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Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe, Gluten Free

Fort Lauderdale Personal Chef

Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven.

Why It Works

  • Intensely browning chicken thighs produces flavor for the whole dish.
  • The liquid from a jar of pickled cherry peppers provides a vinegary base for the pan sauce.
  • Chicken thighs stay nice and tender while their skin crisps.


  • 4 chicken breast, cut in large pieces

    ½ tsp salt

    ¼ tsp black pepper

    2 TB olive oil

    1 red bell pepper, cut in 1" pieces

    1 green bell pepper, cut in 1" pieces

    3 hot cherry pepper drained, seeded & chopped

    4 garlic clove chopped or thinly sliced

    ½ cup dry white wine

    ½ cup chicken stock

    2 TB cornstarch

    2 TB hot cherry pepper juice (optional)

    12 oz orzo pasta

    olive oil

    ¼ cup chopped parsley

    1 lemon, zested and juiced

  • Directions

Heat a large, heavy skillet over medium high heat. Season chicken with salt, pepper. Heat a large skillet over medium heat. Add 1 tsp olive oil to pan. Brown chicken on both sides (2-3 minutes each side). Remove chicken from the pan and set aside. Add bell peppers and hot cherry peppers, saute 4 minutes. Add garlic to pan and saute 1 minute. Add wine to the pan. Increase heat to medium high and reduce 1 minute. Scrape up pan drippings. Mix cornstarch with chicken stock and pepper juice. Add to pan stirring constantly for 2 minutes. Place chicken pieces back in pan and cook through, 3-4 minutes. Serve over lemon orzo.

Bring large pot of water to boil. Season with salt. Cook orzo according to package directions. Drain pasta. Drizzle olive oil over pasta. Add remaining ingredients and toss well.

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