Chicken Scarpariello
A delicious and healthy low-carb take on the classic Chicken Scarpariello, featuring juicy chicken, sautéed peppers, and tangy flavors without the guilt.
Ingredients
Main Ingredients
- 2 pounds bone-in, skinless chicken thighs Chicken breast can be used but won't have the same depth.
- 1 or 2 pieces hot Italian sausages Skip for less carbs or use turkey sausage if preferred.
- 2 pieces red or yellow bell peppers Green works too for a more savory flavor.
- 1 pieces chopped onion
- 3 or 4 pieces whole garlic cloves, smashed
- 1/2 cup white wine or chicken broth Cheap wine works as it cooks off.
- 1/4 cup red wine vinegar
- 1/2 cup chicken broth
- 1 bunch sliced banana peppers Pickled is key.
- 2 tablespoons olive oil
- to taste salt, pepper, dried oregano, crushed red pepper flakes Use according to preference.
- for garnish fresh parsley Adds a pop of color.
Instructions
Preparation
- Heat olive oil in a big pan over medium heat.
- If using sausage, brown it for a few minutes until it's crisp. Remove and set aside.
- Add the chicken thighs to the pan, skin side down first if applicable. Brown for about 5 minutes per side.
- Remove chicken once browned. Add onions and garlic to the pan, cooking until soft.
- Add chopped peppers to the pan. Pour in white wine and red wine vinegar, scraping up the browned bits from the bottom.
- Return the sausage and chicken to the pan. Add banana peppers and chicken broth. Season with salt, pepper, dried oregano, and red pepper flakes.
- Simmer for about 30 minutes, or until the chicken is cooked through and veggies are tender-crisp.
- Garnish with fresh parsley before serving.
Notes
For variations, try using a mix of thighs and drumsticks or swapping bell peppers for poblanos. You can add kale or spinach near the end for extra nutrients. This dish tastes better the next day! It can also be made in a slow cooker if you brown the meat and soften the veggies first.