooklyn fan.
Hi William! Thanks so much really appreciate it🙏
Chicken & sausage is like my favorite!!😋 This is a fantastic recipe 🌟 Thank you ❣️
My goodness, all of your dishes look like restaurant quality!!!!!!!!!👍👍👍👍
Wow, thank you!
Another great recipe from you. Thank you
Made it! Loved it! Can’t wait to cook it again!
Thanks for sharing the video.
Glad you enjoyed it!
You're the best. That chicken Scarperello is fantastic. You cook so easy and relaxed. Your friend's and family are so lucky to enjoy your food.
Thank you! My favorite thing to do is cook for a large group like on Christmas Eve and whatnot.
What great Italian vacation just watching you cook. All the great Italian - New York - recipes - Thanks a bunch ! !
Thanks! I just focus on Italian-America food from the NY metro area. It's what I grew up eating.
Never had this.
Not particularly a fan of hot peppers.
Never tried making this myself....until today.
It completely exceeded my expectations!
So delicious! I used fresh cherry peppers, by the way, and used a Russet potato. Otherwise, this recipe all the way. WILL DO THIS AGAIN!!
Mine is in the oven now!!!! Thanks for the recipe, Jim!!!!
I cooked this tonight and it was indeed amazing. I had to tweak it a little since cherry pepper is not readily available where I live. Canned Jalapeño is of course not the same thing but that's what I had to use as substitute (in reduced amount). It became so tasty that my wife and I had to stop ourselves from overeating. I recently discovered your channel and it's now one of my absolute favorites. What I especially like is your infectious enthusiasm and your accuracy in the important basics of Italian cooking (and your laid-back attitude regarding cookware essentials -- knives for example don't have to cost hundreds of dollars, just keep the cheaper ones you have sharp). Quite a few websites also lack clean print versions of recipes. That's not the case with yours. Which, by the way, is exemplary in also other respects. Keep it up, and all the best from Sweden!
Thanks very much and I'm glad you and your wife liked it! Really appreciate the feedback. I try to show that things don't have to be precise and that all these recipes are bases that can be changed up to your personal liking. As far as the knives go, I think it's essential to just have quality kitchen knives that can be sharpened fairly easily. The knife I use 90% of the time is a $15-20 Mercer from Amazon. Thanks for liking the website too!
This looks fantastic and tantasticly easy! I'll be making this one for sure. Thanks for all the awesome videos!!!
Thanks very much and I hope you enjoy it!
Love this channel. Thank you.
This was the best chicken scarp I’ve ever made and I’ve made plenty of recipes. The only thing I changed was that I added a few sprigs of rosemary and one onion with the garlic. It’s a keeper!!!
I'm glad you enjoyed it!
I was surprised with the lack of onions. I think my robot self would ut in at las 1/2. Jim, did the x contamination POlice get after you? Next Chicken recipe up for us.
Looks great can't wait to make it 😊
So good!
Made this last night 🎉🎉🎉 you can drink the sauce it’s that good 🎉🎉🎉liquid gold , cherry peppers are a must . They bring that vinegar flavor and spice . Amazing dish , I used spicy sausage also , was amazing
Excellent as always.😊👍
Another great dish . Keep up the good work
I made this last night! So delicious….everyone gobbled it up!
Great channel and content!! I've done 4 of your recipes so far and all have been a hit. Will give this one a go tomorrow. Thanks!!
Thanks so much! Hope you enjoy this one too.
This looks fantastic and I need some right now!
Thanks! I filmed this a while back but didn't post it until now. I think I'll make another batch soon.
Tried it with the addition of a few green and kalamata olives. Never had this before and really enjoyed it.
Thank you Bob! Can't go wrong with adding some olives. Happy you enjoyed it!
