Chicken Scarpariello Recipe | Teresa Giudice

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Bone-in pieces add flavor and are often cheaper.

Start by sautéing the sausage in a pan until golden brown.

Boil water in a separate pot for the orzo and add one package of orzo to the boiling water, stirring it in.

Add olive oil to the pan with the sausage.

Cut the hot and sweet sausage into chunks using scissors and add to the pan.

Chop garlic and red bell pepper, removing the seeds and slicing it up.

Transfer the cooked sausage to a plate once browned.

Shut off the heat for the orzo once it's done cooking.

In the same pan, add more olive oil, onion, garlic, and red bell pepper, and cook until softened.

Cut chicken into small cubes, trimming off any excess fat.

Add the chicken to the pan with the sautéed vegetables and toss to combine.

Cover the pan to help the chicken cook better.

Add hot cherry peppers to the pan; optional to add more colorful peppers if desired.

Pour in chicken stock and white wine.

Add thyme, sage, and oregano to the mixture.

Season with black pepper; no salt is added due to the sodium in the chicken broth.

Add balsamic vinegar and stir to combine all ingredients.

Cover the pan and let it cook together for about 3 minutes.

Add the previously cooked sausage back into the pan and let it simmer.

Plate the dish and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens