Print

Chicken Scarpariello Recipe

Print Recipe

★★★★★

5 from 139 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chicken-scarpariello-recipe/