Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy roasted potatoes, seared chicken thighs, and savory Italian sausage simmered in a tangy, spicy sauce made with pickled cherry peppers, white wine, and fresh herbs. This hearty recipe is perfect for a comforting family dinner and delivers a wonderful balance of heat, acidity, and rich meatiness.
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)
- Olive oil (for tossing)
- 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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and finishing the dish.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet. Roast in the oven for 20-25 minutes until golden and crispy. Remove from oven but leave them on the baking sheet.
- Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
- Brown Sausage: In the same pan, brown the Italian sausage pieces until just cooked through. Remove and set aside.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Deglaze & Prepare Sauce: Pour in white wine and scrape the bottom of the pan to loosen browned bits. Simmer for 2-3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, pepper brine, sliced bell peppers, and rosemary or thyme. Stir well to combine.
- Combine Ingredients: Transfer seared chicken, browned sausage, and sauce into the baking sheet with roasted potatoes. Spread everything out evenly to ensure uniform cooking.
- Final Roast: Return the baking sheet to the oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F and the sauce slightly thickens.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish. Serve with crusty bread or pasta to soak up the sauce. Add lemon wedges for an optional bright finish.
Notes
- Bone-in, skin-on chicken: Using bone-in, skin-on chicken adds flavor and texture, though boneless can be used but the dish will be less authentic.
- Mild or hot cherry peppers: Choose mild or hot pickled cherry peppers to adjust the dish’s heat level based on your preference.
- Pepper brine: Do not skip the brine from the cherry peppers as it enhances the sauce’s flavor intensely.
- Roast potatoes first: Roasting the potatoes first is essential for achieving golden and crispy texture, avoiding soggy potatoes in the sauce.
- Killer leftovers: The flavors deepen when reheated, making excellent leftovers.
Nutrition
- Serving Size: 1 serving (approx. 1/4th of recipe)
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
