Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy roasted potatoes, seared bone-in chicken thighs, and Italian sausage simmered in a tangy, spicy sauce made with pickled cherry peppers, white wine, and herbs.
Ingredients
Scale
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
- 1 pound Italian sausage (cut into 2-inch pieces)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 cup baby potatoes (halved)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 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, for heat)
- 1 cup jarred pickled cherry peppers (halved, mild or hot, depending on preference)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers (sliced, optional for color)
- 1 sprig fresh rosemary (or thyme)
- Fresh parsley (chopped)
- Lemon wedges (optional)
Instructions
- Preheat your oven to 425°F (220°C) to get it ready for roasting the potatoes and finishing the chicken.
- Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet and roast in the oven for 20-25 minutes until golden and crispy. Remove from oven but keep them on the baking sheet.
- Season the chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same pan, add the sausage pieces and brown them until just cooked through. Remove and set aside with the chicken.
- Add chopped onion to the pan and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the white wine, scraping the pan bottom to loosen browned bits. Let it simmer 2-3 minutes to reduce slightly. Stir in chicken broth, red wine vinegar, oregano, red pepper flakes, cherry peppers, their brine, sliced red bell peppers, and sprig of rosemary or thyme.
- Transfer the seared chicken, browned sausage, and sauce to the baking sheet with the roasted potatoes. Spread everything evenly for uniform cooking.
- Return the baking sheet to the oven and roast for another 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
- Sprinkle freshly chopped parsley over the dish and serve with crusty bread or pasta. Add lemon wedges for a bright finishing touch if desired.
Notes
- This dish is perfect for a comforting weeknight dinner or satisfying weekend meal.
- Adjust the heat by choosing mild or hot pickled cherry peppers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Roasting and Stovetop Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg