Chicken Scarpariello

Name: Chicken Scarpariello
Yield: makes 6 servings
Ingredients: 2 small fryer chickens (about 2 1/2 pounds each, preferably free-range); Salt; Freshly ground black pepper; 1/4 cup olive oil, or as needed; 1/2 pound sweet Italian sausage (preferably without fennel seeds), cut into 1-inch pieces; 10 cloves garlic, peeled and chopped fine; 4 pickled cherry peppers, cut in half and stemmed; 1/4 cup red-wine vinegar; 1/2 cup dry white wine; 1 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth; 1/4 cup chopped fresh Italian parsley

December 9, 2011

Poussins—young chickens that weigh about 1 pound each—are great for this dish. Figure on one per person, and cut them into pieces at the joints; there’s no need to cut them into smaller pieces across the bone. As good as poussins are, I made this dish using supermarket-bought fryer chickens, because I want to be sure you try this delicious recipe. The secret to golden-brown chicken pieces is to leave them be as they cook. They will brown better if you’re not constantly turning them or checking on their progress.

Recipe notes

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