The Chef

Restaurants

Meals

Drinks

Restaurants›Carmine's Italian Restaurant - Las Vegas›Chicken Scarpariello Recipe

Chicken Scarpariello Recipe

Name: Carmine's Italian Restaurant - Las Vegas Chicken Scarpariello Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 4 cloves garlic cloves (minced); 60 ml dry white wine; 1 tbs extra-virgin olive oil (for marinade); 2 tbs extra-virgin olive oil (for pan-frying); 1 tbs unsalted butter; 1 each onion (medium, thinly sliced); 1 each red bell pepper (thin strips); 80 g banana or hot cherry peppers (sliced; adjust heat); 4 cloves garlic cloves (smashed); 400 g Italian plum tomatoes (canned, crushed); 250 ml chicken stock; 120 ml dry white wine (additional); 2 tbs fresh lemon juice; 2 tbs capers (rinsed); 80 g green olives (pitted, halved); 1 tsp fresh rosemary (finely chopped); 1 tsp dried oregano; 0.5 tsp red pepper flakes; 2 tbs fresh parsley (chopped, for finish); 1 tsp salt; 0 to taste freshly ground black pepper (to taste)

Inspired by Carmine's Italian Restaurant - Las Vegas

Time1h 10m

Serves4

Make Chicken Scarpariello Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

8 pieces bone-in, skin-on chicken thighs

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

4 cloves garlic cloves (minced)

1/4 cup (60 ml) dry white wine

1 tbs extra-virgin olive oil (for marinade)

Cooking Aromatics & Sauce

2 tbs extra-virgin olive oil (for pan-frying)

1 tbs Unsalted butter

1 each onion (medium, thinly sliced)

1 each red bell pepper (thin strips)

2.82 oz (80 g) banana or hot cherry peppers (sliced; adjust heat)

4 cloves garlic cloves (smashed)

14 1/8 oz (400 g) Italian plum tomatoes (canned, crushed)

1.06 cup (250 ml) chicken stock

1/2 cup (120 ml) dry white wine (additional)

2 tbs fresh lemon juice

2 tbs capers (rinsed)

2.82 oz (80 g) green olives (pitted, halved)

1 tsp fresh rosemary (finely chopped)

1 tsp Dried oregano

1/2 tsp Red pepper flakes

2 tbs fresh parsley (chopped, for finish)

1 tsp Celtic sea salt

0 to taste freshly ground black pepper (to taste)

Method

Chicken & Marinade

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. In a bowl combine the minced garlic, 60 ml dry white wine and 1 tbs olive oil; toss the chicken with the mixture and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cooking Aromatics & Sauce

Brown the chicken

Heat 2 tbs extra-virgin olive oil and 1 tbs butter in a large heavy skillet over medium-high heat until the fat shimmers. Working in batches if necessary, place the chicken thighs skin-side down and cook 6–8 minutes without moving until the skin is deep golden brown. Flip and brown the second side 4 minutes. Transfer browned chicken to a plate.

Sauté vegetables

Reduce heat to medium. If needed add a splash of oil. Add the sliced onion, red bell pepper strips and sliced hot peppers to the pan; sauté 5–6 minutes until softened and beginning to caramelize. Add the 4 smashed garlic cloves and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Pour the additional 120 ml dry white wine into the pan to deglaze, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half (2–3 minutes). Add the crushed tomatoes (400 g) and 250 ml chicken stock, stirring to combine.

Add flavorings

Stir in 2 tbs lemon juice, 2 tbs rinsed capers, 80 g halved green olives, 1 tsp chopped fresh rosemary, 1 tsp dried oregano and 0.5 tsp red pepper flakes. Taste and season with 1 tsp salt and additional black pepper as needed.

Simmer with chicken

Return the browned chicken thighs to the pan, skin-side up, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer 20–25 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the sauce thickens slightly.

Finish and serve

Remove the lid, spoon sauce over the thighs and simmer uncovered 2–3 minutes to tighten the sauce. Stir in 2 tbs chopped parsley. Taste and adjust lemon, salt or pepper. Serve hot, spooning plenty of sauce, peppers, olives and capers over the chicken.