We LOVE hot, spicy foods.  Whether it’s adding crushed red pepper to every recipe, adding hot sauce (we put that S**T on everything!!), or Indian food, we love it.  Here’s our very own Chicken Scarpariello recipe, which we’ve perfected to our liking.

Chicken Scarpariello is traditionally prepared with bone-in chunks of chicken.  For a healthier, quicker meal we suggest using white meat chicken breasts or tenderloins.  So here’s what you will need:

(Serves 2 people)

-1 pound of chicken (either chicken breasts or tenderloins)

-1/2 of a white onion, chopped

-1 package of shitake mushrooms or mix of shitake, baby bella, or similar types

-1 cup of sliced cherry peppers (save and use some of the juice to taste)

-1/2 cup of white cooking wine or a light dry white table wine

-1/2 cup of chicken broth

-Virgin olive oil or extra virgin olive oil

-Unbleached flour (1/2 cup to 1 cup)


-Fresh ground black pepper

Wine Suggestion:    White – Sauvignon Blanc     Red – Cabernet Sauvignon


First off, you are going to want to heat up a large saute pan over medium-high heat.  Next, use enough olive oil to coat the bottom of the pan. While your pan is heating up, rinse and dry your chicken.  Then flour it quickly and set it in your pan once it is hot enough.  Season your chicken with salt and pepper on each side as your flip it over.  Cook almost all the way and set aside.

Next, add your onions and mushrooms to the pan.  Add a little more olive oil to allow your mushrooms and onions to soak it up and brown.  Add salt and pepper to them as well while they cook down and brown up.  Once the onions and mushrooms cook down, add the cherry peppers and some of their juice, stirring as you add them. Now it’s time to add the white wine and chicken broth and let simmer until the peppers, wine and chicken broth meld together and cook down.

Taste to see if the spiciness is to your liking.  If not spicy enough, add some of the liquid from the jar of cherry peppers. If your sauce is a bit too hot, you can add a little more wine or broth to dilute the spice.  To finish up the sauce and thicken it a little bit, add a tablespoon or so of flour and mix evenly into sauce.

Finally, add the chicken back into pan and coat evenly with the sauce and peppers.  Let cook on med-low heat to let the chicken finish cooking and soak up the sauce.  After a minute or two, you can take everything off the heat and serve. You can garnish with some fresh chopped parsley if you like.  Enjoy and make sure you serve your guests (or yourself) some water in addition to wine with this dish… it’s spicy!  As you’ll see below, we chose to serve this dish over a bed of rice this particular night.