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Chicken Scarpariello


-6 tablespoons extra-virgin olive oil

-4 tbs butter

-8 chicken breast cutlets cut into 1 1/2 " cubes

-6 sweet Italian sausages, cut into 6 pieces each

-1 pound yukon gold potatoes peeled & quartered

-2 cups of sliced baby bella mushrooms

-1 diced medium yellow onion

-6 whole mild cherry peppers

-1 red bell pepper cut into strips

-1 cup of white wine

-1 cup chicken stock

-1 cup parsley, finely chopped



-In a dutch oven, saute the chicken pieces & sausage in 3 tbsp olive oilon and 2 tbsp of butter until browned on all sides & then remove to a bowl and set aside.

-In the same dutch oven , saute the potatoes until brown & then remove them and set aside in the bowl with the chicken & sausage.

-Again, in the same dutch oven, using the remaining butter and olive oil, saute the mushroom, onion, bell pepper, and cherry peppers for about 15-20 minutes on med high heat constantly stirring & then set aside as well in the same bowl as the chicken & sausage.

-Deglaze the dutch oven with the wine and then add the contents of the bowl containing the chicken, sausage, pepper, potatoes & onions ect., back into the dutch oven.

-Next, add chicken stock and bring to a boil.

-Reduce heat to medium-low and simmer until everything is cooked through, usually 30 to 40 minutes.

-Add more wine or chicken stock if necessary.

-Serve with a side of sauted broccoli and pair with a white wine such as a Smoke Eater Pinot Grigio.

Buon Appetito!

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