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Chicken Scarpariello Recipe

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★★★★★

4.6 from 97 reviews

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/chicken-scarpariello-recipe/