Chicken Scarpiello

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This was really delicious!! I watched Anne make it the other day and thought that it would fit into my low carb lifestyle just fine! I subbed pepperoncini and a whole, sliced red pepper for the hot cherry peppers, and added about a quarter cup of the pepperoncini juice. Next time, I think I will just use a couple of boneless skinless chicken breasts, as the chicken was hard to cut up without a meat cleaver. I also wasn't fond of the mushy skin once it was cooked, but the dish was very tasty and fits right into my diet! This is a definate "make it again" meal for me!!

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This is the first time I've ever tried a foodnetwork recipe and was more than satisfied with the results!!! SO DELICIOUS. I was first exposed to this type of dish when Anne was on the Best Thing I Ever Ate and describing how vinegar-y and flavorful this dish was. I really couldn't get it out of my head. Just thinking about it made my mouth water. A couple months later, I see her making it on the show! I skipped out on a lot of the ingredients. I got chicken, white wine, hot cherry peppers (found in the Italian aisle of my grocery store, NOT in the pickles/olives section! and some rosemary. Oh man, this was so satisfying that I wanted to cook some more right after I finished eating. So much flavor, so delicious. Thank you Anne!

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Definitely a keeper! Thank you to reviewers who advised adding red pepper flakes when I could buy only sweet cherry peppers. I served the dish over rice. We were particularly impressed with how much flavor permeated the chicken. The chicken was flavorful, tender and juicy.

I wish show hosts would suggest the varietal of wine instead of just saying "white wine."

We scaled the recipe to 1 portion and used one bone-in chicken breast--which fed two of us. (Be advised, in the original proportions and including chicken dark meat, the calorie and fat count is high! Even with my modifications, a portion is 550 calories, 39 gms fat and 142 mg cholesterol. I used a meat thermometer to check doneness. Prep time did not take 25 minutes, but the estimated cooking time is about right.

We will definitely make this again, but due to the calories and fat, I will have to limit it to an occasional treat. Meanwhile, I will be looking for the hot cherry peppers.

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Wonderful! I also tried this using pepperoncini plus roasted red bell once when I was out of cherry peppers, and I added dry red pepper flakes, which was also good.

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I made this recipe after just having seen her describe it in a commercial for the program. It was delicious. I made it again and it was just as delicious. Spicy, Chicken flavored all the way through to the bone. Leftovers were in lunch box next day. Thanks Anne.

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I made this dish for the 2nd time and once again loved it! Like others, I cannot buy hot cherry peppers where I live, so I just used cherry peppers and added a little crushed red pepper. I purchased cut chicken, just the legs and thighs, as the dark meat seems much better than the white meat in this recipe. I am often not a fan of chicken, but this dish is really flavorful and tastes great! Another great recipe from Anne Burrell!

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phenomenal recipe, I would use slightly less chicken stock to allow the stock to thicken a little better, but it was lights out all the same

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Love it. Used the leftovers for chicken philly sliders.

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This is one of my favorite recipies!

Here is photo of the dish served with rice:

t.co/t5q1jPV

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Needs a side dish. So I took the meat and peppers out of the liquid and made saffron rice with it. Put the meat and peppers back into it. It was amazing. Thanks Anne my husband loved it. Will be making this again and again.