CNYEats A Taste of Utica: Chicken Scarpiello

by Joanne on October 10, 2010

This week, we look on page 79 of our book A Taste of Utica for a recipe posted by Marge Graham.

*Vegetarian suggestions are included in the recipe.


This recipe uses a lot of “heat” so err on the safe side the first time you make it. 


Chicken Scarpiello


  • 1 lb sausage, a combination of hot and sweet, cut into bite sized pieces [VEGETARIAN:  Use Morning Star Italian Style Veggie Sausage]


  • 1/2 cup olive oil
  • (2) 2 1/2 lb chicken, cut into 12 small pieces  * If you don’t want to cut up a whole chicken, choose boneless chicken breast cut into 12 – 16 small pieces, about 2 lb package of boneless breasts.  [VEGETARIAN:  Use 1 15 oz can of black beans]
  • 1 large green bell pepper, julienned
  • 1 large red bell pepper, julienned
  • 1 large yellow onion, cut lengthwise into 1/4” slices
  • 1 tsp minced garlic
  • 1/2 cup chicken broth [VEGETARIAN:  Use vegetable broth]
  • 1/2 cup dry white wine
  • 1/2 cup vinegared sweet bell peppers


  • 1/2 cup halved hot cherry peppers *WARNING!  I only used 1 red hot pepper, cut into small pieces.  I used one for Ted’s meat version and 1 for my vegetarian version. Remember, meat eaters, you have the hot Italian sausage in the recipe.  ALSO – wear gloves when cutting hot peppers, especially if you wear contact lenses.  OUCH!
  • 1/2 cup vinegar from the vinegared jar peppers or use balsamic vinegar
  • 1/2 tsp dried oregano
  • Salt and Pepper to taste
  • 3 to 4 cooked, boiled potatoes, sliced.

Sauté sausage for about 8 minutes in a preheated pan over medium heat until lightly browned. Use a slotted spoon to remove and drain on a plate lined with a paper towel.

Heat the oil in the pan then add the chicken over medium high heat.  Sauté for 15 minutes, until almost cooked through.  Stir in the peppers, onions, garlic and continue to sauté for 5 minutes or until the vegetables are soft and beginning to brown.  Drain excess oil.

Return the sausage to the pan and add the wine and chicken stock.  Bring to a boil

Stir in the hot and sweet vinegared peppers, vinegar, oregano, salt and pepper.  Bring to a 2nd boil. Lower heat to simmer and let cook 10 minutes.  Add the potatoes and serve.

[VEGETARIAN:  sauté the veggie sausage for 8 minutes on medium heat.  Add about 2 TBS olive oil then add the peppers, onions, garlic.  Cook 5 minutes and add the beans.  Now add the veggie stock and wine, bring to a boil  Stir in the hot and sweet pepper, vinegar, oregano, salt and pepper. Simmer for 10 minutes  Add the potatoes.  ENJOY]




Lots of chicken


and sausage


Look at that sweet vinegared pepper




The vinegar added a pleasant tanginess to this dish


I’m not a huge fan of white potatoes, but they added that special little something to this dish.


Very good!

A memory from Pat Guzzetti:

Remember the hi-top shoes and the guys with the pony and camera coming around the “hood” taking pics?  how about beely buck, 2 feet off the dishpan, leap frog & marbles (the pretty glass ones that we called beauties).  Remember the big klunkies and plunkers?  Never had so much fun in my life ‘till my testosterone kicked in!

Next week, Chicken Riggies is listed as the recipe on page 80 and there are 5 other Chicken Riggie recipes in our book. If you remember, we have already done the Chicken Riggie recipes HERE.  So, if you haven’t already, get your ingredients and cook up your favorite riggie recipe.   On October 17th, you won’t find Riggies here but “Greek Chicken” on page 81 of our book. Stay tuned…it’s a good one!


Print Friendly, PDF & Email


  • At 2010.10.10 10:04, claudia lamascolo said:

    I make this similar version all the time, as a matter of fact we had it this week, never knew what to call it, mom made it when we were growing up and we just loved it, I use turkey sausage now and cannellini beans in ours…this is such a hearty meal and very nice…oh btw we use lots of wine too! lol

    • At 2010.10.10 14:01, Heather said:

      Thanks for the veggie substitutions!! I’ve really been into peppers lately so maybe I’ll give this a try. Have a good Sunday!

      • At 2010.10.10 14:02, Sophie said:

        MMMMMM,..What a tasty dish!! I also make a similar recipe like this but I must make your version soon,…looks so appetizing too!

        • At 2010.10.10 15:36, Monet said:

          This looks like such a spicy and flavorful dish! I am a huge fan of heat, so I probably would enjoy this heartily. And I imagine the potatoes offered a nice balance to all that flavor. Thank you for sharing it with us. I look forward to these recipes, week after week. Have a wonderful Sunday afternoon.

          • At 2010.10.10 21:37, Claudia said:

            I’ve been wanting to do this as a sort of stuffing for peppers. The close-ups of the peppers make me yearn for them.

            • At 2012.08.31 14:50, Peepers utica | Aceflyer said:

              […] CNYEats A Taste of Utica: Chicken Scarpiello […]

              Previous post:

              Next post: