Chicken Scarpiello

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Followed the recipe exactly and neither my husband or myself liked it.

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One of the best chicken dishes I've ever made! Flavor is bright and exciting, super easy to make, and stores well. Make sure you taste your cherry peppers and juice before you start, to see if they're the right heat for you. To reduce the heat level, I chopped them instead of slicing them, so the spicy pieces were smaller in the bites. Also, I added half white wine vinegar and half cherry peppers juice. Lastly, I couldn't find fennel sausage, so I used sweet Italian sausage and added about a teaspoon of freshly crushed fennel seeds. Delicous!!! I served it over spaghetti squash to soak up the juice in the slightly sweet squash--perfect balance.

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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.