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Of all the great chicken dishes in the world, this one might be the most criminally underrated. Chicken Scarpariello, or Chicken Scap, is a Northeast Italian American staple that almost nobody orders anymore, and that needs to change.
The dish has roots in Southern Italy, where tough old hens were braised in wine and vinegar to make them tender. Italian immigrants brought that technique to America, added sweet sausage and cherry peppers, and turned scarcity into something legendary. Today I’m making my version with velveted chicken thighs, crispy roasted potatoes, and a cherry pepper bomba that ties the whole thing together.
This is the chicken dish that makes everything else look boring. Full recipe is below, and if you want more in-depth cooking lessons, early ad-free episodes, and access to the cooking school, check out the Patreon.
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26 Comments
hey
Awesome recipe man
Baller ass recipe
I gatekeep my sharts from my pants thank to you!
sorry you are still hurting.. I had a similar thing.. I found that dead hanging and light weights did the trick… decompresses most of your joints
Take care of yourself brotha 😢.
Thanks for playing hurt. 🎉🎉🎉
Never had this dish with chicken, definitely made this with pork chops.
The family will get this at Don Peppes in Ozone Park
Looks great
Definitely love when include the history and background of dishes. The storytelling really improves the video for me!
THOSE LOOK AMAZING! thanks For this 😋😋😋😋😋
This dish was actually the first recipe of yours that I made many years ago when you posted an older version of the recipe, it was one of the best things I ever made and is the reason I'm subscribed today. Awesome to see you revisit it!
You killed this one, man, high 5!
Mandy, at Souped Up Recipes (CHinese cooking channel) velvets her meats with baking soda, but also with Cornstarch and it DOES make a difference. I jsut made her Moo Goo Gai Pan using that method. Soft wonderful chicken pieces!
About your neck. Try this…it might help. Pull your shoulders back, try to get the blades to touch. Hold it for a 10 count and release. Do that about 4 or 5 times and then whenever you think about it for the next day or two. If it's the same thing I had it should clear up in about an hour. I hope it works…now, I'm going back to the video.
Madonna mi! My mouth is watering! I’m from NJ and was raised by a Sicilian never saw this. It’s gonna be great…..
had to laugh at the
And here’s the best part…. The dipping of the bread.😂
The recipe link takes me to the main website and I cant find this one?
It feels to me like onions could work well with this dish.
Do people typically use onion in this one?
I started making meatballs out of sausages this winter and it made me wonder why it took my 20 years to do so.
Never had. Looks fire though. On the menu for next week!
Gotta make this sounds soooo good.
7:55 nah man, never heard of it. But it looks good
🔥🔥🔥🔥
Try AG1! One scoop, one habit, everything your body needs to keep up with your cooking: https://www.drinkag1.com/notanothercookingshow
I love cherry peppers. I buy them by the gallon at my local Restaurant Depot. I’ll be making this sauce and pressure-canning it, for sure! I’m a pressure-canning FREAK, since retiring, and I’ll be adapting this entire recipe to add to my pantry😊