This dish combines grilled chicken, crumbled sweet sausage, crispy artichokes, salty olives, capers and acidic pepperoncini for the perfect balance of flavor.
Using a whisk, combine mayo, lemon juice, oregano, hot sauce, salt and pepper in a large bowl. Slowly stream in canola oil while whisking until combined. Add chicken, marinate and refrigerate for at least 3 hours. Cut open sausage casing and remove meat. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add sausage to brown and crumble, then remove from pan and set aside. In the same pan, heat butter over high heat. Add artichokes and let sit for 1-2 minutes to brown, then toss and continue to sauté for an additional minute. Remove artichokes and set aside with sausage. In the same pan, heat 2 tablespoons olive oil and add in olives, capers, pepperoncini and pepperoncini juice, sautéing for about a minute. Add sausage and artichoke back into pan with mixture and set aside. Take chicken out and shake off any excess marinade. On high heat, grill chicken until thoroughly cooked. Before serving, return sausage and artichoke mixture to pan to heat. Add chicken stock and let everything come to a simmer. Pour over chicken and serve. Serves 2-4.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Chicken Scarpariello
Prep: 3 min Cook: 25 min Servings: 2-4
This dish combines grilled chicken, crumbled sweet sausage, crispy artichokes, salty olives, capers and acidic pepperoncini for the perfect balance of flavor.
Ingredients
2 tbsp Mayonnaise
1 Lemon, juiced
2 tbsp Cento Oregano
1/4 cup Hot Sauce
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 cup Cento Blended Italian Style Oil
2 Chicken Legs, skin optional
2 Chicken Breasts, slightly pounded
4 Hot or Sweet Italian Sausage, chopped
Cento Imported Extra Virgin Olive Oil, as needed
2 tbsp Butter
3 tbsp Cento Nonpareil Capers
1/4 cup Cento Gaeta Olives, roughly chopped
1/4 cup Cento Imported Pepperoncini, seeded and thinly sliced
3 tbsp juice from Cento Imported Pepperoncini
2 cans Cento Artichokes in Brine 5-7 (14 oz), drained and patted dry
1 cup Cento Chicken Stock
Directions
Using a whisk, combine mayo, lemon juice, oregano, hot sauce, salt and pepper in a large bowl. Slowly stream in canola oil while whisking until combined. Add chicken, marinate and refrigerate for at least 3 hours. Cut open sausage casing and remove meat. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add sausage to brown and crumble, then remove from pan and set aside. In the same pan, heat butter over high heat. Add artichokes and let sit for 1-2 minutes to brown, then toss and continue to sauté for an additional minute. Remove artichokes and set aside with sausage. In the same pan, heat 2 tablespoons olive oil and add in olives, capers, pepperoncini and pepperoncini juice, sautéing for about a minute. Add sausage and artichoke back into pan with mixture and set aside. Take chicken out and shake off any excess marinade. On high heat, grill chicken until thoroughly cooked. Before serving, return sausage and artichoke mixture to pan to heat. Add chicken stock and let everything come to a simmer. Pour over chicken and serve. Serves 2-4.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
