 | With my wife's Italian heritage, Chicken & Sausage Scarperiello is a family favorite. This dish is packed full of flavor and texture and can also be modified to fit any sort of taste bud. Here's my take on a classic: hicken & Sausage Scarperiello |
INGREDIENTS
- 5 boneless skinless chicken thighs cubed
- 5 hot italian sausages quarted (we used a chicken saisage for the dish)
- 1 small onion roughly diced
- 1 red pepper roughly diced
- 1/3 C of capers
- 1/2 C hot banana peppers rough diced
- 1-1/2 C artichoke hearts roughly chopped
- 1 baking potato roughly chopped
- 1-1/2 C white wine - use whatever you are drinking
- 1/2 C red wine vinegar
- Juice of 1 lemon
- 3 Tbs unsalted butter
- Extra Virgin Olive Oil (EVOO)
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 1/2 C all purpose flour
Grill Set up:
Set up your grill for direct grilling. Cooking temperature should be approximately 350F. We used a 15" stainless steel paella pan for this dish. Preheat the pan for at least 10 minutes.
Set up your grill for direct grilling. Cooking temperature should be approximately 350F. We used a 15" stainless steel paella pan for this dish. Preheat the pan for at least 10 minutes.
This Dish cooks fairly quickly so I like to have all of my mise en place (French for putting in place or staged) ready and on stand by.
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Directions:
Dredge the chicken thigh pieces in the flour coating evenly. Pour in 2 table spoons of EVOO to the pan and saute the chicken and sausage pieces until they brown all over.
While the sausage and chicken are sauteeing, heat a skillet over medium high heat. Add in a tbs of EVOO and a tbs of butter. Saute the potato cubes until crispy. Set aside to add to the dish.
Dredge the chicken thigh pieces in the flour coating evenly. Pour in 2 table spoons of EVOO to the pan and saute the chicken and sausage pieces until they brown all over.
While the sausage and chicken are sauteeing, heat a skillet over medium high heat. Add in a tbs of EVOO and a tbs of butter. Saute the potato cubes until crispy. Set aside to add to the dish.
Stir in the onion, artichoke hearts and peppers and saute them until soft, I drop in 2 tbs of butter at this point to help aid in the caramelization and color. Season with salt and pepper to taste.
Once the chicken reaches and internal tempoerature of 165, mix in the potatoes and add the wine and vinegar. I use a Thermoworks Thermapen to keep track of my temps.
| Allow the liquid to reduce. Food safety guidelines recommends cooking chicken thighs to at least 170F. ThermoWorks Thermapen |  |
Serve over a bed of linguine. Enjoy!
MONGA!!
MONGA!!
