Chicken Scarpariello

The Method for Chicken Scarpariello

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Pat the chicken dry and season it with the salt and pepper.

   Mark done

2. Heat the oil in a large, ovenproof frying pan or shallow casserole over medium-high heat. Brown the chicken skin side down for 8 minutes, turn and brown for 3 minutes, then lift onto a plate. Add the sausage pieces, brown them for 5 minutes and lift them out too.

   Mark done Start 8 min timer

3. Cook the onion in the fat left in the pan for 4 minutes, until soft. Add the garlic and rosemary and cook for 1 minute.

   Mark done Start 4 min timer

4. Pour in the wine, scrape up the browned bits and let it bubble for 2 minutes. Add the stock, cherry peppers, brine and potatoes and bring to a simmer.

   Mark done Start 2 min timer

5. Return the chicken, skin side up, and the sausage to the pan, and roast uncovered for 40 minutes, until the chicken skin is deep golden, the potatoes are tender and the juices run clear.

   Mark done Start 40 min timer

6. Rest for 5 minutes, scatter with the parsley and serve straight from the pan.

   Mark done Start 5 min timer

Keep an Eye on These

1. Brown the chicken thoroughly and do not move it while it colours. Golden skin now means crisp skin later, when it sits above the liquid.
2. Taste one cherry pepper before you add them. Pickled cherry peppers range from mild to fiery, and you can add or leave out some of the brine to suit.
3. Keep the chicken skin side up in the oven and out of the liquid. The sauce below will bubble and reduce while the top stays crisp.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

On the Table Alongside

Crusty bread · Sautéed broccoli rabe · Chianti

Leftovers

Keeps in the fridge for up to 3 days. Reheat in a 180°C / 350°F (160°C fan) oven for 20 minutes so the skin crisps again. Freezes for 2 months.

Quick Answers

Chicken Scarpariello Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.