Spicy Calabrian Chili Chicken Scarpariello
Spicy Calabrian Chili Chicken Scarpariello
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil
For the Sauce and Vegetables
- 1/2 pound Italian sausage, hot or sweet, casings removed
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, large, cored, seeded, and cut into 1-inch pieces
- 1 tablespoon Calabrian chili paste, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, toss the chicken pieces with flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the chicken in a single layer and cook until golden brown on all sides, about 4-6 minutes. Remove the chicken to a plate and repeat with the remaining chicken, adding 1 tablespoon more olive oil if needed. Set all browned chicken aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and crumbled, about 5-7 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
⏱️ 7 min
- 4
Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic and Calabrian chili paste. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until the liquid has reduced slightly.
⏱️ 3 min
- 7
Stir in the chicken broth, diced tomatoes (undrained), halved cherry tomatoes, fresh rosemary, and fresh oregano. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 8
Return the browned chicken to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 9
Stir in the red wine vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 10
Garnish with fresh chopped parsley before serving. Serve hot, perhaps with crusty bread or polenta.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Calabrian Chili Chicken Scarpariello
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil
For the Sauce and Vegetables
- 1/2 pound Italian sausage, hot or sweet, casings removed
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, large, cored, seeded, and cut into 1-inch pieces
- 1 tablespoon Calabrian chili paste, or more, to taste
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes, undrained
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, toss the chicken pieces with flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the chicken in a single layer and cook until golden brown on all sides, about 4-6 minutes. Remove the chicken to a plate and repeat with the remaining chicken, adding 1 tablespoon more olive oil if needed. Set all browned chicken aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and crumbled, about 5-7 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
⏱️ 7 min - 4
Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic and Calabrian chili paste. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until the liquid has reduced slightly.
⏱️ 3 min - 7
Stir in the chicken broth, diced tomatoes (undrained), halved cherry tomatoes, fresh rosemary, and fresh oregano. Bring the mixture to a gentle simmer.
⏱️ 3 min - 8
Return the browned chicken to the pot. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 9
Stir in the red wine vinegar. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 10
Garnish with fresh chopped parsley before serving. Serve hot, perhaps with crusty bread or polenta.
⏱️ 2 min