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The Hirshon Italian-American Chicken Scarpariello

The Hirshon Italian-American Chicken Scarpariello

  • Total Time: 0 hours


Units Scale
  • 3 pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
  • Roasted garlic purée combined with Italian dressing (homemade or store-bought)
  • Salt and pepper
  • 1 Tbsp. olive oil
  • 8 ounces sweet Italian sausage, casings removed
  • 1 yellow onion, halved and sliced thin
  • 12 Peppadew peppers, sliced into strips
  • 1/4 cup jarred hot sliced Calabrian peppers de-seeded and minced, plus 2 Tbsp. brine
  • 6 garlic cloves, minced
  • 1 Tbsp. dried Mediterranean oregano
  • 1 Tbsp. all-purpose flour
  • 1/2 cup low-salt chicken broth
  • 1/4 cup Italian vermouth (TFD change, original was all chicken broth)
  • About 2 tsp. sugar or to taste
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh Sage (TFD change, original used parsley)


  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Marinate chicken in roasted garlic Italian dressing for at least 2 hours or up to overnight in the fridge.
  3. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking.
  4. Add chicken to skillet, skin side down, and cook without moving until well browned, about 5 minutes. Flip chicken and continue to cook until browned on second side, about 3 minutes. Transfer chicken to plate.
  5. Add sausage to fat left in skillet and cook, breaking up with spoon, until browned, about 3 minutes. Transfer sausage to paper towel–lined plate.
  6. Pour off all but 1 Tbsp. of the fat from the skillet and return to medium-high heat. Add onion and peppadew pepper strips and cook until vegetables are softened and lightly browned, about 5 minutes.
  7. Add Calabrian peppers, garlic, and oregano and cook until fragrant, about 1 minute. Stir in flour and cook for 30 seconds. Add broth, sugar, vermouth and pepper brine and bring to simmer, scraping up any browned bits.
  8. Remove skillet from heat and stir in sausage. Arrange chicken pieces, skin side up, in single layer in skillet and add any accumulated juices. Transfer skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 20 to 25 minutes.
  9. Carefully remove skillet from oven (handle will be very hot). Transfer chicken to serving platter. Season onion mixture with salt and pepper to taste, then spoon over chicken. Sprinkle with parsley and sage and serve with bread to mop up the tasty juices!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 977.49 kcal
  • Sugar: 11.65 g
  • Sodium: 1938.45 mg
  • Fat: 60.6 g
  • Saturated Fat: 17.44 g
  • Trans Fat: 0.33 g
  • Carbohydrates: 28.49 g
  • Fiber: 8.29 g
  • Protein: 77.34 g
  • Cholesterol: 272.16 mg