Hi, Johannes from Sweden chiming in again. It's been a while since I last cooked this one, but it has been a regular favorite since I first saw your video. We have an enclosed outdoor space in our house with sliding glass doors which I have upgraded to an outdoor kitchen with a Bright Spark gas stove similar to yours, a Tefal Easy Pro 3L deep fryer and 24V spotlights instead of previously having to use a headlamp. I have a classic Swedish 5L cast iron dutch oven which is perfect for things like this, and being more or less outdoors it means that I can just let all fat, steam and acidic odors out freely in open air. I have cooked this before out there, but it's going to be so much more fun now that everything is in place as I want it. I am following your channel regularly and it is a constant inspiration. I have many S&F favorites, but your Scarpariello is number one. Tomorrow it will be yet another one, still with a cherry pepper substitute since I live in Sweden, not in New York. Finally, what can one do in these troublesome times here in Europe to keep one's mind occupied other than cooking! Thank you, and warm greetings from Sweden!
Great job
......never had it, tried it your way with the potatoes, unbelieveable !!!! Gonna try your Cacciatore next, been making it for years but never seen it with the olives. I think I was licking my lips watching that one. Keep'm coming my friend.
Awesome! Glad you enjoyed it. The olives are great in cacciatore and I rarely make it without them. Another nice addition is capers. Hope you enjoy it!
First time I made this I followed precisely....and found out my son doesn't like overly vinegar cuisine. This time, added 2 more cherry peppers, swapped the red wine vinegar for another 1/2 cup chicken stock, and just a splash of the vinegar. Everyone agreed it was more balanced instead of a vinegar punch to the face. Points lost for authenticity, but I'll take the win.
And while not feasible in restaurants, I heartily recommend brining any chicken in a mixture of low sodium soy sauce and honey for 2 hours. There's virtually no impact on flavor, and comes out juicier.
Chicken playlist! What a great idea. Never had this dish. It looks sick! Will have to give it a try.
I combined two of your recipes....this recipe and the chicken and potatoes with garlic / parsley marinade. It was great. I marinated the potatoes and chicken in gallon zip lock bags (one for each). I didn’t use enough cherry potatoes. It was excellent.
Awesome!
Jim. You're amazing. I can't wait to watch all of your great videos. Subscribing now!
Hey thanks Scott! Appreciate the sub🙏
Dude that looks amazing. I’m definitely gonna try to make this. Love your videos. Thanks from a fellow New Yorker!
Hey thanks man! Would love to hear how it turns out for you!
I tried this recipe.
Serendipity!
Grazi'e
This is good as hell. I plan on making it again for my daughter's birthday.
Nice to see various dishes of our great Italian cuisine. Unfortunately, there are still people in the world who, when they think of Italian cuisine, think only of “Pizza and Spaghetti” and do not know the great variety of our cuisine and even more the great variety of the various regional and family specialties and not just national ones. 🇮🇹 😉👍
Thanks very much! I couldn't agree more!
Beautiful dish...
Thanks Nancy! It's one of my favorite dishes to double or triple for leftovers during the week.
Making this tomorrow for dinner
This is freaking awesome! We are still licking our lips lol Thank you.
Great to hear!
Just came by your channel. Good work dude! Can’t wait to see what’s in store!
Thanks very much for the checking out the channel!
Always a favorite. Original from NY Westchester area where this was always on the menu. Live in south Jersey hard to find this chicken dish😞. Thanks for the refresher course👍🥰🥰🥰🥰
I add some vinegar from hot peppers. I love the way you prepared the whole dish.
Great call on the cherry pepper vinegar! Thank you for watching!
My God! That looks insane!!!!
Finally making this tonight and had to study ahead! Definitely laughing with you about not having a level pan - been trying to get my stovetop properly leveled out since I moved in to my house 😂. The struggle is real!! Thanks again for all the great recipes.
BTW - it came out great! 🔥🔥🔥
I cooked the potatoes in the air fryer which made them extra crispy and delicious.
Beautiful.
Ever since seeing your Sunday Gravy video, you have instilled a love of mediterranean/Italian cooking in me!! And the more olive oil, the better. Love your recipes.
Thanks! I always scratch my head when I see cooks adding like 1 tablespoon of olive oil into dishes. Coat that pan lol.
This looks wonderful. Great video.
Thanks very much!
@@SipandFeast Made this today. Delicious!!!!
Awesome! Thanks for the feedback!
