Free time is my favorite luxury, so I soak up every second of downtime I get. I’m always looking for shortcuts in my life to find those extra seconds to unwind. My favorite way to save time in the kitchen is by limiting the number of dishes I use. We partnered with Chef Michelle Miller of Sunkissed Kitchen to bring you a mouthwatering one-pot meal everyone will love. Add variety to your dinner menu with this savory Chicken Scarpariello that can be prepared using your Sharp SuperSteam+ Smart Superheated Steam and Convection Built-In Wall Oven. If you try this dish or have one of your own that you love to make using your Sharp Appliance, share with us on social media using #SharpHome.
A Delicious One-Pot Chicken And Vegetable Dish
You will fall in love with this chicken dish! It takes a bit of time to prepare, so plan on making this for a cozy dinner on a cold winter night, or for a delicious date-night option when cooking is part of the entertainment.
It starts by softening onions, peppers, and garlic in a skillet, and then creating a white wine reduction.
Sausage, peppadew peppers, and rosemary add tons of flavor and create the perfect base for roasting chicken thighs.
If you’d like, make a pan of roasted baby new potatoes to serve alongside the chicken and vegetables, and to soak up some of the white wine sauce.
You’ll Love this Dish Because:
- Flavor! Browning the chicken and then cooking the vegetable and white wine sauce in the same pot lends incredible deep flavor to this dish.
- Chicken thighs are so moist and flavorful, and this method creates a crispy exterior to the chicken.
- A one-pot wonder – the vegetables and chicken are cooked together meaning there will be very few dishes to clean after making this impressive dish!
- Leftovers: If you’re cooking just for two, Chicken Scarpariello makes incredible leftovers! Heat them up and put the onions, peppers, and chicken over a salad, over quinoa, or over cauliflower rice.
A Perfect Baked One-Pot Meal
I make this recipe in my Sharp SuperSteam+ Built-in Wall Oven. This oven is such a luxury! The combination of superheated steam and convection in the oven means that food comes out super moist, with perfect browning on meats. It has a range of settings that allow your kitchen to prepare restaurant-quality meats and bakery-quality bread loaves. A dream come true during this pandemic, right?
Not having the ability to go out to eat much with my son has been challenging, but having the ability to make home-cooked meals with so much flavor so quickly has really helped.
Steam is such a healthy way to cook both meats and vegetables, and I use it for a wide range of dishes every week. Did I mention this oven is a smart appliance that you can connect to your home network to enable remote control operation of common features, like preheating and receiving push notifications to your mobile phone? Use the app to access 43 additional recipes found with step-by-step instructions on how to prepare and cook in your SuperSteam+™ Built-In Wall Oven!
How To Make Chicken Scarpariello
Step 1: Pat your chicken thighs dry, and then season liberally with salt and pepper. Add olive oil to your dutch oven, and heat it over medium-high heat. Place the chicken thighs top-side down in the pot and allow them to brown, about 6-8 minutes. Remove the chicken and set it aside. Add the sliced sausage to the pot, and brown the sausage for about 3-4 minutes, before setting it aside with the chicken.
Step 2: Into the pot, add the sliced peppers, onions, and garlic. Saute the vegetables over medium heat, and season generously with salt and pepper. The salt and pepper you use here will flavor the sauce, so don’t be shy!
Step 3: First add the vinegar and allow it to simmer down to remove any strong taste. Next, add the white wine, and allow the mixture to reduce by half before adding the chicken broth. Continue to allow the mixture to simmer, reducing the broth by half again.
Step 4: Remove the pot from heat, add the peppadew peppers and sausage into the vegetable mixture and mix to combine it. Place the chicken thighs back into the pot, nestling them into the vegetables and leaving the skin up so it browns while baking. Add rosemary sprigs to the pot.
Step 5: Bake the dish to finish cooking and browning the chicken thighs, and to allow the flavors of the dish to come together. Serve over rice, quinoa, cauliflower rice, or roasted potatoes.
Optional: If desired, roast baby new potatoes to serve with this dish. Add the potatoes to a baking tray along with olive oil, and season well with salt and pepper, into the oven to bake while preparing the vegetables in the dutch oven. Take the potatoes out of the oven while the chicken finishes baking, and serve them together.
Check out the full blog post on Sunkissed Kitchen.