Chicken Scarpariello with Casarecce

Chicken Scarpariello with Casarecce ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion
• 1 large red bell pepper
• 1 large green bell pepper
• 4 cloves garlic
• 1/2 cup dry white wine
• 1 cup chicken broth
• 2 tbsp white wine vinegar
• 1/2 cup crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley
• 12 oz casarecce pasta

How to make Chicken Scarpariello with Casarecce

1. Pat the 1.5 lbs of chicken thigh pieces dry with paper towels. In a shallow dish, combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of all-purpose flour. Dredge the chicken pieces in the flour mixture, shaking off any excess.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the floured chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until golden brown. Remove the seared chicken to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the 1 thinly sliced yellow onion and the 1 thinly sliced red and 1 thinly sliced green bell peppers. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
4. Add the 4 minced garlic cloves to the pot and cook for 1 minute until fragrant, being careful not to burn the garlic.
5. Pour in 1/2 cup of dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until it has almost completely evaporated.
6. Stir in 1 cup of chicken broth, 2 tablespoons of white wine vinegar, 1/2 cup of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and 1 bay leaf. Bring the sauce to a gentle simmer.
7. Return the seared chicken pieces to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
8. While the chicken simmers, bring a large pot of heavily salted water to a rolling boil over high heat. Add the 12 oz of casarecce pasta and cook according to package directions until al dente, usually 10-12 minutes. Reserve 1/2 cup of pasta cooking water before draining.
9. Remove the bay leaf from the sauce. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
10. Add the drained casarecce pasta directly to the pot with the chicken and sauce. Toss everything together until the pasta is well coated.
11. Serve immediately, garnished generously with 1/4 cup of chopped fresh parsley.

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