Barefoot Contessa Chicken Scarpariello Recipe
If you love Italian-American food, you will adore this Barefoot Contessa Chicken Scarpariello Recipe. It is full of flavor, easy to make and perfect for family dinners.
Ingredients
- 6 chicken thighs bone-in and skin-on
- 6 Italian sausages sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 4 garlic cloves minced
- 1/2 cup white wine
- 1 cup chicken broth
- 1/4 cup white wine vinegar
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Chicken
- Pat chicken dry with paper towels. Season with salt and pepper on both sides.
Cook the Chicken
- Heat olive oil in a skillet over medium heat. Brown chicken, 5–6 minutes per side.
Remove Chicken
- Take chicken out of the pan. Keep warm on a plate.
Cook Sausage
- Add sausage slices to the skillet. Brown for 3–4 minutes until golden.
Sauté Vegetables
- Add bell peppers, onion and garlic. Cook until soft, about 5 minutes.
Deglaze Pan
- Pour in white wine. Scrape bottom to lift brown bits. Cook 2 minutes.
Add Broth and Vinegar
- Stir in chicken broth, white wine vinegar, oregano and red pepper flakes.
Return Chicken and Sausage
- Place chicken and sausage back into the skillet. Cover with sauce.
Simmer
- Reduce heat to low. Cook for 20–25 minutes until chicken is done.
Garnish and Serve
- Sprinkle chopped parsley on top. Serve hot with crusty bread or pasta
Notes
- Always brown chicken well for deep flavor.
- Use bone-in chicken for juicier meat.
- Don’t skip the vinegar; it adds tang.
- Taste sauce and adjust salt and pepper.
- Use fresh parsley for a bright finish.