Chicken Scarpiello

One of the great things about living in New Jersey is that there are countless fantastic Italian restaurants. When Marc and I went to one of them recently, I saw chicken scarpiello on the menu and I had to get it. I hadn’t had it in years. My Nana Lulu used to make it sometimes so it was quite a trip down memory lane. So this week I decided to try my hand at making my own version. It was so simple to make and perfect comfort food for the coming cooler nights!

I used my sturdy, big dutch oven to make the chicken scarpiello because it conducted heat perfectly. It was also big enough to fit it all. I browned my chicken thighs first after I generously seasoned them.
After that, I browned up 4 links of chicken sausage that I diced small. They were roasted garlic and herb flavored chicken sausages, which added an extra dimension to the chicken scarpiello. Then I let lots of garlic and onion get fragrant with the sausage for an incredible base to the stew.
Finally, everything else went into the pool. I used hot cherry pepper spread to give the chicken scarpiello a fantastic kick before I poured in lots of white wine and chicken stock. Once the chicken went back in, the stew just simmered to really develop tons of flavor.
While the chicken cooked, I made the most incredible creamy polenta to go with it. That is what they served it with at the restaurant and also what my Nana served with it, so it was the natural choice. I wasn’t complaining since I absolutely love polenta!

I scooped a generous helping of the polenta into a bowl before I nestled one of the chicken thighs in it. Then I just ladled a couple of big scoops of the sausage and broth on top to make one gorgeous plating! Oh my goodness, this version of chicken scarpiello was everything I hoped for and more. It reminded me a whole lot of my Nana’s and the version from the restaurant. The creamy polenta was so perfect to absorb the yummy broth. Hope you all love it as much as we did in this house. xoxo

Chicken Scarpiello
Chicken Scarpiello
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Chicken Scarpiello
Chicken Scarpiello
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CHICKEN
  • olive oil as needed
  • 6 whole chicken thighs bone in, skin on
  • salt as needed for seasoning
  • freshly cracked black pepper as needed for seasoning
  • 4 links chicken sausage diced small. Flavored chicken sausage would be a bonus!
  • 4 cloves garlic minced
  • 1 whole onion diced small
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried parsley
  • 1 tablespoon hot cherry pepper spread
  • 1/3 cup white wine
  • 1 1/2 cups chicken stock
FOR THE POLENTA
  • 2 cups milk
  • 2 cups chicken stock
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried parsley
  • 1 cup quick cooking polenta
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup ricotta cheese
  • 1 pinch salt
Instructions
  1. Get out a large pot and coat the bottom in olive oil. Heat it up over medium high heat. While it heats up, season the chicken thighs generously with the salt and pepper. Brown them in the pot with the skin side down first for 4-5 minutes on each side, then remove them to a plate and set them aside. Add the sausage in next and let it cook through and brown for about 5 minutes. Then the garlic and onion go in, let them soften and get fragrant for a couple of minutes. Pour in the wine and scrape up all of the brown bits.
  2. Then flavor the mixture by stirring in the dried tarragon, dried parsley and hot cherry pepper spread. Finally, add the chicken back in and pour in the chicken stock. Bring the stew up to a boil, then reduce it to a simmer. Cover the pot and let the stew bubble for 15 minutes. Then remove the cover and let it simmer for another 10 minutes. While the chicken stew cooks, make the polenta.
  3. Get a medium saucepan on the stove and bring the milk and chicken stock to a low boil in it. While it comes to a boil flavor it with the dried tarragon and dried parsley. Once it is boiling, slowly pour in the polenta as you use a whisk to incorporate it into the liquid. Once it is all incorporated, switch to a spoon and stir it while it cooks for 2-3 minutes. Add water in to loosen it up if it gets too dry and clumpy before it finishes cooking. When it is done, take it off of the heat and stir in the parmesan and ricotta until it is creamy.
  4. Scoop a generous helping of the polenta into a bowl and top it with one of the chicken thighs. Then ladle a couple of big scoops of the sausage and broth on top to complete the plating. Serve immediately and enjoy!
Chicken Scarpiello
Chicken Scarpiello

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