This morning in the Rhode Show kitchen we were joined by Chef Danielle from The Breachway Grill as he prepared chicken scarpariello. Check out the recipe below.

They are also our Rhody Deal of the day! Get one here:

For more info on the restaurant, visit:


-6 oz of boneless chicken thighs (can use breast if preferred)
-4 oz hot Italian Sausage (can use sweet if preferred) Pre cook approximately 3/4 and cut into one inch slices
-2 chopped garlic cloves
-2 whole hot cherry peppers seeded and quartered (can use sweet if preferred)
-Cooked pasta of choice; linguini is a good option
-3 oz dry white wine
-2 oz chicken stock
-1 oz Balsamic vinegar
-olive oil for frying


-Dredge chicken in seasoned flour, shake off excess
-Cut chicken into bite size pieces (can leave whole but increase cooking time)
-Put olive oil in a saute pan and heat. Once hot add chicken and cook about 3/4 (around 5 minutes)
-Add in sliced sausage and cook together for about a minute
-Add garlic and peppers cook for about a minute
-Add white wine, chicken stock and then add cooked pasta
-Stir and finish with a touch of Balsamic vinegar
-Garnish with Rosemary or Parsley and Plate

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