Chicken Scarpariello (Adapted from Lidia’s Italy recipe)

What could be better than Chicken Scarpariello at the Backes house? Nothing!!  Free range chicken and Circle B Ranch Sweet Italian Sausage pair really well. A little red wine vinegar, chicken stock and white wine make a delicious sauce. It is a really easy recipe and leftovers are great. When John is busy working on the farm, he really likes to be able to have a warm lunch…so make extra.

Lidia is becoming my new favorite chef…maybe it has something to do with the simple yet delicious way she prepares food. Being from Missouri is a definite plus.


2 1/2 lb. free range chicken cut up

1 lb. Circle B Ranch Sweet Italian Sausage cut into 1″ pieces

1/4 cup olive oil

5 garlic cloves , peeled and chopped fine

4 pickled cherry peppers, cut in half and stemmed

1/4 cup red wine vinegar

1/2 cup dry  white wine

1 cup chicken stock or canned reduced-sodium chicken broth

1/4 cup Italian parsley, freshly stuffed

Wash and pat the chicken pieces dry, then season with salt and pepper.  Preheat oven to 450 degrees.  Heat 2  tablespoons of the olive oil in a large skillet.  Add pieces of chicken, skin side down starting with the let, thigh and wing pieces, to the skillet without touching.  Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as the brown and place in a baking dish. When there is room in the pan add the sausage and brown on all sides.


Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it.  Scatter the cherry peppers into the skillet and season with salt and pepper.  Pour in the vinegar and bring to a boil, scraping the browned bits that skillet stick to the skillet.  Cook the vinegar until it is reduced by half.  Add the white wine, bring to a boil and boil until reduced by half about 3 minutes.

Chicken Scarpariello

Pour in the stock and bring to a boil.  Pour the sauce over the chicken in the roasting pan and stir to coat.  Place the chicken into the oven and cook for 15 minutes or until done. The sauce will become thick.  Toss in parsley.  Serve with roasted potatoes. Enjoy!!


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