Chicken Scarpiello

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made twice. I only used chicken breast and accidently got sweet cherry peppers once. It still worked. I've also made this in the oven, uncovered at about 375 until chicken is done and sausage is brown. Served with crusty bread. Good stuff.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i love this recipe...especially the part where you get to hack up a chicken!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Chicken Scarpariello is one of my fav dishes in the Italian restaurants in my husband's old Brooklyn neighborhood. While I love the cut up breasts Scarpariello style in a restaurant, as a home cook I'm more successful in getting the pieces all cooked at the same time using all dark meat - some legs and some thighs.

A technique change from this recipe that works best for me is after having all ingredients in the pan at the end, rather than simmer partially covered on cooktop for 15 minutes, to put the pan in a 350 degree preheated oven for about 25 min uncovered, until thighs register about 160 degrees internal temp. For me, this ensures all are cooked completely through.

This also is tasty with sweet pickled cherry peppers subbed in for the hot ones if folks you're cooking for dont like spicy hot..

Good reheated too.

For reviewers who said skin was "mushy" after cooking, likely they did not brown the chicken well enough to start with. Do not skimp on that step!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good! Used cubanelle peppers along with the cherry peppers-just added a touch of cherry pepper juice-was hot enough-also the chicken thighs take a while to cook through...when finally done-was delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This one hits it out of the park! So moist and such a depth of flavor, my mouth is watering just writing about it. This will be one my go to chicken dishes from now on. Way to go Ann!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Any recipe that makes Ms Burrell go "wow" is one for me. I love good food that gets your attention and this one certainly does! Great flavor, easy to do. I served the foccacia I learned how to make (thanks Anne last year with this and the dunking was as delicious as the chicken!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really good but you might want to cut back on the sausage and use more chicken thighs (we didn't use whole chickens. Tasty, spicy, easy. You might also want to discard the chicken skin before serving. Great recipe, Anne!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love the addition of the hot cherry peppers. It gave it a nice spicy tang. Overall the chicken was just okay.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Outstanding recipe. Chicken scarpiello was a fave of mine,at a restaurant, when living in CT. Since having moved to Cape Cod haven't been able to find it at any restaurants. Anne's recipe was different than what I was having CT, that recipe, called for pieces of chicken breast as opposed to Anne's leaving the meat on the bone. This will be a regular part of our cooking cycle. And the best news I was able to find all the ingredients she called for. Lastly Hot Cherry Peppers will find it's way into some other recipes. The flavor was amazing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm kind of in shock. I wasn't expecting anything like the complexity of flavors or the creamy smooth sauce that this simple dish created. I used bone-in chicken thighs. Like some others I didn't find cherry peppers in local the local store and used chipotle peppers, vinegar and some fresh rosemary and added a little more fennel seed. A small serving of light fettuccine with some grilled vegetables seemed to balance the rich flavors. I thought adding a little acidity without killing the great flavors was worth a try so I cautiously added a squeeze of fresh lime with the serving that made it even better. This is a wonderful dish. I'm just blown away. Good news is there are left-overs for tomorrow!!! Thanks Anne and other reviewers.