Chicken Scarpariello Recipe
Tender chicken sautéed with garlic, roasted cherry tomatoes, caramelized onions, and fresh Italian herbs in a lemon and white wine sauce. Served with seasonal vegetables and potato wedges.
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Ingredients
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Main Ingredients
Seasonal Vegetables
Potato Wedges
Method
Chicken Preparation
- 1
Sauté the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Once the oil is hot, add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for an additional 5 minutes. Remove and set aside.
- 2
- 3
Roast the Tomatoes
Add cherry tomatoes to the skillet, cooking until they begin to burst, about 3-4 minutes.
- 4
Deglaze with Wine
Pour in the white wine and lemon juice, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
- 5
Vegetables and Potatoes
- 6
Prepare Seasonal Vegetables
While the chicken is simmering, chop the zucchini, bell pepper, and carrot into bite-sized pieces. In a separate skillet, heat a tablespoon of olive oil over medium heat and sauté the vegetables until tender, about 5-7 minutes.
- 7
Make Potato Wedges
Preheat the oven to 425°F (220°C). Cut the russet potatoes into wedges. Toss them in a bowl with olive oil, paprika, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes until crispy and golden.