Chicken Scarp
We all have that one dish that we love so much, we can’t NOT order it if we see it on a restaurant menu. For my husband, it’s Chicken Scarp. Since every third thought in my head lately is, “What’s for dinner?” I figured making his favorite would be a nice surprise. Turns out, if there’s one tried and true recipe to have in your backpocket, it’s this one. Cooked in one pan for minimal cleanup? CHECK. Packed with an insane punchy flavor? CHECK. Relatively easy to make and universally loved by everyone? CHECK and CHECK. This version is officially just as good as your go-to Italian joint so time to find a new “restaurant-only” favorite!
Yield: 4
Chicken Scarpariello
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
We all have that one dish that we love so much, we can’t NOT order it if we see it on a restaurant menu. For my husband, it’s Chicken Scarp. Since every third thought in my head lately is, “What’s for dinner?” I figured making his favorite would be a nice surprise. Turns out, if there’s one tried and true recipe to have in your backpocket, it’s this one. Cooked in one pan for minimal cleanup? CHECK. Packed with an insane punchy flavor? CHECK. Relatively easy to make and universally loved by everyone? CHECK and CHECK. This version is officially just as good as your go-to Italian joint so time to find a new “restaurant-only” favorite!
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ pound pork fennel sausage, removed from the casing
- 2 bone-in skin-on chicken breasts and 4 bone-in skin-on thighs* (or any combination of 3.5lbs of bone-in chicken *ASK THE BUTCHER TO REMOVE THE BONES FOR YOU*)
- kosher salt & pepper
- ½ yellow onion, small dice
- 1 red bell pepper, cut into 1/4" slices
- 3 cloves garlic, minced
- ⅓ cup sliced hot cherry peppers, drained
- ¼ teaspoon salt
- Fresh ground pepper to taste
- ¼ cup red wine vinegar
- ¾ cup white wine
- 1 cup chicken stock
- 1 tablespoon butter
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F.
- Since no one sells skin on, but bone out chicken, you’re going to want to remove the bones yourself before you begin. Your butcher can do this for you, just hand them the package and ask kindly if they can remove the bones while you continue shopping.
- The thighs are thin already, but you’ll need to pound the chicken out to an even ¾” thickness. Place the chicken skin side down on top of a long piece of saran and fold it to fully cover. Pound the chicken until it’s about ¾” thickness. Season with salt & pepper. Set aside.
- Heat a large 12" sauté pan (preferably NOT a non-stick) over medium-high heat. Add 1 olive oil and brown the sausage for about 2 - 3 minutes, until just slightly browned. Using a slotted spoon, scoop sausage into a bowl and reserve.
- You should have enough pan drippings from the pork to sear the chicken. If you don’t, add another swirl of olive oil to the pan. Keeping the flame on, add the chicken thighs, skin side down, and sear without moving for about 4-5 minutes, or until the skin is well browned and crisp. You will only need to sear the skin side. You can do this in batches if all the chicken does not fit in the pan. Remove to a plate and set aside. Repeat with the thighs and transfer to the same plate.
- Add the onions and red peppers to the pan and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds or until fragrant. Scatter the cherry peppers into the skillet, season with ¼ teaspoon kosher salt and a few turns of pepper and stir to combine. Pour in the red wine vinegar (pan will sizzle!) scraping the browned bits that stick to the bottom of the pan into the liquid. Add the white wine, bring to a boil and cook at a rolling boil for about 3 minutes. Pour in the stock and bring back to a boil, about 4 minutes more.
- Turn off the heat and return the sausage to the pan. Nestle the chicken on top. Move the pan into the oven and roast until the chicken is cooked through, about 15-20 minutes depending on the thickness.
- Once the chicken is done cooking, place the pan back on the stovetop and move the chicken to your serving platter to rest. Meanwhile, turn the burner on medium-high and bring the sauce to a boil. Whisk in the butter and once dissolved, sprinkle with chopped parsley.
- Taste and adjust the seasoning, if needed. Pour the finished sauce over the chicken and serve with roasted potatoes.
Equipment
EQUIPMENT:
- 12” cast iron pan or ovensafe sauté pan (preferably NOT a non-stick)
- meat mallet and saran wrap for pounding