Description
Chicken Scarpariello is a classic Italian-American dish featuring tender chicken thighs and savory Italian sausage, cooked in a tangy and slightly spicy vinegar-based sauce with sweet peppers. This one-pan recipe is bursting with flavor and is perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Chicken Scarpariello:
- 4 bone-in, skin-on chicken thighs
- 2 sweet Italian sausages (sliced into 1-inch pieces)
- 1 tablespoon olive oil
- 1 small onion (sliced)
- 1 red bell pepper (sliced)
- 4 garlic cloves (minced)
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup sliced pickled cherry peppers (with a bit of brine)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F: Season chicken thighs with salt and pepper.
- Sear the chicken: In a large, oven-safe skillet or Dutch oven, sear the chicken skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes. Remove and set aside.
- Cook the sausage: Brown the sausage for 4–5 minutes. Remove and set aside.
- Sauté vegetables: Lower the heat, add onion and bell pepper, sauté until softened. Add garlic and cook for 1 minute.
- Deglaze the pan: Use white wine to scrape up browned bits. Add broth, vinegar, oregano, red pepper flakes, and cherry peppers. Simmer.
- Combine all: Return chicken and sausage to the pan. Bake in the oven for 25–30 minutes.
- Garnish and serve: Garnish with parsley and serve hot with sides.
Notes
- Use boneless chicken if preferred, adjusting cooking time accordingly.
- Adjust cherry pepper amount to taste for heat.
- This dish reheats well and tastes even better the next day.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
