Chicken Scarpariello with Cauliflower and Artichokes

A platter of Italian American Chicken Scarpariello with cauliflower, red peppers, artichokes, sausage, and cherry peppers.

5 from 1 vote

Chicken Scarpariello with Cauliflower and Artichokes

A lightened up version of a classic Italian American Chicken Scarpariello with juicy chicken, sausage, cauliflower, cherry peppers, and red pepper in a flavorful wine sauce.

Course Main Dish

Cuisine Italian

Keyword chicken scarpariello

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 360kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

2 pounds bone-in skin on, chicken thighs 4 chicken thighs should yield 2 pounds
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 Tablespoons olive oil, divided
2 whole chicken or turkey sausages, sliced thin
½ head cauliflower, cut into florets
1 medium red bell pepper (sliced thin) (capsicum)
1 medium yellow onion (thinly sliced)
4 cloves garlic (minced)
1 cup jarred artichokes, chopped preferrable in water
¼ cup jarred hot cherry peppers, sliced
2 cups fat-free chicken stock
½ cup dry white wine
1 sprig fresh rosemary
chopped fresh rosemary optional garnish

US Customary - Metric

Instructions

Season 2 pounds bone-in skin on, chicken thighs with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Set aside while heating a Dutch oven over medium heat, add 1 Tablespoon of olive oil.
Add the seasoned chicken, brown the chicken on each side for 4-6 minutes. Remove and set chicken aside.
To the Dutch oven, add 1 Tablespoon olive oil to warm. Add the 2 whole chicken or turkey sausages, sliced thin, stir occasionally until the sausages have browned slightly, about 2 minutes. Move the sausages to the plate with the chicken thighs.
Add the remaining 1 Tablespoon of olive oil to the pot. Add ½ head cauliflower, cut into florets, 1 medium red bell pepper (sliced thin), 1 medium yellow onion (thinly sliced) and saute for 5 minutes, vegetables will soften. Add 4 cloves garlic (minced) and stir for about 30 seconds to blend the garlic.
Add 1 cup jarred artichokes, chopped, ¼ cup jarred hot cherry peppers, sliced, and ½ cup dry white wine. Increase the heat to medium-high, let the wine reduce by half.
Keep the heat at medium-high. Add 2 cups fat-free chicken stock , browned chicken, sausage, and 1 sprig fresh rosemary to the Dutch oven. Bring the mixture to a boil, lower the heat to low, cover, and simmer until the chicken is cooked through and the internal temperature of the chicken is 165°F, and the vegetables are tender, about 25 minutes.
Remove and discard the rosemary sprig from the pan. Use a slotted spoon, transfer chicken and vegetables to a large bowl or platter. Bring liquid to a boil, let boil to reduce to about two-thirds and thicken, about 15 minutes. Taste the sauce for seasonings; if necessary, adjust seasoning.
Pour the sauce over the chicken, sprinkle chopped fresh rosemary over the chicken for an optional garnish.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

This recipe was originally published on May 2, 2016. It has been rewritten with new photos for a better user experience and updated information.

Can keep in refrigerator for 4 days, covered.
To freeze: Chill in fridge for 30 minutes. Place in freezer bag for up to 3 months. Once defrosted, reheat in oven at 350 degrees for 15 minutes.
Recipe adapted from You Have It Made by Ellie Krieger

Any nutritional data I provide is an approximation, and actual dietary information can vary based on ingredients and portion sizes.

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Nutrition