Description
Chicken Scarpariello is a classic 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 and flavorful one-pan meal is perfect for a comforting dinner served with crusty bread or pasta to soak up the delicious sauce.
Ingredients
Scale
Chicken and Sausage
- 1½ pounds bone-in skin-on chicken thighs
- 1 pound Italian sausage, cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
Potatoes
- 1 cup baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
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)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers, sliced (optional)
- 1 sprig fresh rosemary or thyme
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 chicken.
- 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 preheated oven for 25 minutes until golden and crispy. Remove from oven but leave potatoes on the baking sheet.
- Sear 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.
- Cook Sausage: In the same pan, brown the sausage pieces until just cooked through, about 5-7 minutes. Remove and set aside.
- Sauté Aromatics: Add the chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Deglaze Pan: Pour in the white wine, scraping the bottom of the pan to release browned bits. Simmer for 2-3 minutes until slightly reduced.
- Add Sauce Ingredients: Add chicken broth, red wine vinegar, dried oregano, red pepper flakes (if using), pickled cherry peppers, their brine, sliced red bell peppers, and rosemary or thyme. Stir to combine.
- Combine & Roast: Transfer the seared chicken, browned sausage, and sauce to the baking sheet with the roasted potatoes. Spread evenly. Return to the oven and roast for 25 minutes until chicken is cooked through (165°F internal temperature) and sauce slightly thickens.
- Garnish & Serve: Remove from oven and garnish with fresh chopped parsley. Serve with crusty bread or pasta to soak up the sauce. Add lemon wedges for extra brightness if desired.
Notes
- Use bone-in, skin-on chicken for the best flavor and texture; boneless can be used but won’t have the same depth of flavor.
- Choose mild or hot cherry peppers based on your tolerance for spice; hot peppers give more kick.
- Don’t skip the pickle brine from the cherry peppers as it adds a vital tangy flavor to the sauce.
- Roasting the potatoes first prevents soggy wedges in the sauce, ensuring they stay crispy.
- This dish makes excellent leftovers, and flavors often improve the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
