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  • Chicken Scapariello

    1 vote
    Chicken Scapariello
    Servings: 6
    by kermit
    1 recipe
    >
    There is a great Amalfi restaurant in Atlanta by Georgia Tech called Gio's Chicken Amalfitano. One of their best dishes IMO is the Scapariello. This is a similar recipe that has great taste and is close. Try it with a Barolo, Brunello, or Barbarone.

    Ingredients

    • Extra-virgin olive oil
    • 1 pound sweet sausage, cut into bite- size pieces
    • 5 pounds mixed bone in chicken breast and thighs, cut into 8 to 10 pieces
    • Flour for dusting
    • Kosher salt
    • Coarse black pepper
    • Red pepper flakes
    • Fennel seeds
    • 1 large sweet onion quartered and sliced thin
    • 1 large red bell pepper quartered and sliced thin
    • 6 - 8 cloves garlic, smashed
    • 1 cup white wine
    • 1/4 cup quartered hot cherry peppers
    • 1/8 cup hot cherry pepper juice, from the jar
    • 2 cups warm chicken stock, more as needed
    • Juice of 1 large lemon
    • 3 - 4 sprigs fresh oregano, picked and chopped
    • 2 sprigs rosemary, picked and chopped
    • 2 - 3 sage leaves, chopped

    Directions

    1. Heat oven to 275.
    2. In a pot, bring chicken stock to a simmer.
    3. Coat a large Dutch Oven with olive oil and bring to a medium high heat.
    4. Remove the sausage casing and cut into bite sized pieces.
    5. Trim excess fat from chicken and split chicken parts in half.
    6. Mix the salt and pepper into flour, and coat chicken.
    7. Add chicken in batches and brown on all sides. Once the chicken is brown on all sides, remove it from the pan and reserve.
    8. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
    9. Lower the heat to medium-low.
    10. Drain or pat away excess oil and burnt pieces with a paper towel from the pan and return it to the heat.
    11. Coat the pan lightly with new olive oil, add the pepper and onions, and season with salt.
    12. Cook pepper and the onion over medium heat until they are translucent and very aromatic, 4 to 6 minutes.
    13. Add the garlic, oregano, rosemary, sage, and pepper flakes and cook until fragrant.
    14. Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
    15. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, sage, and lemon juice.
    16. Transfer to oven, and cook partially covered, for 1 to 1.5 hours, until chicken is tender.
    17. Remove the lid and simmer adding more chicken stock or white wine if the stock has reduced too much.
    18. Taste and adjust the seasoning, if needed.
    19. The finished dish should be slightly soupy, spicy, and delicious.
    20. Serve with polenta, potatoes or pasta.

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