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Chicken Scarpariello Recipe

Chicken Scarpariello Recipe

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This incredible Chicken Scarpariello is a game-changer for your dinner rotation! With succulent chicken thighs, savory Italian sausage, and a tangy sauce that brings everything together, this one-pot wonder delivers restaurant-quality flavors with minimal effort. The combination of tender meat, perfectly cooked potatoes, and sweet-sour pickled peppers creates a truly memorable meal that’s ready in just over an hour.

Why You’ll Love This Recipe

  • One-Pot Wonder: Everything cooks together in a single Dutch oven or braiser, meaning less cleanup and more flavors melding together beautifully.
  • Bold Flavors: The combination of tangy pickled peppers, aromatic rosemary, and rich meats creates a dish that’s incredibly satisfying without being complicated.
  • Make-Ahead Friendly: This dish actually tastes even better the next day, making it perfect for meal prep or when you need something special but don’t have time to cook.
  • Crowd-Pleaser: The mix of chicken and sausage ensures everyone at your table finds something to love, and the sauce is absolutely divine when sopped up with crusty bread.
Chicken Scarpariello Recipe this Recipe

Ingredients You’ll Need

  • Chicken Thighs: Bone-in, skin-on thighs provide incredible flavor and stay juicy throughout cooking. The crispy skin adds wonderful texture.
  • Italian Sausages: Choose sweet or hot depending on your preference. They add a wonderful depth of flavor and heartiness to the dish.
  • Onion and Bell Peppers: These vegetables break down slightly during cooking, absorbing all the delicious flavors while adding sweetness.
  • Garlic: Thinly sliced garlic infuses the entire dish with aromatic goodness without becoming overwhelming.
  • Rosemary: Fresh rosemary adds an earthy, aromatic quality that elevates this dish beyond the ordinary.
  • Chicken Broth: Creates the base for our flavorful sauce while helping to tenderize the meat.
  • White Wine: Adds acidity and depth to the sauce. The alcohol cooks off, leaving behind complex flavor.
  • Pickled Peppers and Brine: The secret weapon of this dish! The tangy brine and sweet-spicy peppers create that distinctive Scarpariello flavor.
  • Potatoes: Gold potatoes hold their shape while becoming creamy inside, making them perfect for absorbing the delicious sauce.
  • Olive Oil: Used for searing the meat and developing those crucial brown bits of flavor.
  • Salt and Pepper: Simple seasonings that let the other flavors shine.

Variations

Change Up The Meat

Use boneless chicken thighs if you prefer, just reduce cooking time by about 10-15 minutes. You could also substitute chicken breasts, but watch carefully to avoid overcooking.

Veggie Additions

Add mushrooms along with the onions and peppers for an earthier flavor profile. Cherry tomatoes added during the last 15 minutes of cooking add a sweet burst.

Spice Level

Control the heat by choosing hot Italian sausage and spicier pickled peppers like pepperoncini, or keep it mild with sweet sausage and cherry peppers.

Wine Alternatives

No wine? Substitute with additional chicken broth plus a tablespoon of lemon juice or white wine vinegar to maintain the acidity.

How to Make Chicken Scarpariello

Step 1: Prepare and Sear the Chicken

Season chicken thighs generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat until shimmering. Place chicken skin-side down and sear undisturbed until golden and crispy (6-8 minutes). Flip and cook 3 more minutes, then transfer to a plate.

Step 2: Brown the Sausages

Add Italian sausages to the pot with the rendered chicken fat and oil. Sear for about 1 minute per side until nicely browned. Transfer to the plate with chicken.

Step 3: Sauté the Vegetables

Add onion, bell peppers, garlic, and rosemary to the pot. Cook for about 5 minutes until onions begin to soften and become translucent, stirring occasionally.

Step 4: Create the Sauce Base

Pour in chicken broth, white wine, and pepper brine, using a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. Bring to a simmer and cook for about 5 minutes to reduce slightly.

Step 5: Combine and Bake

Return chicken (skin side up) and sausages to the pot, nestling them among the vegetables. Add potatoes and pickled peppers, spooning some cooking liquid over the potatoes. Cover and transfer to a 350°F oven for approximately 45 minutes.

Step 6: Finish and Serve

Check that chicken and potatoes are tender. Taste the sauce and adjust seasoning if needed. Serve with crusty bread or pasta to soak up the delicious sauce.

Pro Tips for Making the Recipe

  • Don’t Rush the Sear: A proper sear on the chicken skin creates flavor and keeps the meat juicy. Wait until it releases naturally from the pan before flipping.
  • Layer the Flavors: Each step builds flavor – from the meat sear to scraping up those browned bits when adding liquids. Don’t skip these crucial steps!
  • Check Doneness: Chicken thighs are forgiving but should reach 165°F. Potatoes should be easily pierced with a fork.
  • Sauce Consistency: If you prefer a thicker sauce, remove the meat and vegetables after baking and simmer the liquid on the stovetop for 5-10 minutes to reduce.
  • Rest Before Serving: Let the dish rest uncovered for 5-10 minutes before serving to allow the flavors to settle and sauce to thicken slightly.

How to Serve

Chicken Scarpariello Recipe

Perfect Pairings

Serve with crusty Italian bread or over pasta (linguine or pappardelle work beautifully) to soak up every drop of the incredible sauce.

Side Dishes

A simple green salad with lemon vinaigrette provides a fresh counterpoint to the rich flavors. Roasted broccoli or sautéed greens also make excellent accompaniments.

