Chicken Scarpariello

Name: Chicken Scarpariello
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 1/2 tbsp olive oil; 2 large chicken breasts (bone in, skin removed); kosher salt ( and black pepper to taste); 1 link cooked sweet Italian chicken sausage (sliced thinly on a bias (I used Aidells)); 1/2 medium head cauliflower (cut into florets (about 4 cups)); 1 medium onion (sliced thinly); 4 cloves garlic (sliced thinly); 4 jarred hot cherry peppers (sliced plus 1 tbsp liquid (optional for extra heat)); 1/3 cup dry white wine (omit for whole30, paleo and replace with chicken stock); 1 cup reduced-sodium chicken stock; 1 sprig rosemary (needles removed and roughly chopped, plus additional for garnish)

Swapping chicken thighs for skinless chicken breasts and potatoes for cauliflower makes this chicken scarpariello a lighter version of the classic.

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 1/2 tbsp olive oil
2 large chicken breasts (bone in, skin removed)
kosher salt ( and black pepper to taste)
1 link cooked sweet Italian chicken sausage (sliced thinly on a bias (I used Aidells))
1/2 medium head cauliflower (cut into florets (about 4 cups))
1 medium onion (sliced thinly)
4 cloves garlic (sliced thinly)
4 jarred hot cherry peppers (sliced plus 1 tbsp liquid (optional for extra heat))
1/3 cup dry white wine (omit for whole30, paleo and replace with chicken stock)
1 cup reduced-sodium chicken stock
1 sprig rosemary (needles removed and roughly chopped, plus additional for garnish)

Steps

Preheat oven to 375°F.
Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.
Season the chicken with salt and pepper and brown 2-3 minutes per side.
Remove chicken and set aside.
Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.
Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid.
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20-25 minutes or until chicken reaches 165°F.
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!