At lest when I was growing up in the five towns in the 70# cherry peppers were served with complimentary pickles at Jewish delis all over LI and NYC. CHERRY PEPPERS AT PLACES LIKE bamontes were usually served with pork chops.
One of my favorites! 🇮🇹👍
Thanks man!
sooooooooo gooooooooood!!!!!!
Ah the cherry pepper spread. I believe I first saw that at Jersey Mikes. Makes sense.
Came out great, thanks for the recipe. They only thing was the sauce dried up in the oven. Maybe needed to add more liquid.
Great video as always. Just my preference is to use chicken cutlets or veal cutlets or both along with the sausage or not.
Great stuff; for us in the UK, it would be helpful to know how many people this dish serves. I would imagine 4 US portions might be 6 or 8 UK portions. Perhaps you could add Serves: x at the start of each of your recipes. We love your cooking!
Most of my recipes, including this one, have the print recipe with portions linked in the description. Thanks for liking the videos!
Yummy yum yum yum
wow, that looks amazing.......👀🔥👏👍✌
This was excellent. I pared id down to 6 Chicken Thighs. I liked the idea of leaving the sausage in solid pieces and not broken up.
Watching your videos while waiting out the storm down here in Florida. Just made your chicken cutlets and they taste just like my Nonni’s! This dish is next! Would boneless, skinless thighs work?
Boneless skinless thighs would be great and I often make it that way. Glad you enjoyed the chicken cutlets!
Very nice 👍
Thank you!
Jim, I made this for an Easter lunch. I've made another variation of this where the sausages are left whole. Your recipe seemed easier to prepare for some reason. The crispiness on the chicken thighs after the final time in the oven was OUTSTANDING! Thanks for sharing!
So happy you liked it! This is a great one for Easter!
LaParma! Haven't been in years. Their shrimp LaParma is the best!!
I haven't been there in a while either. I'll order the shrimp next time. And the clams, scarpariello, artichoke and really anything on the menu haha. Love that place!
This dish will often be found as Chicken Murphy in diners as well.
I have lived in Toronto Canada all my life and been to many Italian restaurants but never saw scarpiello or bracciole on the menu so sad.
better format!!!!!
la parma is so bomb
Bro I'd hire you in a second. You are a great cook.
Thanks so much!
When i moved out on the north fork, they have scap with a brown gravy and boneless. Not what i want. Going to try this.
Jim, another amazing looking dish. Everything I've made off of your channel has been incredible. Can you tell me what size of cast iron pan that is. I just ordered the big 14 inch stainless and want to add this to my arsenal.
Thanks and I'm glad you're enjoying the recipes. The pan is a Lodge 14" cast iron skillet. My preference is the stainless steel though for most dishes since acids can remove the seasoning. This pan wasn't seasoned too well so I used it anyway for this video and didn't yet own the large stainless.
@@SipandFeast Thank you, so you think it would do better in the 14 inch stainless?
What’s the best time to start cooking your Sunday gravy on a Sunday morning for best results ? . How early should I start it ? . Ty , Sharon
3-4 hours is enough time, but I normally let it go longer on very low heat from early in the day. Meatballs don't need to cook that long in the sauce. Braciole take the longest.
Thanks for the amazing recipes!
What's the replacement for cherry peppers?? We don't eat hot chilli pepper.
Thank you
I would just omit or add a red bell pepper for some color. Thanks for liking the videos!
Wow that looks so good. Random but you look like a different person with your hat on.
This looks so good! I cannot eat spicy/hot foods, even a jalapeño, so will it be good without the cherry peppers? The hottest pepper I can handle is a poblano, or a very few red pepper flakes. I bought some really delicious white wine vinegar last week-can I use that instead of the red wine vinegar?
It will still be good. If you can't handle a jalapeno, I would omit the cherry peppers. The white wine vinegar will be fine. Enjoy!
@@SipandFeast thank you!
pickling peppers tends to reduce their heat. Either get a small jar of cherry peppers to try them and see how you react or next time you are buying something in a salumeria, diner or Italian restaurant ask for a cherry pepper to sample.
