Chicken Scarpariello Recipe

Introduction

Chicken Scarpariello is a delicious Italian-American dish combining crispy chicken, flavorful sausage, and tangy pickled peppers in a savory sauce. Paired with roasted potatoes, it makes for a hearty, comforting meal perfect for any night of the week.

Ingredients

• 1 pound small red potatoes (cut into wedges)
• 2 tablespoons olive oil (plus extra, for searing chicken)
• Salt (to taste)
• Black pepper (to taste)
• 4 bone-in, skin-on chicken thighs
• 1 pound Italian sausage (sliced)
• 1 large onion (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 5 cloves garlic (minced)
• 1/3 cup dry white wine
• 8 pickled cherry peppers (with 1/4 cup of brine)
• 2/3 cup low-sodium chicken broth
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Step 1: Preheat your oven to 350°F. Toss potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
2. Step 2: Heat olive oil in a large Dutch oven over medium heat. Pat the chicken thighs dry and season with salt and pepper. Sear skin-side down for 6-8 minutes until golden and crisp, then flip and sear for another 3-4 minutes. Remove the chicken and set aside.
3. Step 3: Add the Italian sausage slices to the same pan and cook until browned on both sides, about 3-4 minutes. Remove the sausage and set aside.
4. Step 4: Place the sliced onion, bell peppers, and minced garlic into the pan. Sauté for about 4 minutes until softened and fragrant, scraping up any browned bits from the bottom.
5. Step 5: Pour in the dry white wine along with the pickled cherry pepper brine. Let the liquid simmer for 2-3 minutes until slightly reduced.
6. Step 6: Add the chicken broth and return the chicken and sausage to the pan, nestling them into the sauce along with the whole pickled cherry peppers.
7. Step 7: Cover the Dutch oven with foil and transfer it to the preheated oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 165°F.
8. Step 8: Remove the pan from the oven, stir in the chopped fresh parsley, and serve the chicken scarpariello alongside the roasted potatoes. Plate the chicken, sausage, and vegetables; spoon extra sauce over them and enjoy your hearty dish.

Tips & Variations

• If you prefer a spicier dish, add some crushed red pepper flakes when sautéing the vegetables.
• For a lower-fat option, use chicken breast instead of thighs and turkey sausage instead of Italian sausage.
• Substitute dry white wine with chicken broth or apple cider vinegar if you want to avoid alcohol.
• Serve with crusty bread to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking during reheating to keep the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Scarpariello without pickled cherry peppers?

Yes, you can substitute with pickled banana peppers or pepperoncini for a similar tangy flavor, though the dish may be slightly less spicy.

What side dishes go well with Chicken Scarpariello?

Roasted potatoes are traditional and delicious, but you could also serve it with polenta, rice, or a simple green salad for a well-rounded meal.

Chicken Scarpariello Recipe

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Chicken Scarpariello is a classic Italian-American dish featuring crispy seared chicken thighs and Italian sausage simmered in a tangy sauce made with pickled cherry peppers, garlic, white wine, and chicken broth. Served alongside perfectly roasted red potato wedges, this hearty and flavorful recipe combines tender meats and vibrant vegetables baked to perfection in the oven, making it an ideal comforting meal for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Potatoes

• 1 pound small red potatoes (cut into wedges)
• 2 tablespoons olive oil (plus extra, for searing chicken)
• Salt (to taste)
• Black pepper (to taste)

Chicken and Sausage

• 4 bone-in, skin-on chicken thighs
• 1 pound Italian sausage (sliced)

Vegetables and Aromatics

• 1 large onion (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 5 cloves garlic (minced)

Liquids and Seasonings

• 1/3 cup dry white wine
• 8 pickled cherry peppers (with 1/4 cup of brine)
• 2/3 cup low-sodium chicken broth
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Roast potatoes: Preheat your oven to 350°F. Toss the potato wedges with olive oil, salt, and pepper to coat evenly. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until the potatoes are tender and slightly browned.
2. Sear chicken: Heat olive oil in a large Dutch oven over medium heat. Pat the chicken thighs dry and season them with salt and pepper. Place the chicken skin-side down in the pan and sear for 6-8 minutes until the skin is golden and crisp. Flip the thighs and sear for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
3. Brown sausage: Add the sliced Italian sausage to the same pan and cook for 3-4 minutes until browned on both sides. Remove the sausage and set aside with the chicken.
4. Sauté vegetables: Add the sliced onion, red and green bell peppers, and minced garlic to the pan. Sauté for about 4 minutes until the vegetables are softened and fragrant, scraping up any browned bits from the bottom of the pan to incorporate extra flavor.
5. Simmer wine: Pour in the dry white wine and the pickled cherry pepper brine. Allow the liquid to simmer gently for 2-3 minutes until it slightly reduces and concentrates in flavor.
6. Combine ingredients: Stir in the chicken broth and nestle the seared chicken thighs and browned sausage back into the pan, along with the whole pickled cherry peppers to infuse their tangy heat into the sauce.
7. Bake: Cover the Dutch oven with foil or a lid and transfer it to the preheated oven. Bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through.
8. Garnish and serve: Remove the pan from the oven, stir in the chopped fresh parsley for brightness, and plate the chicken scarpariello alongside the roasted potatoes. Spoon extra sauce over the dish and enjoy this hearty and flavorful meal.

Notes

• If you prefer a spicier dish, add more pickled cherry peppers or include some of the pepper seeds in the sauce.
• You can substitute chicken thighs with drumsticks or bone-in chicken breasts if desired.
• Use low-sodium chicken broth to control the saltiness of the final dish.
• For crispier potato wedges, increase the oven temperature to 400°F and roast for 30-35 minutes, turning halfway through.
• Make sure to pat the chicken dry before searing to achieve a crispy skin.

Keywords: Chicken Scarpariello, Italian Chicken, Pickled Cherry Peppers, Italian Sausage, Roasted Potatoes, One-Pot Meal, Comfort Food