Chicken Scarpariello is one of those dishes that balances out pretty much every flavor profile into one mouthwatering dish that falls into the must-try category.

This is a dish I tried for the first time in April of 2020, and immediately I fell in love with its character. Think about that, how many times can you truly say that about a dish? I made it a small handful of times since and I keep improving and improving it. Or maybe I just am getting better at the stove.

One takeaway I can give you this time is that I actually used what Bon Appetit called for in peppadew peppers for the first time, and they were a necessity. I used hot cherry peppers the last few times which are a great substitute and obviously super easy to find in Central New York. This actually is Bon Appetit's recipe, but instead of writing it out and hoping you get it right, I will show you what to do.

The Tastiest Chicken Scarpariello You'll Ever Eat

  • 1 1/2 lbs Fingerling Potatoes
  • 6 tablespoons olive oil
  • 3 links of hot Italian Sausage
  • 6 skin-on, bone-in chicken thighs
  • 2 onions
  • 1 red bell pepper
  • 6 garlic cloves
  • 1 cup white wine
  • 1 cup chicken broth
  • 1/2 cup peppadew peppers
  • 1/4 cup white wine vinegar
  • 3 sprigs of rosemary
  • Parsley

I changed a few of the things when I made it. If you plan on using the chicken fat with the sausage for added flavor, reduce the amount of olive oil. I also used hot Italian sausage, but that is a preference. Bon Appetit called for 1/2 a red bell pepper, I don't think it's enough, and used one entire pepper.

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