Chicken Scarpariello is a classic Italian dish which I’ve changed and adapted to my taste. I love the lemony brightness with richness of the thighs and the sausage.
I used to have this at one of my favorite restaurants on the UES and we would devour it. The version they made was bone in and roasted. This is a simplified recipe you can make on the stove top and is ready in ½ the time.
6 boneless skinless chicken thighs
4 tablespoons all purpose flour
1 sweet sausage cut in 1/3
1 hot sausage cut into 1/3
1 cup chicken stock
4 cloves whole garlic
Dredge Chicken in seasoned flour. In a deep saute pan over medium heat add oil add sausage , chicken and garlic cloves. Let Brown on both sides. Add 1 cup stock & juice of a lemon. Simmer until sauce reduces.