Studded with savory Italian sausage and juicy bites of chicken thighs, this Chicken Scarpariello is a one-pan dish that raises the bar on comfort food without being heavy. Sfoglini’s Rye Trumpets, which cook in the same pan as the sauce, add an earthy depth to a sauce with bright, tangy notes from white wine and vinegar and a complex sweetness from jarred cherry peppers.
MAKES FOUR - SIX SERVINGS
DIRECTIONS
Heat the oven to 400 degrees.
Trim chicken thighs of excess fat, pat dry, and season with salt. Heat oil in a large oven-safe saute pan over medium high heat. When the oil is shimmering, add the chicken and cook 3-4 minutes per side, until deeply browned. Remove from the pan and set aside. Brown the sausage in the same pan for 2-3 minutes per side or until deeply browned. Remove from the pan and set aside.
Lower heat to medium and add bell peppers and onions to the pan, stirring occasionally. Cook until just softened, approximately 5 minutes. Add garlic and cherry peppers and continue to cook, stirring, for 2 more minutes.
Add the wine, stir, and bring to a simmer for 5 minutes or until the alcohol smell has dissipated. Meanwhile, slice the sausage into 1/3” pieces and transfer back to the pan. Add the stock, vinegar, and pepper brine to the pan and stir, keeping the heat at medium. Nestle the chicken slices into the pan and transfer to the oven. Bake, uncovered, for 20 minutes.
Remove the pan from the oven and take the chicken out of the pan. Using a slotted spoon, transfer the sausage/pepper mixture to a bowl. Leave the cooking liquid in the pan. When the chicken is cool enough to handle, chop it into bite-sized pieces.
Return the pan to medium heat and add 1 cup of water and 1 teaspoon of salt. Gently stir the Sfoglini Trumpets into the liquid, making sure every noodle comes into contact with it. Some of the pasta will sit above the liquid. Bring to a simmer, cover, and cook over medium heat for 5 minutes, lifting the cover to stir occasionally and gently. Once the 5 minutes are up, bring the heat to medium low and return the chicken and sausage/pepper mixture (along with any accumulated juices) to the pan. Add the parsley, sage, and butter and stir everything together gently until the butter is melted and the herbs are evenly distributed. Cover the pan and leave over very low heat for 5 minutes.
Uncover the pan and taste to check the doneness of the pasta and seasoning level. Add salt or red pepper flakes, if needed, and give one final stir. Serve with cheese alongside.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef’s Note: The heat level in this dish is customizable. The Italian sausage can be mild or hot, the cherry peppers can be sweet or hot, and a teaspoon (or more) or red pepper flakes can be stirred in at the end of cooking to give the sauce some kick.
The pasta should be just al dente when the cooking time is over. It will finish cooking after the other components are added back to the pan during the final cook over low heat. If you use another pasta, check at the suggested times above, however you may need to let it simmer longer or add a little extra water to finish cooking.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Ziti, Rigatoni, or Whole Grain Radiators.
