Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy roasted potatoes, seared bone-in chicken thighs, and spicy Italian sausage simmered in a tangy sauce made with pickled cherry peppers, white wine, and herbs. Roasting and stovetop searing combine to deliver a savory, hearty meal perfect for dinner.
Ingredients
Scale
Chicken and Sausage
- 1½ pounds bone-in skin-on chicken thighs
- 1 pound Italian sausage (cut into 2-inch pieces)
- 2 tablespoons olive oil
- Salt and pepper to taste
Potatoes
- 1 cup baby potatoes (halved)
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup chicken broth (low sodium or no sodium added)
- ½ cup dry white wine
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1 cup jarred pickled cherry peppers (halved, mild or hot)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers (sliced, optional)
- 1 sprig fresh rosemary or thyme
Garnish
- Fresh parsley (chopped)
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting the potatoes and later cooking the chicken and sausage.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large rimmed baking sheet and roast for 25 minutes or until golden and crispy. Remove but keep them on the baking sheet.
- Sear Chicken Thighs: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown, about 5-6 minutes per side, then remove and set aside.
- Cook Sausage: In the same pan, brown the Italian sausage pieces until just cooked through. Remove and set aside with the chicken.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze and Simmer Sauce: Pour in white wine, scraping up browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, the pepper brine, sliced bell peppers, and fresh rosemary or thyme. Stir well to combine.
- Combine & Roast: Transfer seared chicken, browned sausage, and sauce onto the baking sheet with the roasted potatoes, spreading everything evenly. Return to the oven and roast for 25 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the sauce thickens slightly.
- Garnish & Serve: Sprinkle chopped fresh parsley over the dish and serve with crusty bread or pasta. Add lemon wedges for a bright finish if desired.
Notes
- Use bone-in, skin-on chicken for best flavor and texture; boneless works but with less depth.
- Choose mild or hot cherry peppers based on your heat preference.
- Do not skip the pepper brine—it adds essential flavor to the sauce.
- Roast the potatoes before combining to ensure they remain crispy and do not become soggy.
- This dish makes excellent leftovers, often tasting even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
