Home-Grown Meal: Chicken Scarpiello



I spent the last few days in Connecticut with my lovely family cooking, eating, and catching up. It was so much fun and my father wanted to spend some time cooking together. He had seen a Chef on TV make Chicken Scarpiello and he wanted to try it out. My Aunt Nancy makes a delicious Chicken Scarpiello, so rich and so spicy, its incredible! I wanted to make a version that was a little less fatty and eliminate the use of flour. I removed the chicken skin and fat from the dish and used cornstarch to coat the chicken in place of flour. The result was a less greasy dish with a very clean tasting flavor. It was absolutely delicious and spoke for itself. This is bound to be a new family favorite and I hope you try it out! It seems like a lot of work, but it was actually very quick and easy. It was so much fun cooking with my father and eating with the family. (Sorry for such low quality photos! Didn’t think I’d be sharing this post but have had so many people ask for the recipe!!!!) 🙂


Chicken Scarpiello

8-12 skinless, bone-in chicken pieces, thigh, legs, breast

6-8 hot Italian sausage links

Salt and freshly ground pepper

Cornstarch for coating

1/2 cup olive oil

10 garlic cloves, sliced paper thin

Fresh oregano, leaves picked

2 cups chicken stock

2 cups dry white wine

3 red bell peppers, sliced thin lengthwise

2 Spanish onions, sliced paper thin

8 oz hot cherry peppers in liquid

Optional: Sliced cremini mushrooms


  • Remove all skin from chicken pieces and remove any cartilage and fat
  • Caramelize onions until nice and brown, add peppers and garlic at the end and cook until just softened
  • Cook mushrooms on high separately and cook until browned
  • Roast hot Italian sausages until browned evenly and cooked though
  • Once the sausages are cooked and cooled, slice into pieces
  • Get a saute pan hot, add oil
  • Dip each chicken piece in seasoned cornstarch and coat evenly. Shake off excess
  • Place into hot oil and continue to do so until each piece is coated and browned on both sides
  • Remove chicken pieces and place in baking dishes
  • Remove oil from the pan and add white wine and chicken stock, cook on high for several minutes to cook out raw wine flavor
  • Scatter caramelized onions, garlic, peppers, hot peppers, picked oregano leaves, and mushrooms over chicken
  • Place pieces of sausage throughout the pan evenly
  • Season everything with salt and pepper
  • Pour wine and chicken stock mix over everything evenly
  • Cover pan with foil and bake at 375 degrees for 45 minutes covered
  • Remove foil and bake for another 30 minutes at 400 degrees to brown everything
  • Remove and enjoy!



You can eat this with rice, spaghetti squash, or roasted potatoes. If you eat pasta you can enjoy it with that as well. 🙂


Effortless Early Fall Baked Penne with Garlicky Toast



I’ m often asked for super easy weeknight dishes, and one of my go-to meals is pasta. I like to use the pasta as a canvas to play with interesting flavors and textures. This dish is a combination of sweet, spicy, salty, and savory and I think it’s a home-run!

Try it out.


 Early Fall Baked Penne

1 eggplant, diced

1 head fennel, diced

12 small brussel sprouts, quartered

4 cloves garlic, sliced

1 tsp hot pepper flake

1 T chopped fresh oregano

1/4 cup golden raisins

1/4 cup olive oil

1/2 cup grate pecornio romano cheese

1/2 cup pasta water

3 roma tomatoes, chopped

1 box penne rigate

1/4 cup aged goat cheese, grated (If you can’t get an aged goat cheese, use fresh and crumble into the pasta, it will make a different texture but will be delish!)

4 oz pancetta

1/2 cup pine nuts, toasted

  • Heat a large pot of water to the cook the pasta. Cook the pasta to instructions on the box, drain and keep 1/2 cup of pasta water, drizzle the drained pasta with a touch of oil. Set aside.
  •  In a large saute pan heat 1 T of olive oil and add your pancetta.
  • Brown the pancetta over medium heat until crispy.
  • Remove with a slotted spoon, and leave the pork fat in the pan for flavor. 🙂
  • Add your eggplant in, turn the heat to high. Cook for several minutes to start to soften the eggplant.
  • Add in your fennel and cook for 2 minutes.
  • Add in your sliced garlic and cook for 2 minutes, keep the heat high-medium high.
  • Add in your brussels sprouts, tomatoes, golden raisins, hot pepper flake, and oregano.
  • Cook for 2-3 to start to soften and brown the vegetables.
  • When they start to color, add in the pasta water.
  • Cook until eggplant is soft and brussels sprouts are halfway cooked.
  • The sauce should start to get thick, season with salt and pepper.
  • In a baking dish, mix in pasta, your sautéed vegetables, pancetta, pine nuts, pecorino and grated aged goat cheese.
  • Top with more grated pecorino and aged goat cheese.
  • Bake at 400 degrees for 15 minutes. The cheese should be melted and golden brown.

Garlicky Toasts

1/2 loaf rustic italian bread cut into 6 slices

2 T butter

2 T Good olive oil ( I use Bertolli Extra Virgin Olive Oil)

2 cloves garlic, grated on microplane

salt and pepper

sprinkle grated pecorino

  • Combine butter with grated garlic (minced if you do not have a microplane)
  • Mix in olive oil
  • Add salt and pepper
  • Smear compound butter on bread slices, top with sprinkle of pecorino
  • Bake until golden brown and delicious – about 4-5 minutes in a 400 degree oven

Hope you try it out! SO simple and delicious


Chef Sean Gallagher