Chicken Scarpariello
This Chicken Scarpariello is a bold, zesty Italian American classic made with chicken, Italian sausage, crispy potatoes, and tangy pickled peppers. It’s the ultimate crowd pleaser, perfect for Sunday dinner or impressing guests.
Servings: 6
Calories: 640kcal
Equipment
Ingredients
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
- 2 tablespoons olive oil
- 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 your 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
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet. Transfer the baking sheet to the oven and roast for 20-25 minutes, or until golden and crispy. Remove from the oven but leave them on the baking sheet.
- Season the chicken thighs with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same pan, brown the sausage pieces until just cooked through. Remove and set aside.
- Add the chopped onion to the pan, cooking until softened, about 3-4 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced. Add the chicken broth, red wine vinegar, oregano, crushed red pepper flakes, pickled cherry peppers, brine, bell peppers , and rosemary or thyme. Stir well.
- Transfer the seared chicken, browned sausage, and prepared sauce to the baking sheet with the roasted potatoes. Spread everything out evenly to ensure it cooks uniformly.
- Return the baking sheet to the oven and roast for 20-25 minutes, or until the chicken is fully cooked (165°F internal temperature) and the sauce has slightly thickened.
- Garnish with freshly chopped parsley and serve with crusty bread or pasta to soak up the delicious sauce. Add a squeeze of lemon for brightness, if desired.
Video
Notes
- Stick with bone-in, skin-on chicken, boneless works, but it just won’t hit the same.
- Use mild or hot cherry peppers, depending on who you’re feeding. I go hot when it’s just me and Remo.
- Don’t skip the pepper brine: it’s what makes the whole sauce come alive.
- Roast the potatoes first, if you skip that step, you’ll end up with soggy wedges swimming in sauce. Ask me how I know.
- Makes killer leftovers. Heat it up the next day and it might be even better.
Nutrition
Serving: 1serving | Calories: 640kcal | Carbohydrates: 15g | Protein: 29g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1136mg | Potassium: 706mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1423IU | Vitamin C: 61mg | Calcium: 45mg | Iron: 2mg
