Chicken Scarpariello Italian-American (Printable Version)
Tender chicken and spicy sausage simmered with sweet peppers in a tangy vinegar sauce for robust, zesty Italian-American flavors.
# What You'll Need:
→ Meats
01 - 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
02 - 8 oz hot Italian sausage, cut into 1-inch pieces
→ Vegetables
03 - 1 medium yellow onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 4 cloves garlic, minced
07 - 1 cup cherry peppers in brine, halved (mild or hot, to taste)
→ Liquids
08 - 1 cup dry white wine
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup red wine vinegar
→ Spices and Herbs
11 - 1 tsp dried oregano
12 - 1 tsp fresh rosemary, finely chopped
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil
→ For Serving
15 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.
03 - Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add sausage pieces and cook until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside.
04 - Place chicken thighs skin-side down in the same skillet. Sear until the skin is deeply golden and crisp, 5 to 7 minutes per side. Remove and set aside with the sausage.
05 - Drain excess fat from the pan, leaving about 1 tablespoon. Add sliced onion, bell peppers, and minced garlic. Sauté until the vegetables soften and become fragrant, about 5 minutes.
06 - Stir in the halved cherry peppers and cook for 2 minutes, allowing their briny heat to release into the mixture.
07 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
08 - Add chicken broth, red wine vinegar, dried oregano, and fresh rosemary. Return the sausage and chicken to the skillet, arranging the thighs skin-side up so they crisp during baking.
09 - Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the oven. Bake for 30 minutes until the chicken is cooked through and the sauce has thickened and reduced.
10 - Remove from the oven and sprinkle with fresh chopped parsley. Serve directly from the skillet with crusty bread, polenta, or roasted potatoes.
# Expert Hints:
01 -
- The sweet sour spicy trifecta is downright addictive and makes everyone at the table go quiet after the first bite.
- Its a one pan oven finished dish which means you get big Sunday dinner energy without a sink full of dishes.
02 -
- Do not rush the browning step because that deep color on the chicken and sausage is what gives the finished sauce its complexity.
- If your cherry peppers are very hot use fewer of them because the heat intensifies during the braise and you can always add more next time.
03 -
- Use a Dutch oven if your skillet is not oven safe because the heavy lid can rest nearby and everything transfers seamlessly.
- A glass of the same white wine you cooked with alongside the meal makes the whole dinner feel planned and intentional.