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. This hearty dish combines roasting and stovetop searing to deliver a perfect blend of textures and bold flavors, ideal for a comforting weeknight dinner or satisfying weekend meal.
Ingredients
Scale
For the Chicken and Sausage:
- 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)
For the Potatoes:
- 1 cup baby potatoes (halved)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
For the 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, 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)
For Garnish:
- Fresh parsley (chopped)
- Lemon wedges (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the potatoes and finishing the chicken.
- Roast the 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 in the oven for 20-25 minutes until golden and crispy. Remove from oven but keep them on the baking sheet.
- Sear the Chicken: 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.
- Brown the Sausage: In the same pan, add the sausage pieces and brown them until just cooked through. Remove and set aside with the chicken.
- Sauté Onion and Garlic: 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.
- Deglaze and Simmer Sauce: 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.
- Combine Ingredients on Baking Sheet: Transfer the seared chicken, browned sausage, and sauce to the baking sheet with the roasted potatoes. Spread everything evenly for uniform cooking.
- Roast to Finish: 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.
- Garnish and Serve: 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
- Use bone-in, skin-on chicken for best flavor and texture; boneless works but lacks the same richness.
- Choose mild or hot cherry peppers based on your heat preference; hot peppers add a nice kick especially for smaller groups.
- Don’t skip the pepper brine—it adds essential tang and depth to the sauce.
- Roast potatoes first to avoid soggy wedges that would result from cooking them directly in the sauce.
- Leftovers keep well and often taste better the next day after flavors meld further.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
