Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

If you’re craving a dish that’s bursting with bold flavors, hearty textures, and surprisingly simple to make, then you’re in for a treat with my Chicken Scarpariello with Potatoes and Cherry Peppers Recipe. I absolutely love how this dish combines crispy roasted potatoes, juicy chicken, spicy-sour cherry peppers, and savory sausage—all married in one pan with a tangy, aromatic sauce. Trust me, once you try this, it quickly became one of my family’s favorite comfort meals. So, pull up a chair and let’s dive into the magic of this Italian-American classic together!

Ingredients You’ll Need

The secret to this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe lies in the harmony of simple, quality ingredients working together. Each component contributes texture, tang, or a punch of savory goodness. When shopping, aim for bone-in, skin-on chicken—for the deepest flavor—and don’t skimp on good-quality pickled cherry peppers, as their brine really makes this dish.

• Bone-in skin-on chicken thighs: I prefer thighs because they stay juicy and develop an amazing crispy skin in the oven.
• Italian sausage: Try to find a flavorful, quality sausage—spicy or mild—depending on your heat preference.
• Baby potatoes: Small ones roast beautifully and crisp up nicely; halving them speeds cooking.
• Pickled cherry peppers: These bring tang, heat, and a unique flavor; you can adjust between mild or hot varieties.
• Cherry pepper brine: Don’t pour that away—it’s pure gold for the sauce’s brightness.
• Dry white wine: This adds acidity and depth to the simmering sauce; pick something you’d enjoy drinking.
• Red wine vinegar: Works with the brine to build that signature tang.
• Onion & garlic: Classic aromatics that form the earthy base.
• Fresh rosemary (or thyme): Adds fragrant herbal notes that elevate the dish even more.
• Red bell peppers (optional): I love the splash of color and the mild sweetness they add.
• Olive oil, salt, pepper: Essential for roasting and seasoning everything just right.
• Red pepper flakes (optional): For those who want that extra kick—adjust as you like.

Variations

One of the things I adore about this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe is how easy it is to customize. I often tweak it depending on what’s in my pantry or who I’m cooking for. You can personalize heat levels, swap in different herbs, or make it lighter if you prefer.

• Spicy vs. Mild: I discovered this trick when I tried swapping out the hot cherry peppers for mild ones to accommodate my kids—just as delicious but gentler on the heat.
• Herb swaps: While rosemary is my go-to, thyme works beautifully too, especially when I want an earthier flavor profile.
• Protein variations: Using chicken drumsticks instead of thighs works well if you want a little more meat per piece.
• Vegetable additions: Toss in some green beans or mushrooms for added texture and nutrition.

How to Make Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Step 1: Roast the Potatoes Until Crispy

Create a crispy base by tossing halved baby potatoes with a drizzle of olive oil, salt, and pepper. Lay them cut side down on a rimmed baking sheet and roast at a high temperature (425°F) for about 20-25 minutes, until they’re golden and crispy. I learned the hard way that roasting the potatoes first is essential—skip it, and you’ll end up with soggy spuds swimming in sauce, which no one wants.

Step 2: Sear the Chicken and Brown the Sausage

Season your bone-in chicken thighs well with salt and pepper. Heat olive oil in a sturdy skillet or Dutch oven over medium-high heat, then sear the chicken skin side down, letting it crisp up beautifully for about 5-6 minutes per side. Set the chicken aside and use the same pan to brown your sausage pieces until they’re just cooked through. This layering of flavors in the pan is what really builds the dish’s richness.

Step 3: Build the Flavor-Packed Sauce

In that same pan, sauté chopped onions until soft (3-4 minutes), then add minced garlic for about a minute until fragrant. Pour in the white wine and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. Simmer until the wine reduces slightly, then add chicken broth, red wine vinegar, dried oregano, red pepper flakes (if you like heat), pickled cherry peppers and their brine, sliced red bell peppers, and your rosemary sprig. Stir everything together and let the flavors meld for a minute or two.

Step 4: Roast Everything Together Until Perfect

Transfer the chicken, sausage, and sauce onto the baking sheet with the roasted potatoes. Spread everything out evenly so it cooks uniformly. Roast at 425°F for another 20-25 minutes, until the chicken reaches a safe internal temperature (165°F) and your sauce thickens slightly. This final roasting step is where the magic happens—flavors deepen and meld together into something truly special.

Step 5: Garnish and Serve

Finish with fresh chopped parsley and serve it up with lemon wedges for a squeeze of brightness, if you like. I often serve mine with crusty bread or a simple pasta to soak up all that glorious sauce. It’s one of those meals where every bite feels like a cozy hug.

How to Serve Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Garnishes

I’m a big fan of fresh parsley because it adds a lovely pop of color and a fresh, herbaceous contrast to the rich sauce. And don’t skip the lemon wedges—I love to squeeze a bit of juice on at the table; it really brightens everything up and balances the richness.

Side Dishes

This dish is hearty enough to stand on its own, but I like pairing it with crusty Italian bread to sop up the sauce or a simple pasta like buttered noodles. A crisp green salad with a tangy vinaigrette also adds a refreshing contrast and lightens up the plate.

Creative Ways to Present

For special occasions, I’ve plated this family-style in a big rustic cast-iron skillet, right in the center of the table, so everyone can dig in together. I sometimes garnish with extra fresh herbs and a few thin lemon slices for a vibrant, elegant look that still feels homey.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for 3-4 days. The flavors actually deepen overnight, making the next day’s meal even tastier—if you manage to keep it around that long!

Freezing

I’ve frozen this dish a couple of times by portioning it into freezer-safe containers. It freezes beautifully, and when you thaw and reheat, the chicken remains tender and the sauce still has that wonderful tang. Just be sure to cool it completely before freezing.

Reheating

To reheat, I prefer to warm it gently in a skillet over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened too much. Microwaving works in a pinch, but reheating slowly really preserves moisture and flavor.

FAQs

Final Thoughts

This Chicken Scarpariello with Potatoes and Cherry Peppers Recipe holds a special place in my kitchen because it’s a perfect balance of comfort and excitement all on one plate. I love how it brings everyone together—whether it’s a casual weeknight dinner or a weekend gathering. I hope you’ll enjoy making it as much as I do, and that it becomes a new favorite you turn to time and time again.

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