Chicken Scarpariello Recipe

Introduction

Chicken Scarpariello is a flavorful Italian-American dish combining tender chicken thighs with spicy sausage and tangy pickled cherry peppers. This hearty recipe offers a perfect balance of heat and savory richness, ideal for a comforting meal any night of the week.

Ingredients

• 2 1/2 pounds bone-in skin-on chicken thighs (4 to 5 large thighs)
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 3-4 links hot Italian sausage (about 1 pound) – use mild Italian sausage for less spicy
• 1 medium onion, sliced
• 1 large red bell pepper, sliced
• 8 cloves garlic, chopped
• 10 pickled cherry peppers (hot or sweet) plus 1/4 cup pickling juice from the jar
• 1/2 cup dry white wine
• 1 cup low-sodium chicken stock
• For serving: fresh chopped parsley, red chili flakes

Instructions

1. Step 1: Season the chicken thighs with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 5 minutes per side. Remove from the pan and set aside.
2. Step 2: Add the sausage links to the same skillet and cook until browned on all sides. Remove and set aside with the chicken.
3. Step 3: In the remaining oil and pan juices, sauté the sliced onion, red bell pepper, and chopped garlic until softened, about 4-5 minutes.
4. Step 4: Add the pickled cherry peppers and the 1/4 cup of pickling juice. Stir well and cook for 2 to 3 minutes to meld the flavors.
5. Step 5: Pour in the dry white wine, scraping the pan to loosen any browned bits. Let the wine reduce slightly, about 3 minutes.
6. Step 6: Stir in the chicken stock, then return the browned chicken thighs and sausage links to the pan. Reduce the heat to medium-low.
7. Step 7: Simmer uncovered for 20 to 25 minutes until the chicken is cooked through and the sauce has thickened.
8. Step 8: Garnish with fresh chopped parsley and red chili flakes. Serve hot, ideally with crusty bread or over polenta.

Tips & Variations

• For a milder dish, swap hot Italian sausage for sweet or mild sausage and use sweet cherry peppers.
• If you prefer a thicker sauce, remove the lid during the last 10 minutes to allow more liquid to evaporate.
• Add mushrooms or potatoes to the skillet along with the vegetables for a heartier meal.
• Use bone-in chicken thighs for juicier meat; skinless thighs can be used but may result in less flavor.

Storage

Store leftover Chicken Scarpariello in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used for quicker cooking, but bone-in chicken provides more flavor and juiciness.

What can I substitute if I don’t have pickled cherry peppers?

You can use jarred pepperoncini or pickled jalapeños for a similar tangy and spicy effect, adjusting quantity to your heat preference.

Chicken Scarpariello Recipe

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Chicken Scarpariello is a flavorful Italian-American dish featuring tender bone-in chicken thighs and spicy Italian sausage simmered together with pickled cherry peppers, garlic, and bell peppers in a tangy white wine and chicken stock sauce. This rustic skillet meal offers a perfect balance of savory, spicy, and tangy flavors, ideal for a hearty family dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–5 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Protein

• 2 1/2 pounds bone-in skin-on chicken thighs (4 to 5 large chicken thighs)
• 3–4 links hot Italian sausage (about 1 pound; use mild Italian sausage for less spicy)

Vegetables & Aromatics

• 1 medium onion, sliced
• 1 large red bell pepper, sliced
• 8 cloves garlic, chopped
• 10 pickled cherry peppers (hot or sweet) + 1/4 cup pickling juice from the jar

Liquids & Fats

• 2 tablespoons vegetable oil
• 1/2 cup dry white wine
• 1 cup low-sodium chicken stock

Seasonings & Garnish

• Salt and black pepper to taste
• Fresh chopped parsley (for serving)
• Red chili flakes (for serving)

Instructions

1. Season and Sear Chicken: Pat the bone-in skin-on chicken thighs dry and season generously with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden brown and crisp, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
2. Brown the Sausage: In the same skillet, add the Italian sausage links and cook over medium heat until browned on all sides, approximately 6-8 minutes. Remove the sausage from the pan and set aside with the chicken.
3. Sauté Vegetables: To the remaining oil and drippings in the skillet, add the sliced onion, red bell pepper, and chopped garlic. Sauté over medium heat until the vegetables are softened and fragrant, about 5 minutes.
4. Add Cherry Peppers: Stir in the pickled cherry peppers along with their pickling juice. Cook and stir for 2 to 3 minutes to allow the flavors to meld together.
5. Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the skillet to loosen any browned bits. Let the wine reduce slightly for about 2-3 minutes to concentrate the flavor.
6. Simmer with Stock and Return Meats: Add the low-sodium chicken stock to the skillet. Return the seared chicken thighs and browned sausage links to the pan, nestling them into the sauce and vegetables. Reduce the heat to medium-low, cover partially, and simmer gently for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Garnish and Serve: Remove from heat and garnish with freshly chopped parsley and a sprinkling of red chili flakes to taste. Serve hot as a hearty and flavorful meal.

Notes

• Use mild Italian sausage if you prefer a less spicy dish.
• Bone-in, skin-on chicken thighs provide the best flavor and texture, but you can substitute boneless if preferred. Adjust cooking time accordingly.
• If pickled cherry peppers are unavailable, substitute with pepperoncini or banana peppers for a similar tangy heat.
• For a thicker sauce, simmer uncovered for a few extra minutes until desired consistency is reached.
• Serve this dish over polenta, pasta, or with crusty bread to soak up the delicious sauce.

Keywords: Chicken Scarpariello, Italian chicken recipe, chicken and sausage skillet, pickled cherry peppers, Italian sausage, rustic chicken dish