Chicken scarpariello
2
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Think of this scrumptious Italian American classic as chicken, three ways: juicy chicken thighs, lean meaty chicken breasts, and super-flavourful chicken sausages. Save the brining liquid from the pickled peppers for adding extra-zingy flavor to all pan sauces.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken thigh, skinless, boneless, raw
4 individual, medium
Chicken breast, skinless, raw
2 medium, halved
Salt
1 teaspoon(s)
Black pepper
½ teaspoon(s)
Chicken sausage, grilled
4 individual
Olive Oil
1 tablespoon(s)
Red pepper
1 medium, thinly sliced
Onion
1 medium, sliced
Garlic
4 clove(s), thinly sliced
Chicken stock cube(s)
1 cube(s), 300ml stock
Roasted red peppers in brine, drained
3 handful serving, spicy, quartered
White Wine Vinegar
2 tablespoon(s), or 2 tbsp brine from roasted red peppers
Oregano, Dried
1 teaspoon(s), level
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a large nonstick oven-proof frying pan with the cooking spray and heat on medium. Season the chicken with ½ tsp salt and the black pepper. Add the chicken to the pan and cook for 5-6 mins, until well browned on the bottom. Turn the chicken and cook for 3-4 mins, until lightly browned on the bottom. Transfer the chicken to a large plate and set aside.
2
Mist the same pan with cooking spray and put over a medium-high heat. Add the sausage and cook for 3-5 mins, until browned, stirring occasionally. Transfer the sausage to the plate with the chicken.
3
Add the oil to the pan and swirl to coat. Add the pepper and onion and cook for 3 mins. Add the garlic and cook for a further 3 mins, stirring often. Stir in the stock, scraping up the browned bits from the bottom of the pan. Stir in the vinegar, oregano, and remaining salt. Bring to a boil over a high heat.
4
Return the chicken and sausage to the pan and spoon some of the sauce over. Transfer the pan to the oven. Bake, uncovered, for 20-25 mins or until cooked through. If you have a meat thermometer, insert into the thickest part of the chicken and make sure it registers at 75°C.
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