Chicken Scarpariello
Chicken Scarpariello
I would venture to say that, along with chicken parmigiana, chicken scarpariello is one of the most recognized chicken recipes in America. Chicken scarpariello is a composition of a few favorite ingredients: chicken, lots of garlic, and vinegar. In this recipe, I added some sausage, which is not unusual, especially if you have a big brood coming over. To multiply the recipe: Proceed in batches; then, once you have brought the whole thing to a boil, transfer to a roasting pan and finish cooking in a 450-degree oven, stirring the chicken periodically so all the pieces get crispy.
Click here to see Lidia Bastianich's Take on Italian-American Cuisine.
Servings
6
Ingredients
- 12 boneless, skinless chicken thighs (about 4 pounds), trimmed, each cut into 4 pieces
- 2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 8 ounce sweet italian sausage without fennel seeds, cut into bite-sized pieces
- 8 cloves garlic, sliced
- 1/2 cup white wine vinegar
- 1/2 teaspoon dried oregano
Directions
- Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet set over medium heat. Add ½ of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.
- Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3-4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2-3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20-25 minutes.