This dish is so full of flavor, you'll be licking your plate clean. The succulent chicken pairs perfectly with the sweet sausage in this Italian-style recipe.
1 1/2 cup vegetable oil
1 pound sweet Italian sausage links
2 medium chickens, cut in eighths
1 large onion, chopped
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
1 cube chicken bouillon
1/2 cup hot water
2 cloves garlic, minced
1/2 cup white wine
1/2 teaspoon chopped fresh oregano
1/2 cup white vinegar
salt and pepper, to taste
Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning as needed, for 8 minutes or until cooked through. Remove the sausage from the skillet and set aside.
Add the chicken pieces to the skillet and cook for 15 minutes, turning as needed until browned on all sides. Add the onion and bell pepper and cook for 5 minutes or until soft. Remove the chicken and vegetables from the skillet. Drain off all the excess oil.
Add the chicken bouillon and hot water to the skillet and mix until the bouillon dissolves. Return the chicken and vegetables to the skillet. Slice the sausage and add to the skillet. Add the garlic and wine. Bring the liquid to a boil. Add the oregano, vinegar, salt, and pepper. Reduce the heat to a simmer and let the chicken scarpariello cook for another 10-15 minutes or until the chicken is cooked through.
Serve the chicken immediately.
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reviews & comments
August 18, 2013
I only used one chicken cut up instead of two and it fed 4 of us just fine. The recipe has lots of good flavor too and it's easy. I love simple skillet meals! I served it with yellow rice.