Description
Chicken Scarpariello is a hearty Italian-American dish featuring bone-in chicken thighs and spicy Italian sausage cooked with baby potatoes, tangy pickled cherry peppers, and a flavorful sauce made from white wine, chicken broth, and aromatic herbs. This rustic meal is vibrant with the zing from vinegar and the heat from red pepper flakes, perfect for a comforting yet bold dinner.
Ingredients
Scale
For the Chicken and Sausage
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
- 1 pound Italian sausage, cut into 2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Potatoes
- 1 cup baby potatoes, halved
- Olive oil, for tossing
- Salt and pepper, to taste
For the 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)
For Garnish
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Prepare the Chicken and Sausage: Season the bone-in skin-on chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 6-8 minutes per side. Remove chicken from the skillet and set aside. In the same skillet, add the Italian sausage pieces and brown them, about 5-6 minutes. Remove and set aside with the chicken.
- Cook the Potatoes: Toss the halved baby potatoes in olive oil, salt, and pepper. In the same skillet, add the potatoes and cook until they begin to soften and brown, about 8-10 minutes, stirring occasionally.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the potatoes and sauté until translucent and fragrant, about 3-4 minutes.
- Deglaze and Add Liquids: Pour in the dry white wine and allow it to reduce by half, scraping up any browned bits from the bottom of the pan. Then add the chicken broth, red wine vinegar, cherry peppers with their brine, dried oregano, red pepper flakes, red bell peppers, and the sprig of fresh rosemary or thyme. Stir to combine.
- Simmer the Dish: Return the browned chicken thighs and sausage to the skillet, nestling them into the sauce. Bring the mixture to a simmer, cover, and cook for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender. Remove the herb sprig before serving.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and add lemon wedges on the side for an optional bright finish. Serve hot and enjoy the bold flavors.
Notes
- Bone-in, skin-on chicken thighs are preferred for juiciness and flavor, but drumsticks can be used as an alternative.
- Adjust the amount of red pepper flakes based on your heat preference.
- Using the cherry pepper brine adds a nice tang to the dish, so don’t skip it.
- Red bell peppers are optional but add color and sweetness.
- Serve with crusty bread to soak up the flavorful sauce.
