Description
Chicken Scarpariello is a classic Italian-American dish featuring bone-in, skin-on chicken thighs and Italian sausage cooked in a tangy, savory sauce with pickled cherry peppers, herbs, and roasted baby potatoes. Roasted to perfection in the oven, this hearty and flavorful meal is perfect for family dinners and pairs wonderfully 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, 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
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 later the chicken and sausage.
- Roast Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Arrange cut side down on a large rimmed baking sheet and roast for 25 minutes or until golden and crispy. Remove from oven but leave on the baking sheet.
- Season and 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. 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 sausage pieces until just cooked through. Remove and set aside with the chicken.
- Sauté Onion and Garlic: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze and Simmer Sauce: Pour in white wine, scraping the pan bottom to release browned bits. Simmer for 2-3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, brine, sliced red bell peppers, and rosemary or thyme. Stir well to combine.
- Combine and Roast: Transfer seared chicken, browned sausage, and sauce to the baking sheet with the roasted potatoes, spreading evenly. Return to the oven and roast for 25 minutes, or until chicken reaches an internal temperature of 165°F and sauce has thickened slightly.
- Garnish and Serve: Garnish with fresh chopped parsley and serve immediately with crusty bread or pasta. Add a squeeze of lemon if desired for brightness.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture; boneless options won’t be as satisfying.
- Choose mild or hot cherry peppers depending on your heat preference; hot peppers add a spicy kick.
- Do not omit the cherry pepper brine; it enhances the sauce’s tang and depth of flavor.
- Roasting the potatoes separately first is crucial to avoid soggy, soft potatoes in the sauce.
- This dish makes excellent leftovers and may taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
