Pollo “rizzo” Scarpariello Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat your oven to 400°F (200°C). Peel and dice the potatoes into bite-sized pieces. Slice the Italian sausage into thick rounds. Mince the garlic cloves and chop the parsley.

2. 2

   Sear the Chicken and Sausage

   In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and sear until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside. In the same skillet, add the sausage and cook until browned, about 4 minutes. Remove and set aside with the chicken.

3. 3

   Cook the Potatoes

   Add the remaining olive oil to the skillet. Add the diced potatoes and cook, stirring occasionally, until they start to brown, about 10 minutes.

4. 4

   Add the Broth and Vegetables

   Stir in the minced garlic, cherry peppers, chicken broth, and the juice of the whole lemon. Bring to a simmer.

5. 5

   Combine and Bake

   Return the chicken and sausage to the skillet, nestling them into the potatoes. Top with chopped parsley. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

6. 6

   Serve

   Remove from the oven and let it rest for a few minutes. Serve hot, garnished with additional parsley if desired.