Bobby Flay Chicken Scarpariello Recipe

This Bobby Flay Chicken Scarpariello Recipe is a rustic and tangy recipe, which is made with savory fennel sausage and spicy hot cherry peppers. It’s a restaurant-quality one-pot meal, ready in about 1 hour.

Bobby Flay Chicken Scarpariello Ingredients

• Extra-virgin olive oil
• 1 pound fennel sausage, cut into bite-size pieces
• 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact
• Kosher salt
• 1 Spanish onion, cut into 1/4-inch slices
• 3 cloves garlic, smashed and finely chopped
• 3/4 cup white wine
• 1 cup quartered hot cherry peppers
• 1/2 cup hot cherry pepper juice, from the jar
• 1 cup chicken stock, plus a little more if needed
• 3 sprigs fresh oregano, picked and chopped

How To Make Bobby Flay Chicken Scarpariello

1. Brown the sausage: Heat a generous drizzle of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the cut sausage pieces and cook until they are well browned and fully cooked through. Remove the sausage with a slotted spoon and set it aside on a plate.
2. Sear the chicken: Season the chicken pieces generously with kosher salt. Place them in the same pan used for the sausage (do not wipe it out). Sear the chicken in batches if necessary to avoid overcrowding, cooking until the skin is golden brown and crisp. Remove the chicken and set it aside with the sausage.
3. Sauté the aromatics: Drain most of the excess fat from the pan, leaving about 2 tablespoons. Add a splash of fresh olive oil if the pan is too dry. Add the sliced onions and season with salt. Cook for 6-7 minutes until they are translucent and fragrant. Add the chopped garlic and cook for another 2-3 minutes, being careful not to burn it.
4. Deglaze the pan: Pour in the white wine. Increase the heat slightly and let it bubble and reduce by half. Use a wooden spoon to scrape up the “fond” (the browned bits) from the bottom of the pan; this adds immense flavor.
5. Simmer the stew: Return the browned sausage and chicken to the pan. Add the quartered cherry peppers, the cherry pepper brine (juice), chicken stock, and fresh oregano. Bring the liquid to a boil, then reduce the heat to a low simmer. Cover the pan and cook for 15 minutes.
6. Finish and serve: Remove the lid and continue to simmer for another 5 minutes to thicken the sauce slightly. If the sauce has reduced too much, add a splash more chicken stock. Taste the sauce and adjust the seasoning with salt if needed. The final dish should be slightly soupy, spicy, and rich.

Recipe Tips

• What is Chicken Scarpariello? “Scarpariello” translates to “shoemaker style” in Italian. It suggests a dish that is cobbled together quickly with handy ingredients like preserved peppers, vinegar/wine, and chicken.
• Bone-in vs. Boneless: This recipe calls for bone-in chicken, which keeps the meat juicy during the simmer and adds body to the sauce. If you use boneless thighs, reduce the simmering time to prevent them from drying out.
• Managing the Heat: The heat comes from the cherry peppers. If you prefer a milder dish, remove the seeds from the peppers before adding them, or use sweet cherry peppers (peppadews) instead of hot ones.
• The Sauce: Do not let the sauce reduce to a glaze. As Bobby Flay notes, this dish is meant to be “slightly soupy” so you have plenty of liquid to soak up with bread.

What To Serve With Bobby Flay Chicken Scarpariello

This is a hearty main course that pairs well with starches that can absorb the vinegar-based sauce.

• Crusty Italian Bread: Mandatory for dipping in the spicy broth.
• Creamy Polenta: The corn flavor balances the acidity of the peppers perfectly.
• Roasted Potatoes: Rosemary roasted potatoes are a classic pairing.
• Sautéed Broccoli Rabe: The bitterness of the greens cuts through the rich sausage fat.

How To Store Bobby Flay Chicken Scarpariello Recipe

• Refrigerate: Store the cooled stew in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve the next day as the vinegar permeates the meat.
• Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of water or chicken stock if the sauce has thickened too much in the fridge.
• Freeze: You can freeze this dish for up to 3 months. However, the texture of the peppers may become slightly softer upon thawing.

Bobby Flay Chicken Scarpariello Nutrition Facts

• Calories: 650
• Total Fat: 40g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 1400mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugar: 6g
• Protein: 55g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Bobby Flay Chicken And Waffles Recipe
• Bobby Flay Chicken Wings Recipe
• Bobby Flay Honey Mustard Chicken Recipe