One-Pot Wonders

Chicken with Sausage, White Wine and Artichokes

April 19, 2010
3 Ratings
Photo by Mark Weinberg
  • Serves 6 to 8
Author Notes

Recently my fiancé, Jonathan, and I went on a double date with his mother, Charlene, and her fiancé, Maurice. It was Jazz Night at Colucci’s, an old-school Italian joint in Northern New Jersey just down the street from Charlene’s apartment (also Jonathan’s childhood home). Because of Jonathan’s previous descriptions of Colucci’s, I’d anticipated an entertaining evening -- and I certainly got it. What I didn’t expect was great food. My entrée, Pollo Scarpariello, was somewhat of a revelation. Tender morsels of chicken breast and chunks of sweet Italian sausage swam in a simple white wine, mushroom and sundried tomato sauce, reminding me of a dish I used to make regularly when I was just getting into cooking as a serious pursuit. I’d dredge bite-sized pieces of chicken breast in flour and brown them in a big pan, along with slices of sausage. Then, using the browned bits of flour in the pan, I’d make a slightly thickened white wine, shallot and rosemary sauce for the meat, brightening it with lemon juice and a pinch of hot pepper and folding in artichoke hearts right at the very end.

Below is an updated version of the recipe, using bone-in chicken thighs, which I prefer these days. Feel free to use small pieces of white meat if you'd like -- just make sure to brown them quickly and reduce the sauce before adding the chicken back to the pan for just a few minutes at the very end. —Merrill Stubbs

What You'll Need
  • 4 Italian sausages, sweet or hot, about 1 pound in weight
  • 2 tablespoons olive oil
  • 1/2 cup flour
  • salt and pepper
  • 3 pounds chicken thighs, bone in and skin on (about 8 large thighs)
  • 1 large shallot, peeled and thinly sliced
  • 3 cloves garlic, peeled and smashed
  • pinch red pepper flakes
  • 1 cup dry white wine
  • 1 large sprig rosemary
  • 1 cup chicken stock
  • 1 12-ounce jar marinated artichoke hearts, drained
  • 1 lemon
  1. In a large sauté pan, cook the sausages in 1 tablespoon of the olive oil over medium heat until brown on all sides, 10 to 15 minutes. Turn off the heat, transfer the sausages to a cutting board and let them rest for 5 minutes. Cut the sausages into diagonal slices about 1/3 of an inch thick. Turn the heat back up to medium and brown the sausage slices well on both sides, about 3 minutes per side. Remove with a slotted spoon and set aside.
  2. Put the flour in a shallow bowl and season it with salt and pepper. Sprinkle the chicken thighs liberally with salt, dredge them in the flour and dust off any excess. Add another tablespoon of olive oil to the pan, and then the chicken pieces, skin side down. Do not crowd the chicken – you may need to do this in two batches. Turn the heat up to medium-high, but keep an eye on things to make sure nothing burns. Brown the chicken on both sides, about 8 minutes total, remove and set aside.
  3. Pour off all but about 2 tablespoons of the fat in the pan and set back on the stove over low heat. Add the shallots and cook for a minute, stirring frequently. Add the garlic cloves and continue to cook, stirring occasionally, until the shallots and garlic start to turn golden, another 2 to 3 minutes. Add the red pepper flakes if using and cook for another minute.
  4. Add the white wine and the rosemary sprig and cook until the wine is reduced by half, scraping up all the nice brown bits on the bottom of the pan. Add the chicken stock and the chicken pieces, skin side up. Bring the liquid to a boil, then lower the heat so it’s just simmering and cook uncovered, turning the chicken pieces once, until the meat is cooked through and the sauce has thickened, 15 to 20 minutes.
  5. Remove the rosemary sprig and discard, then add the sausage and the artichoke hearts to the pan, stirring gently to immerse in the sauce. Taste for seasoning and add more salt if necessary. Simmer for a few minutes more to warm the sausage and artichokes, then squeeze the lemon over everything and give it one more stir. Serve immediately with roasted potatoes or a simple risotto.