I am cooking for a large group...is it into at the end place everything in one big baking dish instead of my iron skillet?
Yes absolutely! I use sometimes multiple baking dishes when I'm making a lot of it. I just made enough for my cast iron in this video.
That is one of my favorite chicken dish but most of the restaurants near me make it with boneless breasts. I love the thighs on the bone. Thank you.
Thank you! I prefer on the bone too. Prevents the chicken from drying out.
@@SipandFeast I made your recipe for chicken piccata last night. It was fantastic but I need to tone done the lemon flavor. I also made your Bolognese this week. I'm obsessed with some of your recipes. Keep 'em coming.
Hey Jim, What's the difference between Chicken Scarp & Chicken Murphy????
NEVER cut peppers from skin side - lots of kitchen accidents - always cut from inside pepper
LOVE YOUR VIDS, I'M ON LONG ISLAND ALSO IN DEER PARK, WHERE ARE YOU. DO WE SHOP AT THE SAME PLACES
Looks great! That full cast iron pan must have weighed about 1500 pounds 💪
Thanks! It is a very heavy pan. I don't use it much anymore, since getting my 14" stainless steel fry pan.
potato is new to me
I used to get something like this, I think, but called Giambotta. Is this the same thing? Where we used to go for this did the chicken as boneless chunks and potatoes as coins rather than chunks, but it looks very much the same. I always thought of this as a sheet pan kinda meal but the sauce wouldn't have worked like that. Is Giambotta a different thing?
Giambotta or Ciambotta is a vegetable stew. I actually have a recipe for it on my website (no video though).
Can you use balsamic vinegar instead of red wine vinegar for this dish?
You can though it will change the flavor a lot. You could also use the cherry pepper vinegar or white vinegar. Experiment with the balsamic and other vinegars and see what you like best.
Hi ! I have a question about pork shoulder... if you marinate the meat for 3 days before you cook the meat how long will it take a 9.87 pound bone in shoulder to reach room temperature? Or should I just pre heat the oven to 350 degrees wait 20-30 minutes then put it in the oven??? Thank you! This chicken dish was the best ever!!!
Preheating and waiting 20-30 would be fine. The time it will take at 350f will vary a lot depending on what your goal is. If you want fall apart pork you would cook longer per pound (maybe 40 minutes per pound) to get it to an internal temp of 200f. If you want slices of the roast you would only cook it to max 180f internal. That would take a lot less time. Either way use an instant read thermometer for accurate results. Hope your roast turns out well! Thanks for liking this chicken scarp!
Thank you
That looks great! Did you leave the skin on the sausage?
Yes I did. This dish is almost always served with the sausage cut like this. But if you like you can crumble the sausage. Thanks for liking the video.
@@SipandFeast At what point in the process do you skin your sausage? I prefer it the same way, not crumbled.
Scar....pie...ello !
This looks amazing but my wife doesn't do spicy at all. Can I just drop the cherry peppers?
Absolutely. You can even use sweet peppers.
If I use thin Chicken cutlet will it turn out ok?
Yes, but I would sear the chicken then hold off adding it back until the end. Thighs and legs are great for dishes like this because it's hard to overcook them.
@@SipandFeast thanks
More chicken. If good, you only get one thigh, two needed minimum. Sausage cuts: proves Chef John's theory that people like [pointy foods?
Do you use bone-in or boneless thighs?
I love working with both. For this video I went with bone-in and skin on to get the crispy skin.
My Mother would make this dish but would use some onions and lemon, mabe it`s something else I`m thinking of.
Hey Richard. You might be referring to chicken vesuvio. That's a popular dish from the Chicago area. I plan to make a video for that one soon.
@@SipandFeast I think your right. Thank you
@@SipandFeast Thank you
Have you ever done this with Balsamic?
Normally this recipe has that red wine vinegar and cherry pepper tanginess. Many of the recipes you'll find are just derivatives of Lidia Bastianich's and Carmines chicken scarp. I have seen it done with balsamic and rosemary which is a nice changeup that created a completely different flavor.
It seems a bit like cacciatore minus the tomatoes
No onions?