Chicken Scarpiella

by Cate on June 25, 2004

Recipe courtesy of Family Circle magazine, February 2008
Makes: 4 servings Prep: 20 minutes
Bake: at 400 degree F for 50 minutes

4 fully cooked Italian- or sun-dried-tomato-flavor chicken sausage (such as Al Fresco), about 12 ounces, cut into 1-inch pieces
1 large sweet onion, peeled, halved and cut into 1/2-inch rings
2 green bell peppers, about 1 pound, cored, seeded and cut into 1-inch pieces
1 pound small red-skinned potatoes, cut into 3/4-inch pieces
4 hot cherry peppers, trimmed, seeds removed and thinly sliced
3 cloves garlic, peeled and smashed
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 plus 1/8 teaspoon black pepper
2 skinless chicken breast halves, bone in, cut in half crosswise, about 1-1/2 pounds total (I doubled)
1/2 cup chicken broth
Steamed broccoli (optional)

1. Heat oven to 400F. In a large roasting pan, combine sausage, onion, green pepper, potatoes, cherry peppers and garlic. Add olive oil and toss together. Season with 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place on lower rack of oven. Bake at 400F for 10 minutes.

2. Meanwhile, spray a baking dish with nonstick cooking spray. Place chicken in dish and season with remaining 1/4 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour broth into bottom of dish. Once sausage mixture has baked 10 minutes, add chicken to oven on top rack. Bake both dishes at 400F for 30 minutes or until the internal temperature of chicken reads 160F on an instant-read thermometer and potatoes are fork tender. Stir vegetables twice during baking.

3. Add chicken to vegetables; cook an additional 5 to 10 minutes or until internal temperature of chicken registers 170F.

4. Transfer chicken and vegetables to a large platter and serve.

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