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Adam Greenberg

Chicken Scarpariello
S17E10 American · 2018
Where to find them
● @chefadamgreenberg

Five and zero. Adam Greenberg is the all-time winningest competitor in Food Network history, with a perfect record across the network's competition shows. One of those wins is here.

Greenberg runs Sparrow Pizza Bar in West Hartford, Connecticut. His 2018 weapon was Chicken Scarpariello — "shoemaker's chicken," the Italian-American braise of chicken thighs, sweet and hot Italian sausage, cherry peppers, garlic, white wine, and chicken stock, reduced into a sauce that should glaze the chicken rather than puddle around it. The technique is sequencing: brown the chicken hard, render the sausage, build the sauce on the fond, then return everything to the pan to finish.

Bobby has not broken Greenberg's streak. Almost nobody has.

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Chicken Scarpariello

20 min Prep
45 min Cook
4 Serves
Ingredients
  • 2 lbs bone-in, skin-on chicken thighs, patted dry
  • 1 lb chicken sausage (hot Italian), cut into 2-inch pieces
  • 4 tbsp olive oil, divided
  • 8 oz pearl onions, peeled
  • 8 oz fingerling potatoes, halved lengthwise
  • 6 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 2 tsp dried oregano
  • 1 cup mixed pickled peppers (hot and sweet), drained and halved
  • 2 tbsp fresh Italian parsley, chopped
  • Kosher salt and cracked black pepper to taste
Instructions
  1. Season chicken thighs generously with kosher salt and cracked black pepper on both sides. Heat 2 tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat until shimmering (about 2 minutes). Working in batches if needed, place chicken skin-side down and sear for 6-7 minutes until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Transfer to a plate.
  2. Add remaining 2 tbsp olive oil to the skillet. Add sausage pieces and brown for 4-5 minutes, stirring occasionally, until lightly caramelized. Add pearl onions and fingerling potatoes, cooking for 3-4 minutes until onions begin to soften and potatoes are lightly browned.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up all browned bits with a wooden spoon. Let wine reduce by half (about 2 minutes).
  4. Return chicken thighs to the skillet, skin-side up. Add chicken stock, apple cider vinegar, honey, and oregano. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially with a lid or aluminum foil and braise for 20 minutes until chicken reaches 165°F internally and potatoes are tender.
  5. Remove the cover and add the pickled peppers (both hot and sweet varieties for complexity). Increase heat to medium and simmer uncovered for 3-4 minutes to allow flavors to meld and sauce to reduce slightly and coat the pan.
  6. Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving platter, garnish with fresh Italian parsley, and serve immediately with crusty bread to soak up the tangy, briny sauce.
Inspired by Adam Greenberg’s winning chicken scarpariello. This is a plausible recreation, not the chef’s original recipe.
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