Description
Chicken Scarpariello is a classic Italian-American skillet dish featuring bone-in chicken thighs simmered with sweet Italian sausage, vibrant bell peppers, and tangy pickled cherry peppers. This flavorful and hearty recipe combines seared chicken and sausage with a savory sauce made from white wine, chicken broth, and red wine vinegar, enhanced with garlic and herbs. Perfect for a comforting dinner, it pairs beautifully with crusty bread, roasted potatoes, or pasta.
Ingredients
Proteins
- 1 ½ pounds bone-in, skin-on chicken thighs
- ½ pound sweet Italian sausage, cut into 1-inch pieces
Vegetables & Aromatics
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 8-10 pickled cherry peppers, halved and seeds removed if desired
Liquids & Seasonings
- 1 tablespoon olive oil
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the Chicken: Season the chicken thighs generously with salt and black pepper to enhance their natural flavors before cooking.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook for 4–5 minutes until golden brown, then flip and cook for another 3 minutes. Remove the chicken and set it aside.
- Cook the Sausage: In the same pan, add the Italian sausage pieces and cook until browned and cooked through. Remove and set aside with the chicken.
- Sauté Vegetables: Add the sliced onions and bell peppers to the skillet and sauté for 4–5 minutes until they soften. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze the Pan: Pour in the dry white wine, scraping the bottom of the pan to loosen the browned bits. This adds depth to the sauce.
- Add Liquids and Seasonings: Stir in chicken broth, red wine vinegar, halved cherry peppers, dried oregano, and crushed red pepper flakes if using. Mix well to combine the flavors.
- Simmer the Chicken and Sausage: Return the seared chicken thighs and browned sausage to the pan. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 25–30 minutes until the chicken is fully cooked and tender.
- Reduce the Sauce: Uncover the pan and continue simmering for 5–10 minutes to allow the sauce to thicken and intensify in flavor.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a fresh finish. Serve hot alongside your choice of crusty bread, roasted potatoes, or pasta for a complete meal.
Notes
- For a milder dish, reduce the number of cherry peppers used or remove their seeds to tone down the heat.
- This recipe pairs excellently with crusty bread to soak up the flavorful sauce, as well as roasted potatoes or your favorite pasta.
- Although bone-in chicken thighs provide more flavor and juiciness, you can substitute with boneless chicken thighs if preferred.
