Chicken Scarpiello

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Awesome. I've made Lidia Bastianich's version several times and loved it but this may be my new favorite. Lidia uses a lot more garlic - 10 cloves - and just 4 of the chilis - so it is a lot more garlicy and not quite as hot - although we usually cheat and add more chilis. But I loved the addition of the onion and the vinegar from the chilis. We use Italian Chicken sausage to lighten the fat level a bit, and used just chicken thighs as sometimes the white meat can get a little tough in dishes like this. Otherwise followed the recipe. I think the key is the last part where you let the dish cook with the lid off - this allows the great tasting sauce to thicken and get syrupy and coat the chicken and sausage - exactly what I want to happen. When making Lidia's recipe I've been known to remove all the chicken and sausage and just let the sauce cook down to syrup, then add back the chicken and sausage and any accumulated juices and toss it all around to coat. As I said - Awesome.

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The sauce was very good. I thickened the sauce up, as some others did, and it turned out great. Thank you for a great recipe!

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Anne, you are a ROCK STAR!!! My husband and loved the dish as we love all things with a spicy touch.....then I cooked it again for a pot luck dinner at the American Italian group we belong too. It was a huge success and everyone wanted my receipe....I told them the truth that it was your receipe and they were all very happy to know they could get it online. Thanks Anne....I am a long time viewer of all your shows and your personality and cooking expertise comes out in everything you do.....

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This is a great change-up from your typical week-night chicken recipe. It was actually quite easy to pull together in about 40 minutes. The hot peppers make the dish quite special. They give the sauce a nice spicy and tangy flavor. I didn't find the spicyness level too high--it was just right. I used about 3 pounds of bone-in, skin on thighs and legs, which I browned in a cast iron pan. Like the previous reviewer, I roasted the dish in the oven at 350 degrees for 25 minutes to complete the cooking. I served the chicken with mashed potatoes. Leftovers are even better the following day as the flavor of the sauce really starts to permeate the chicken. I would recommend this recipe to a friend.

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I first saw this recipe as an advertisement for an upcoming show. Had to try it although the directions were sketchy. It was great! Got the recipe and tried it on friends and they were impressed. Made it with rice one day and had no rice or anything to put it on. Had bread. Used naan bread. Yum. This is a great recipe. Thanks Anne.

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if you all have a 99 cent or dollar store around you, check there for the peppers. That is where i have to go to get them. By the way, this recipe is rock and roll! I stick it out on the buffet at our restaurant, and its always cleaned out. I have to put it out as one of the dishes every Sunday .Thanks Anne!

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It was easy to make but it's an "eh" recipe- just so so. I don't think I'll make it again.

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OMG I did everything on my grill with a cast iron pan. It turned out sooo good. My family loved the heat in this dish. Turn on to friends and it was a big hit.

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absolutely delicious! I did not use the juice from the peppers and I took out the seeds, and for my family that was spicy enough!( for me I added pepper on my plate!

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Can't wait to try!