Presentation

For a beautiful presentation, transfer everything to a large serving platter, arranging the chicken and sausage on top of the vegetables and potatoes, then spoon the sauce over everything.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they continue to meld.

Freezing

This dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. The potatoes might change texture slightly but will still be delicious.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently in a covered pot on the stovetop over medium-low heat, adding a splash of chicken broth if needed to refresh the sauce. Alternatively, reheat covered in a 325°F oven until warmed through (about 20-25 minutes).

FAQs

What does “Scarpariello” mean?
Scarpariello translates to “shoemaker-style” in Italian, referring to a rustic, simple dish that supposedly was popular among shoemakers. The combination of meat and pickled peppers in a tangy sauce is the signature of this classic Italian-American dish.

Can I make this dish without wine?
Absolutely! Simply substitute the wine with additional chicken broth and add a tablespoon of lemon juice or white wine vinegar to maintain the brightness. The dish will have a slightly different flavor profile but will still be delicious.

What type of pickled peppers work best?
This recipe is versatile – cherry peppers offer sweetness with mild heat, peppadews give sweetness with minimal heat, while pepperoncini or banana peppers provide more tanginess. Choose based on your heat preference, or use a combination!

Can I make this in a slow cooker?
Yes, though you’ll miss some of the caramelization flavors. Still sear the meats and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the pickled peppers during the last hour of cooking.

Final Thoughts

This Chicken Scarpariello recipe transforms simple ingredients into an extraordinary meal that feels special enough for company yet easy enough for weeknights. The combination of tender chicken, flavorful sausage, and that incredible tangy-sweet sauce will have everyone asking for seconds. Don’t be surprised if this becomes your new go-to when you want to impress without stress. Give it a try—your taste buds will thank you!

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Chicken Scarpariello Recipe

Chicken Scarpariello Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 80 mins
  • Yield: 4 to 6 servings
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Gluten Free
Print Recipe

Description

Chicken Scarpariello is a hearty Italian-American dish featuring tender, golden seared chicken thighs and savory Italian sausage, simmered with peppers, onions, potatoes, and briny pickled peppers in a fragrant rosemary and white wine broth. Perfect for family dinners, this meal offers a medley of robust flavors and textures, served with crusty bread or pasta for a comforting, satisfying main course.

Ingredients

Units Scale

Meat

    • 4 large bone-in, skin-on chicken thighs
    • 1 pound (4 to 6 links) sweet or hot Italian sausages

Seasoning & Oils

    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons olive oil

Vegetables & Aromatics

    • 1 large sweet onion, cut into 1/2-inch strips
    • 2 red bell peppers, cut into 1/2-inch strips
    • 6 cloves garlic, sliced thinly
    • 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
    • 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)

Liquids & Brine

    • 1/2 cup low-sodium chicken broth
    • 1/2 cup dry white wine
    • 1/4 cup brine from pickled peppers

Peppers

    • 1 heaping cup whole pickled peppers (such as cherry, peppadew, banana, or pepperoncini)

For Serving (Optional)

  • Crusty bread or cooked pasta (like linguine)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for finishing the dish.
  2. Season and sear the chicken and sausage: Pat the chicken thighs dry and season with kosher salt and ground black pepper on all sides. In a 4 to 6-quart braiser or Dutch oven over medium heat, heat olive oil until shimmering. Add chicken thighs skin-side down and sear until deeply golden and the skin releases (6–8 minutes). Flip the thighs and cook for another 3 minutes, then transfer to a plate. Next, add sausages and sear for about 1 minute per side until browned; transfer to the plate with chicken.
  3. Sauté the vegetables and aromatics: Add the onion, red bell peppers, garlic, and chopped rosemary to the same pot. Cook, stirring occasionally, until the onions are beginning to soften and become translucent, about 5 minutes.
  4. Add liquids and deglaze: Pour in the chicken broth, dry white wine, and pickled pepper brine. Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let cook for about 5 minutes to reduce slightly.
  5. Combine and arrange for baking: Return the seared chicken thighs (skin side up) and sausages to the pot, nestling them among the vegetables. Scatter in the pickled peppers and gold potatoes around the meats and spoon some of the cooking liquid over the potatoes. It’s fine if everything isn’t submerged.
  6. Bake the dish: Cover the pot with a lid and transfer to the preheated oven. Bake for about 45 minutes, or until the chicken and potatoes are cooked through and tender. Taste and adjust the sauce with extra salt and pepper if desired.
  7. Plate and serve: For each serving, plate a chicken thigh, a sausage, and a generous helping of the vegetables. Spoon the flavorful cooking liquid over the top. Serve with crusty bread or freshly cooked pasta.
  8. Optional – Thicken the sauce: For a thicker sauce, remove the chicken and most vegetables to a platter. Place the pot back on the stovetop over medium heat and simmer until the sauce reduces, then pour over the meat and vegetables when serving.

Notes

  • Use a splatter guard when searing the chicken to keep your stove clean.
  • To save prep time, chop the vegetables while the chicken and sausages are searing.
  • Pickled peppers add a tangy and mildly spicy note; choose your favorite variety.
  • The dish tastes great with pasta, but crusty bread is perfect for sopping up the flavorful sauce.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a low-carb version, omit the potatoes or substitute with cauliflower florets.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 1 chicken thigh, 1 sausage, vegetables and sauce)
  • Calories: 550
  • Sugar: 7g
  • Sodium: 1200mg
  • Fat: 27g
  • Saturated Fat: 7g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 42g
  • Cholesterol: 140mg

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