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Chicken Scarpariello, a vibrant and hearty dish from the Italian-American culinary tradition, is a true testament to the flavors of rustic Italian cooking. Originating from the Southern regions of Italy, particularly Campania and Apulia, this dish embodies the essence of comfort food while showcasing the rich culinary heritage of the Italian diaspora in America. The name "Scarpariello" translates to "shoe maker" in Italian, a nod to the dish's working-class roots, where it was often prepared with accessible ingredients found in local markets.

Chicken Scarpariello with Sausage and Peppers

Looking for easy lunch recipes that make meal prep a breeze? These quick Italian-inspired dishes, like Chicken Scarpariello, are perfect for busy days when you want something hearty yet simple. Give your tastebuds a treat with minimal fuss and maximum flavor this season! EasyLunchRecipes QuickMealPrep ItalianCuisine MealPrepIdeas ComfortFood ChickenScarpariello Afterka
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 links sweet Italian sausage

2 tablespoons olive oil

1 large onion, sliced

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 teaspoon red pepper flakes (adjust to taste)

1/2 cup white wine (such as Pinot Grigio)

1 cup chicken broth

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

2 tablespoons apple cider vinegar

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Prepare the Chicken and Sausage: Season the chicken thighs with salt and pepper. In a large skillet over medium-high heat, add olive oil. When hot, add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove and set aside.

    Cook the Sausage: In the same skillet, add the sausage links and cook until browned on all sides, about 8-10 minutes. Remove and set aside with the chicken.

      Sauté Vegetables: In the same pot, add the sliced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic, red pepper flakes, and both bell peppers, sautéing for another 5 minutes until peppers are tender.

        Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes.

          Add Broth and Herbs: Stir in the chicken broth, chopped rosemary, thyme, and apple cider vinegar. Return the chicken and sausage to the pan, nestling them into the liquid. Bring to a simmer.

            Cook Until Tender: Reduce heat to low, cover, and let simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Check occasionally to ensure it doesn’t dry out, adding a bit more broth if necessary.

              Final Seasoning and Serve: Once cooked, taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

                Plating: Serve the Chicken Scarpariello hot, spooning the sauce and peppers over the chicken and sausages, paired with crusty Italian bread or over a bed of polenta for a hearty meal.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4