Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 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)); 1/2 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)); 1/3 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)

1

Preheat oven to 375°F.

2

Cut chicken in half to make 4 pieces, leaving the bone on.

3

Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.

4

Season the chicken with salt and pepper and brown 2-3 minutes per side.

5

Remove chicken and set aside.

6

Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.

7

Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.

8

Add the white wine, cherry peppers and additional optional liquid.

9

Raise heat and allow to boil for about 2 minutes before adding chicken stock.

10

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.

11

Cook for 20-25 minutes or until chicken reaches 165°F.

12

Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!

Chicken Scarpariello

Ingredients

11 Ingredients

Instructions

Keep Cooking