Description
Chicken Scarpariello is a vibrant Italian-American dish featuring crispy roasted potatoes, seared chicken thighs, Italian sausage, and a tangy, spicy sauce made with pickled cherry peppers, white wine, and herbs. This hearty and flavorful recipe is perfect for a comforting main course, showcasing a delightful combination of textures and bold flavors.
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
- ½ cup dry white wine
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1 cup jarred pickled cherry peppers, halved
- 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 and sausage in the sauce.
- 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 oven for 25 minutes until golden and crispy. Remove from oven but leave on baking sheet.
- Sear Chicken: Season 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, about 5-7 minutes. Remove and set aside with the chicken.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Deglaze and Make Sauce: Pour in the white wine, scraping the bottom to loosen browned bits. Simmer for 2-3 minutes to reduce slightly. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, brine, bell peppers, and rosemary or thyme. Stir well to combine.
- Combine and Roast: Transfer seared chicken, browned sausage, and the prepared sauce to the baking sheet with the roasted potatoes. Spread evenly. Return to oven and roast for 25 minutes until chicken reaches an internal temperature of 165°F and sauce thickens slightly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley. Serve with crusty bread or pasta to soak up the sauce and an optional squeeze of lemon for brightness.
Notes
- Stick with bone-in, skin-on chicken for best flavor and texture; boneless works but is less flavorful.
- Choose mild or hot pickled cherry peppers based on your heat preference.
- Do not skip the cherry pepper brine; it enhances the sauce’s tangy flavor.
- Roasting the potatoes first is essential to avoid soggy texture in the final dish.
- Leftovers reheat well and often taste better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
