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Playing How To Make Chicken Scarpariello From Carbone In NYC

NYC hotspot Carbone shares their recipe for Chicken Scarpariello, a zesty Italian-American chicken dish served with a sausage ragu. 

Speed things up with these shortcuts from Chef Carbone:

  • Instead of the zesty marinade, use a bottle of your favorite store-bought Italian dressing. 
  • Instead of the dried herb topping, go through your spice drawer and combine 1 teaspoon each dried rosemary, dried thyme, and Italian seasoning.


For the dried herb topping:
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
For the chicken and marinade:
  • ½ cup roasted garlic puree
  • 1 cup red wine vinegar
  • ½ cup canola oil, plus 3 tablespoons
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon crushed red pepper
  • Salt and sugar, to taste
  • One 2 ½-pound chicken
For the scarpariello ragu:
  • ¼ cup extra-virgin olive oil
  • ¼ pound cotechino sausage, cut into 1-inch chunks
  • 2 shallots, minced
  • ½ onion, sliced
  • 1 pound mushrooms, preferably porcini, cut into ½-inch pieces
  • 1 cup sherry
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • ¼ cup canned san marzano tomatoes, crushed 
  • 8 sprigs fresh thyme, tied into a bundle
  • 1 tablespoon Marsala
  • 1 canned piquillo pepper, cut into ½-inch squares
  • 1 Anaheim pepper, roasted, peeled, deseeded and cut into ½-inch squares
  • 1 teaspoon pickle juice
  • Red wine vinegar, to taste
For the garlic confit:
  • ½ cup minced garlic
  • ½ cup extra-virgin olive oil
  • One pinch crushed red pepper


Serves: 4 to 6


For the dried herb topping, pick the rosemary needles and thyme leaves from the stems and spread out on a small parchment paper-lined sheet pan. Let sit in a warm, dry area until the leaves have dried and are easily crumbled, up to 6 hours.

For the chicken and zesty marinade, in a large bowl, whisk together the roasted garlic puree, red wine vinegar, ½ cup each water and oil, dried oregano, crushed red pepper, and salt and sugar to taste for the marinade. 

Remove the legs and breasts from the chicken and add to the marinade, turning to coat. Cover and refrigerate, turning the chicken occasionally, for at least 2 hours and up to overnight.

Meanwhile, make the scarpariello ragu: 

In a large sauce pot, heat the olive oil over medium-high heat. Carefully add the sausage and brown on all sides. Remove from pan and drain on a paper towel-lined plate.

Add the shallots and onion to the pan and sweat until translucent, scraping the bottom of the pan to release any bits of sausage. Add the mushrooms and cook until they release their liquid and are just tender.Add sherry to the pan, scraping up any browned bits, and cook until reduced by half. Stir in the tomato paste and continue to reduce until thickened to form a glaze at the bottom of the pan.

Add the chicken stock, San Marzano tomatoes, and thyme, then lower the heat to medium and cook until the liquid begins to simmer. Add the sausage back to the pan along with the Marsala, piquillo and Anaheim peppers, pickle juice, and vinegar to taste. Cook until thickened, 15 to 20 minutes more.

For the garlic confit, in a small saucepan, combine garlic and olive oil and cook over low heat until the garlic is translucent. Stir in the crushed red pepper and remove from heat to cool.

About an hour before serving, preheat the oven to 400˚F. Remove the chicken from the marinade and pat dry.

In a large cast-iron pan, heat the remaining 3 tablespoons  canola oil over high heat. Once the oil just begins to smoke, carefully arrange the chicken skin-side down, leaving about an inch between pieces to not overcrowd the pan, and cook until skin is browned. Flip, and brown the other side. 

Top chicken with the garlic confit and dried herb topping. Transfer to the oven and cook until chicken reaches 165˚F on an instant-read thermometer, 20 to 30 minutes.  

Serve with scarpariello ragu.