Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy seared chicken thighs, savory Italian sausage, and tangy pickled cherry peppers simmered in a white wine and garlic sauce. Served with perfectly roasted red potatoes, this one-pot meal offers a delicious balance of hearty and zesty flavors, ideal for family dinners or entertaining guests.
Ingredients
Scale
Potatoes
- 1 pound small red potatoes, cut into wedges
- 2 tablespoons olive oil (plus extra for searing chicken)
- Salt, to taste
- Black pepper, to taste
Chicken and Sausage
- 4 bone-in, skin-on chicken thighs
- 1 pound Italian sausage, sliced
Vegetables and Aromatics
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 5 cloves garlic, minced
Liquids and Garnish
- 1/3 cup dry white wine
- 8 pickled cherry peppers with 1/4 cup brine
- 2/3 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Roast Potatoes: Preheat your oven to 350°F. Toss the potato wedges with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
- Sear Chicken: Heat olive oil in a large Dutch oven over medium heat. Pat the chicken thighs dry and season with salt and pepper. Place them skin-side down and sear for 6-8 minutes until the skin is golden and crisp, then flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
- Brown Sausage: Add the sliced Italian sausage to the same pan and cook until browned on both sides, about 3-4 minutes. Remove and set aside with the chicken.
- Sauté Vegetables: Add sliced onion, red and green bell peppers, and minced garlic to the pan. Sauté for about 4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
- Simmer Wine: Pour in the dry white wine and the brine from the pickled cherry peppers. Allow the liquid to simmer for 2-3 minutes to slightly reduce and concentrate the flavors.
- Combine Ingredients: Add the low-sodium chicken broth to the pan. Return the seared chicken thighs and browned sausage to the pan, nestling them into the sauce along with the whole pickled cherry peppers.
- Bake: Cover the Dutch oven with foil and transfer it to the preheated oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through and tender.
- Garnish and Serve: Remove the Dutch oven from the oven and stir in the chopped fresh parsley. Serve the chicken scarpariello alongside the roasted potatoes, plating the chicken, sausage, and vegetables with extra sauce spooned over the top for a hearty, delicious meal.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- If you prefer a spicier dish, add more pickled cherry peppers or include some of the seeds for extra heat.
- Low-sodium chicken broth helps control the salt level since the sausage and pickled peppers can be quite salty.
- You can substitute dry white wine with chicken broth or white grape juice if preferred.
- For a gluten-free version, verify that the Italian sausage is gluten-free or substitute with a similar gluten-free sausage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Scarpariello, Italian chicken, chicken with sausage, pickled cherry peppers, one-pot chicken recipe, Italian-American cuisine, roasted potatoes, savory chicken skillet
