Description
Chicken Scarpariello is a classic Italian-American dish featuring tender bone-in chicken thighs and savory sweet Italian sausages simmered with pickled cherry peppers, bell peppers, onions, garlic, and a tangy blend of white wine and red wine vinegar. This flavorful stovetop recipe delivers a perfect balance of heat, acidity, and herbaceous notes, perfect for a hearty weeknight dinner or entertaining guests.
Ingredients
Scale
Protein
- 4 bone-in, skin-on chicken thighs
- 4 sweet Italian sausages, sliced into 1-inch pieces
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 6–8 pickled cherry peppers, halved
Liquids & Seasonings
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- A few tablespoons pickled cherry pepper brine
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: Generously season the bone-in, skin-on chicken thighs with salt and freshly ground black pepper to enhance flavor.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook until the skin turns golden brown, approximately 5 to 6 minutes per side. Remove the chicken and set aside.
- Brown the sausage: In the same pan, add the sliced sweet Italian sausages and brown them for about 4 to 5 minutes. Once browned, remove and set aside with the chicken.
- Sauté vegetables: Add the sliced onions and bell peppers to the pan and sauté for 4 to 5 minutes, until they soften and develop flavor.
- Add garlic: 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 release any browned bits, enriching the sauce with depth.
- Add liquids and seasonings: Stir in chicken broth, red wine vinegar, halved pickled cherry peppers, a few tablespoons of their brine, and dried oregano. Mix well to combine all ingredients.
- Simmer with protein: Return the seared chicken thighs and browned sausages to the pan. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes to allow flavors to meld and chicken to cook thoroughly.
- Reduce the sauce: Remove the lid and continue simmering uncovered for an additional 10 to 15 minutes until the sauce thickens slightly and the chicken is perfectly cooked.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving. This dish pairs wonderfully with roasted potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For a spicier dish, incorporate hot cherry peppers or crushed red pepper flakes.
- Serve over roasted potatoes, polenta, or with crusty bread to enjoy the sauce fully.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.
- Adjust the amount of pickled cherry pepper brine according to your preferred level of tanginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh with sauce and sausage
- Calories: 520
- Sugar: 5g
- Sodium: 1080mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg
