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Chicken Scarpariello

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Chicken Scarpariello
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Makes: 4 servings adjust



  • 3 medium Yukon Gold Potato, do not use russets, they will fall apart.

Step 1

Peel potatoes and cut in half if large; Otherwise leave whole.

Step 2

Place potatoes into a large pot and cover with water. Add a little salt. Bring to a boil and cook until potatoes are tender but not falling apart. Drain. Remove from pot and set aside to cool.


  • 1 pound Italian Sausage Links, mix of sweet and hot

Step 3

Place sausage links into a large non-stick skillet and cover with water. Bring up to a boil and allow sausage to cook for 15 minutes.

Step 4

Remove sausage from pan and set aside to cool. Drain water from pan and wipe clean with paper towel.


  • 1 large Red Bell Pepper
  • 1 large Yellow Bell Pepper

Step 5

Core, seed and slice the red and yellow bell peppers into 1/4-inch strips.


  • 1 large Yellow Onion

Step 6

Cut onion in half lengthwise (pole-to pole). Slicing pole-to-pole cut onion into 1/4 -inch strips.


  • 12 cup Vinegared Sweet Cherry Peppers, stemmed, seeded and sliced into strips
  • 12 cup Vinegared Hot Cherry Peppers, stemmed, seeded and slice into strips

Step 7

Stem, seed and slice the sweet and hot cherry peppers if not already done.

Step 8

Cut parboiled sausage into roughly 3/4-inch slices.


  • 12 cup Vegetable Oil

Step 9

Put skillet back over medium heat and add the vegetable oil. Heat until oil is hot. Add sliced sausage to pan and saute for about 8 minutes or until lightly browned.

Step 10

Using slotted spoon, remove sausage from pan and set aside to drain.


  • 8 Chicken Thighs, skin on, bone-in; trimmed of excess fat

Step 11

Reheat oil so that it is hot but not smoking. Pat chicken dry and add to pan skin side down. Saute for 8 minutes or until skin is golden brown. Turn chicken over and continue to cook for an additional 8 minutes or until almost cooked through.

Step 12

Remove chicken from pan and set aside. Drain all but a few tablespoons of the accumulated oils from the pan.

Step 13

Add the sliced bell peppers and onions to the pan and saute until the vegetables are soft or beginning to brown.


  • 1 teaspoon Garlic, pressed

Step 14

Add the pressed garlic to the pan and saute until fragrant; about 30 seconds.


  • 12 cup Dry White Wine
  • 12 cup Chicken Stock
  • 12 teaspoon Dried Oregano

Step 15

Add the wine, chicken stock and oregano to the pan and stir to combine. Add the sausage slices back to the pan. Bring to a boil.


  • 12 cup Vinegar, taken from the cherry pepper jars; roughly 3:1 hot to sweet

Step 16

Stir in the hot and sweet vinegared cherry peppers and the 1/2 cup of vinegar from the cherry pepper jars (a mix of sweet and hot).

Step 17

Add the chicken thighs back to the pan, nestling them down into the liquid. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10-15 minutes.

Step 18

Slice cooled potatoes into 1/4-inch slices, cutting any large slices in half.

Step 19

Uncover pan and gently stir in the cooked potato slices. Let simmer uncovered for an additional 10 minutes or until flavors have combined and sauce has reduced just a bit.


  • Salt and Pepper, to taste

Step 20

Taste and correct seasonings, if needed. Serve!
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