Cooked - Chicken Scarpariello

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Scarpariello

4.0

1 ½ tbsp olive oil

2 large chicken breasts (bone in, skin removed)

Kosher salt ( and black pepper to taste)

1 link cooked sweet Italian chicken sausage (sliced thinly on a bias (I used Aidells))

½ medium head cauliflower (cut into florets (about 4 cups))

1 medium onion (sliced thinly)

4 cloves garlic (sliced thinly)

4 jarred hot cherry peppers (sliced plus 1 tbsp liquid (optional for extra heat))

⅓ cup dry white wine (omit for whole30, paleo and replace with chicken stock)

1 cup reduced-sodium chicken stock

1 sprig rosemary (needles removed and roughly chopped, plus additional for garnish)

Preheat oven to 375°F.
Cut chicken in half to make 4 pieces, leaving the bone on.
Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.
Season the chicken with salt and pepper and brown 2-3 minutes per side.
Remove chicken and set aside.
Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.
Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.
Add the white wine, cherry peppers and additional optional liquid.
Raise heat and allow to boil for about 2 minutes before adding chicken stock.
Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.
Cook for 20-25 minutes or until chicken reaches 165°F.
Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 28 weeks ago

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