• Alessandra DeNardo

Sexy Chicken Scarp

Updated: Nov 18, 2020

I'm calling this sexy because IT IS. This is the perfect meal to make *for a special person* or for a group of special people. The flavor is unique and bold; tangy from vinegar, salty/spicy from the sausage, garlicky, sweet, sour, and one of my favorite things. It is usually served over roasted potatoes or pasta.


  • 6-8 pieces of bone-in chicken parts. I used legs and thighs.

  • 2-4 links (depending how much you like) spicy Italian sausage

  • 2-3 cloves sliced garlic

  • Peppadew peppers (1 cup, sliced), + reserved liquid for sauce

  • 3/4 C white wine

  • 1 C chicken stock

  • 1/2 C white vinegar

  • Rosemary/Parsley

  • Juice of 1/2 Lemon

  • Salt/Pepper

  • Olive Oil


  1. Preheat oven to 350 degrees.

  2. Rub salt and pepper on both sides of chicken and begin to sear in a pan until brown on all sides. Fat should be mostly rendered down. This should take about 6 min per side.

  3. Remove chicken from pan.

  4. Add sausage to pan and sear on all sides. Remove when brown and slice on a diagonal.

  5. Add garlic to the pan with the chicken/sausage fat. Depending how much fat is in the pan, add 1 tsp of olive oil or so to coat pan.

  6. Add white wine and deglaze. Reduce for 2-4 minutes.

  7. Add chicken stock, vinegar, and peppadew cooking liquid to pan. Simmer 2 min.

  8. Add peppadew peppers, lemon juice, and rosemary to pan.

  9. Add chicken and sausage back to pan and distribute the sauce and peppers onto the chicken/sausage.

  10. Cook in 350 degree oven for 40 min.

  11. Serve with parsley over roasted potatoes or pasta.

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