See what other Food52ers are saying.

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    Alisa Loughlin
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  • Dana Jensen-Wall
    Dana Jensen-Wall
  • Emily Wright
    Emily Wright

21 Reviews

Alisa L. May 17, 2019
Simple Ingredients that come together for a terrific flavor. I used boneless and skinless thighs because I prefer not to eat around bones and used rose for the wine because I had it on hand. I halved the recipe because I was only cooking for two, but I’ll use the full jar of artichokes next time!
mare January 18, 2019
Making this right now, but with boneless skinless thighs b/c that's what we have - hope it works out. Maybe I'll throw some schmaltz in there for ckn fat. Looks amazing. Contemplating those peperoncinis, too!
PHIL May 26, 2017
That's the place in North Haledon right? I have some friends from there.definitely a classic southern Italian dish. I like to add some potatoes and peppericino peppers to this dish. also.
Benny February 12, 2014
I just made pot pie out of this recipe. Didn't change a thing, except that I pulled the meat off of the bones after it was all said and done, scooped it into oven safe soup bowls and covered them with a 3-2-1 pie crust. It was a winner!
bgavin December 1, 2013
Looks awesome...on the menu for this evening. Might add some porcini mushrooms. Definitely serving over egg noodles. Thanks again, Merrill!
Dana J. August 5, 2013
My da coerced a chef at Bacchus Restaurant into sharing his recipe for something very similar to this--the only difference being the addition of pepperoncinis. A firm family favourite! Thanks for sharing a recipe I thought I had passed with my dearly missed Papa...xox
Merrill S. August 10, 2013
You're very welcome! Thanks for your lovely comment.
shahira May 19, 2013
Wow! Used Al fresco chicken sausage with apple. Husband says its Yummy ! Served over Israeli couscous with raisins, lemon zest and parsley. Great for company but doesn't take all day !
yummy16 February 1, 2013
Great recipe!! Do you have the nutrition info per serving?
Merrill S. February 4, 2013
I'm sorry, I don't!
yummy16 February 1, 2013
Great recipe!! Do you have the nutrition info for it?
JenJack August 30, 2012
Fantastic! My family and their teenaged friends gobbled this up! Unfortunately, not a scrap was left; I'll have to make it again very soon so we can have leftovers next time. A keeper!
Emily W. August 30, 2012
This recipe was fantastic! Time consuming, but definitely worth it.
Benny May 16, 2012
Wow, made this two nights ago. It had great flavors, and was twice as good the next day. I'm adding this recipe to my list of braises. My wife says I must make it again soon.
Rochelle B. January 13, 2012
I made this tonight with farm fresh chicken and fresh smoked sausage from our butchered hog. My husband and both small children loved it. This isnt a normal recipe that I would cook, however my family loved it and I will definately make for company. This recipe receives 8 thumbs up.
AntoniaJames May 7, 2011
I used the basic ingredients in this, without the flour, and adding a few sprigs of fresh thyme, for braise-roasting a spatchcocked chicken. I used about 2 ounces of a garlicky kielbasa in addition to the Italian sausages, just for fun. Sensational! ;o)
ChezWhat May 3, 2011
Used this recipe for a Sunday evening dinner with some friends and it went over great! Thanks so much Merrill!
AntoniaJames September 21, 2010
Made this again on Sunday evening. Mr. T's comment after taking a bite was simply, "I love dinners like this." Summed up my feelings exactly. We made this for company a few days after Merrill first posted it on the blog. Everyone raved. Will be making it again, many times. ;o)
Merrill S. September 21, 2010
Thanks so much for your lovely comment!
Erin J. May 11, 2010
My favorite thing about Food52 is it gives me so much inspiration when I can't think of anything to make for dinner. When I found this recipe, I couldn't wait to get in the kitchen and start cooking! Best of all, everyone loved it! Thanks, Merrill!
Merrill S. September 21, 2010
So glad! And you're very welcome!