If you are looking for a tasty family Sunday Supper, you can’t beat Chicken Scarpariello. The little peppers, rosemary, garlic, stock, white wine and vinegar create a delicious glaze that coats the crispy golden chicken and sausage. Your family will be fighting over leftovers. If you are fortunate enough to have any.
When our daughters were growing up, their father used to say that when they reached their teens, he was going to build a moat around our house. I think he was only partially joking. Fortunately, they are smart young women with discerning taste so the moat has not been necessary to keep unsuitable suitors out.
For the last few years, our elder daughter has been dating a young man we all have grown to love. Like Victoria, he is a type designer but every day he also cooks lunch for his coworkers, which they eat together in a communal dining room. This is his third Christmas with us and we’ve had a great time together in the kitchen.
Last week we were brainstorming about easy supper recipes to make for this post, and Dai mentioned Chicken Scarpariello. This dish is in regular rotation for his appreciative lunch crowd. Apparently it’s a common dish on Long Island where he grew up, but I had never heard of it. He explained the ingredients and method and it sounded fabulous. Something the whole family would love. And indeed they did.
- 2 whole chickens about 2.2 lbs or 1 kg each jointed (You can use the backbone and wing tips to make stock.)
- Fine sea salt
- 5 cloves garlic peeled
- 352 g Italian sausage
- 2-3 tablespoon red wine vinegar
- 1 cup or 240ml dry white wine
- 1 1/2 cups or 360ml chicken stock
- 12-14 or about 55g whole seeded Peppadew peppers
- 5-6 small sprigs fresh rosemary
- Optional: 1 teaspoon dark soy sauce
- Parsley to garnish
Pull any excess fat off of the chicken and reserve.
Season the chicken pieces lightly with salt.
Heat an iron skillet over a medium high flame and toss in the excess fat so it will render.
Brown the chicken till very crispy, a few pieces at a time in the hot skillet, transferring them to a plate or baking dish when they are done. Keep them in a single layer, if possible so they stay crispy.
Remove the sausage from the casings. Pinch it into smaller pieces – about 1 1/2 inches or almost 4cm.
Fry till brown in the skillet.
Crush the garlic with the side of your knife and then chop roughly.
Once the chicken and sausage are browned and removed from the pan, turn the heat down and add the garlic with a tablespoon of olive oil, if the pan is dry.
Sauté the garlic then add in about 12-14 small Peppadew peppers, the vinegar, the white wine, 1 cup or 240ml of the chicken stock and the rosemary, reserving a sprig or two for serving.
Turn the heat up and boil the sauce till it is reduced by more than half.
Pour the juice that has accumulated in the chicken plate or pan into the skillet and continue to cook to reduce.
You can add a tablespoon of soy sauce for color if you’d like the sauce a little darker.
Turn the upper heating element on in your oven.
Return the chicken to the skillet, turning it in the sauce to coat and placing it skin side up.
Spoon the sauce over the chicken and place the iron skillet under the broiler of your oven for about 10-15 minutes. Keep an eye on it and baste occasionally with the sauce. You are looking for chicken that is well glazed.
Garnish with some chopped parsley and rosemary.
Big shout out to Dai Foldes for 1. being such a great guy and 2. his cooking help for this post.
Today we are kicking off our second annual National Sunday Supper Month by sharing our favorite easy supper recipes. We’d like to encourage you to take the Sunday Supper pledge to eat together once a week, if you haven’t already. There’s a fun Instagram contest you can enter as well!
Many thanks to our host this week, Heather of Hezzi D’s Books and Cooks and our event manager Cricket of Cricket’s Confections for all of their behind the scenes work. Check out all the lovely easy supper recipes we are sharing today.
- Chicken Enchiladas by Eat, Drink and Be Tracy
- Chicken Scarpariello by Sunday Supper Movement
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
- Pineapple Chicken Stir-Fry by Mindy’s Cooking Obsession
- Roast Chicken by Monica’s Table
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
- Bucatini with Spinach Pesto by The Chef Next Door
- Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
- Extra Cheesy Stuffed Shells by Positively Stacey
- Quick Chicken Piccata by The Redhead Baker
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Cheesy Oven Omelette With Ham by Cricket’s Confections
- Cranberry Orange Pork Roast by Cosmopolitan Cornbread
- Sweet and Garlicky Slow Cooker Pulled Pork by Family Foodie
Sheet Pan Suppers
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Ranch Sheet Pan Pork Dinner by Hezzi-D’s Books and Cooks
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
Soup and Sandwich Suppers
- Chicken and Cheese Pita Sandwiches by Pies and Plots
- Chicken Chili by A Mind “Full” Mom
- Chicken Marinara Panini by The Freshman Cook
Stove Top Suppers
- Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
- Asian Tuna Noodle Bowls by Cooking Chat
- Haluski (Cabbage and Noodles) by Cindy’s Recipes and Writings
- Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
- One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline’s Cooking
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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