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Chicken scarpariello

6
Points®
Total Time
39 min
Prep
15 min
Cook
24 min
Serves
2
Difficulty
Easy
Scarperillo is a staple of most southern Italian restaurants and it is a treat to make at home. Traditionally, it’s made with chicken, sausage, vinegar, peppers and onions. Here, we’ve omitted the sausage, but we’ve kept it’s characteristic tangy, sweet and spicy flavor. The dish starts on the stovetop and then cooks slowly in the oven to ensure each bite of chicken is juicy and tender and the sauce is rich and robust. To round up the meal, try serving the vegetables over some cooked pasta tossed with an aromatic chopped fresh herb like basil. To finish up with something sweet, drizzle fresh sliced strawberries with a good balsamic vinegar.

Ingredients

Olive oil

2 tsp, or extra-virgin

Uncooked skinless boneless chicken thigh

½ pound(s), 2 (1/4-pound)

Table salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Onion

1 medium, chopped

Garlic

4 clove(s), sliced

Red bell pepper

1 medium, seeded and cut into 1/2-inch pieces

Canned pimento

2 Tbsp, or 1 hot cherry pepper, seeded and chopped

Dried oregano

¼ tsp

Reduced sodium chicken broth

½ cup(s)

White wine

¼ cup(s), dry

Fresh parsley

2 Tbsp, fresh, chopped

Instructions

  1. Preheat the oven to 400°F.
  2. Heat 1 teaspoon of the oil in an ovenproof nonstick skillet or Dutch oven over medium-high heat. Sprinkle the chicken with 1/8 teaspoon of salt and the pepper; add to the skillet and brown, 2 minutes on each side. Transfer the chicken to a plate and set aside.
  3. Heat the remaining 1 teaspoon oil in the same skillet. Add the onion, garlic, bell pepper, cherry pepper, and oregano; cook, stirring occasionally, until the vegetables soften, 4–5 minutes. Return the chicken to the skillet; add the broth and wine. Transfer the skillet to the oven and bake until the chicken is cooked through, 12–15 minutes. Remove the skillet from the oven, then stir in the parsley and the remaining 1/8 teaspoon salt. Yields 1 chicken thigh and 1/2 cup vegetables per serving.

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