Chicken Scarpiello

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Love this recipe. I did find it a bit spicy and although I love it some do not. Making this for a girls pot luck dinner, I modified it by using sweet and spicy cherry peppers and instead of the liquid from the peppers, I used red wine vinegar. It's so delicious. It's as good as it is at Dominick's Restaurant in the Bronx, NY where we all fell in love with it.

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I made this for hubby for Valentine's day dinner it was amazing we both loved all the robust flavors the meat was tender and juicy and perfect amount of spice! Definitely a great change to otherwise boring blah chicken dishes. Thanks Anne!

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I made it for my family and everyone thought it was way too spicy! This is coming from a family who likes to kick it up a notch. I even decreased some of the spicy ingredients....and servered it over Orzo, it was still over the top!

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Amazing!! My husband thinks I am a culinary wizard after feeding him this dish. Thank you Anne!!! It was so simple- I went to the store to buy my simple 6 ingredients and took your advice on having the butcher cut up a whole organic bird. It was so simple not to mention the smells in my kitchen were a delight! My kids even LOVED this dish and it is now on our top 10 list! Thank you - thank you!!! I am so glad I saw this on TV and so glad I actually attempted to make it with total success! I did however CHANGE:
I ADDED SPICY SAUSAGE AND SWEET CHERRY PEPPERS instead of the hot peppers - It was the right amount of tangy -spicy without the fire.

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Nice tangy dish, easy too. I used pre-sliced hot cherry peppers first time so half my work was done for me. I didn't get much vinegar from the jar to use as directed, so I used white wine vinegar along with it. I had sausage patties, so I crumbled and browned them. I seasoned flour with S&P and coated the chicken with that b/4 frying bc I use skinless chicken all the time, keeps it moister that way as well as helping the gravy from being too soupy. I used white meat chicken the first time I made this, but I used bone-in skinless thighs the next, much better. Tonight making it using the very small-sized cherry peppers; put them in whole, stem and all, looks just like 'cherries.' This is a good make-ahead dish, just reheat and serve.

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I've made this twice so far and absolutely love it! In fact, I'm making a large batch for a potluck tomorrow. I tweaked it just a little bit. Instead of sausage, I added some sausage fat I had saved from some hot sausage and cooked the chicken in that. When I added the hot peppers, juice, and wine, I added some flour as well and whisked it in to thicken the sauce a tiny bit. Absolutely delicious.

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Excellent flavor. I would suggest tasting the hot cherry peppers before adding the quantity suggested along with the hot pepper vinegar. Mine was extremely spicy. I diluted the sauce to my taste and I love it and will make again. I used skinless chicken thighs.

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Great recipe. Another favorite chicken recipe, thanks to Chef Anne, although I have yet to have been able to make it exactly as she prescribes We don't have fennel sausage in B'ham, AL nor do we have hot cherry peppers. I make do with hot Italian sausage and regular cherry peppers. I add crushed red pepper. The dish still is delicious.

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We made this chicken yesterday and it was DELICIOUS!!!!! It was spicy but not overpowering loved the juice from the cherry peppers. I also used hot sausage since that is what I had and it was really, really good. Can't wait to make it again.

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Better than I even imagined !!! YUM. I used chicken thighs and followed Anne's recipe.
I love spicy and this dish was amazing. My partner said, "you can make this again" :
Thanks Anne