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chicken scarpariello, chicken with sweet sausage, roasted potatoes, mushrooms and artichokes in a lemon rosemary sauce
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5 from 7 votes

Chicken Scarpariello

Everyone is always looking for delicious new ways to serve chicken and my Chicken Scarpariello definitely fills that bill.  You'll love the combination of flavors in this easy to make rustic Italian dish.  
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: Italian
Keyword: chicken dish, italian chicken recipe
Servings: 4
Calories: 764kcal
Author: Chef Dennis Littley

Ingredients

  • 4 boneless chicken thighs
  • 1/2 pound sweet Italian sausage sliced on a diagonal
  • 2 medium potatoes cut into medium cubes
  • 6 ounces mushrooms sliced
  • 4 ounces artichoke hearts sliced
  • 2 stalks fresh rosemary
  • 1 cup chicken stock
  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1/2 tsp of granulated onion
  • sea salt and black pepper to taste
  • 1 lemon juice from lemon
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Place cut potatoes in baking dish and add one tablespoon of olive oil and a good sprinkle of sea salt and black pepper. Mix well and place in oven for 20-25 minutes to roast. (they should get good color)
  • Allow a large saute pan to get hot then add 2 tablespoons of olive oil to the pan.
  • Dredge chicken thighs in flour seasoned with sea salt and black pepper, then place into saute pan, allow to sear to get good color on the thighs for 3-4 minutes
  • Add sliced sausage to pan and allow to brown along with chicken thighs.
  • Turn over chicken and sausage to allow other side to brown.
  • Add mushrooms to pan and allow to saute, while cooking chicken and sausage 4-5 minutes
  • Mix together making sure all ingredients are almost finished cooking
  • Add chicken broth to pan reduce heat and continue to cook for 3-4 minutes.
  • Add roasted potatoes, artichokes, lemon juice and needles from one rosemary stalk. Season with granulated onion, sea salt and black pepper
  • Coat butter with flour, pushing flour into butter and add to the pan, to help thicken the sauce.
  • Garnish with remaining rosemary stalk, serve immediately and enjoy!

Notes

** this dish can be served over linguine

Nutrition

Calories: 764kcal | Carbohydrates: 37g | Protein: 33g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 163mg | Sodium: 718mg | Potassium: 1111mg | Fiber: 4g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 31.4mg | Calcium: 43mg | Iron: 3.7mg