The first time I had this dish I was at a restaurant in little Italy, in New York City. I fell in love with the flavors from the hot peppers, the vinegary kick from the juice, and the to die for, lemon sauce. When I first made this at home many years ago, I made it very, very spicy and it was not enjoyable to me our my hubby. I have found a balance is best to this dish and some spice is necessary to keep it authentic.
I usually serve this over pasta but orzo is more rice like and a little lighter. It holds up to the lemony sauce perfectly. You can vary this with chicken sausage, spicy sausage and even turkey sausage, but this tastes infinitely better with pork sausage.
Give this a try. It is a nice change of pace from the usual sausage and gravy!
Chicken and Sausage Scarpariello
An Italian Classic, that is the perfect mix of spicy heat in a buttery lemon sauce that is just amazing!
- You can add all hot red peppers, peppadew peppers, or green pepperoncini. I use a mix of hot red peppers and pepperoncini.
- 4 chicken thighs bone in cut in half bone in
- 1 lb. of sausage Italian sweet or hot
- 3 cloves of garlic two whole one minced
- 1 large onion diced
- 3/4 cup of dry white wine
- juice of 1 1/2 lemons
- 1 cup of chicken stock
- 1/2 cup of red-hot peppers chopped including juice from peppers
- 1/4 cup of pepperoncini
- 3 tbsp. of butter
- 1/4 cup of flour for dredging chicken
- 1 tsp. of Italian seasoning
- 1 tsp. of oregano
- Kosher salt and cracked black pepper to taste
- In a large Dutch oven, add a tsp. of EVOO over medium heat. Add in sausage and whole garlic, saute. Cook through, then remove to plate. Season chicken with salt and pepper, dredge in flour, add in some more EVOO, then add in chicken and sear until golden. Remove to plate, you will cook through in the sauce. Lower heat and add in onions and garlic. Saute about four minutes, then add in white wine, scraping browned bits, for flavor. Add in chicken stock, peppers, juice from peppers and lemon, add in herbs, salt and pepper. Add back in chicken and sausage. Cover and let sauce reduce let cook down for about 20 minutes. If it reduces too much add some more broth,
- When chicken is cooked through, add in butter to create a velvety sauce and add more lemon if needed. Check for seasoning. Finish cooking and letting sauce thicken slightly. To serve, drain orzo, add some butter, spoon chicken and sausage over orzo, top with sauce, sprinkle fresh parsley over dish, and serve immediately. Mangia!