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Barefoot Contessa Chicken Scarpariello Recipe

Barefoot Contessa Chicken Scarpariello
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Chicken Scarpariello, meaning “shoemaker-style chicken,” is a rustic Italian-American dish made with braised chicken, Italian sausage, and a savory sauce. The dish gets its bold flavors from garlic, wine, and pickled peppers, creating a perfect balance of savory, tangy, and slightly spicy notes. Ina Garten’s take on this classic dish is simple yet sophisticated.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1/2 pound Italian sausage, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 cup chicken stock
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1/4 cup red wine vinegar
  • 1/2 cup pickled cherry peppers, sliced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper (to taste)

Optional Add-Ins:

  • 1 cup sliced bell peppers (red or yellow)
  • 1 cup mushrooms, sliced
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Ingredients

  • Season the chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  • Slice and chop: Prepare the onion, garlic, and herbs. Slice the sausage and pickled peppers.

Step 2: Sear the Chicken and Sausage

  • Heat the oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat.
  • Brown the chicken: Place the chicken thighs skin-side down and sear for 5–6 minutes, or until the skin is golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.
  • Cook the sausage: In the same skillet, add the sausage pieces and cook until browned about 3–4 minutes. Remove and set aside with the chicken.

Step 3: Sauté the Vegetables

  • Cook the onions: Add the sliced onion to the skillet and sauté for 3–4 minutes until softened.
  • Add the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Sauce

  • Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan.
  • Add the stock and vinegar: Stir in the chicken stock and red wine vinegar.
  • Incorporate the flavors: Add the pickled cherry peppers, rosemary, thyme, and crushed red pepper flakes (if using). Bring the sauce to a simmer.

Step 5: Cook the Dish

  • Return the chicken and sausage: Place the seared chicken and sausage back into the skillet, skin-side up.
  • Simmer gently: Reduce the heat to low, cover the skillet, and simmer for 25–30 minutes, or until the chicken is cooked through and tender.

Step 6: Serve

  • Garnish and serve: Sprinkle with fresh parsley before serving. Plate the chicken and sausage with the sauce and enjoy.

Find it online: https://inagartencooks.com/barefoot-contessa-chicken-scarpariello/