Description
A flavorful and hearty Italian-American Chicken Scarpariello recipe featuring tender chicken thighs and spicy Italian sausage simmered with pickled cherry peppers, garlic, and herbs in a tangy white wine and vinegar sauce.
Ingredients
Scale
Chicken and Sausage
- 1 1/2 pounds bone-in, skin-on chicken thighs, salted and peppered
- 2 tablespoons olive oil
- 1/2 pound Italian sausage, cut into 1-inch pieces
Vegetables & Aromatics
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
Seasonings & Liquids
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh rosemary
- 1/2 cup sliced pickled cherry peppers (plus a bit of brine)
- Chopped parsley for garnish
Instructions
- Season and Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes per side until golden brown. Remove chicken and set aside.
- Brown Sausage: In the same skillet, add Italian sausage pieces and cook for about 5 minutes until browned all over. Transfer sausage to the plate with the chicken.
- Sauté Vegetables: Drain excess fat if necessary. Add sliced onion and red bell pepper to the skillet and sauté for 4–5 minutes until softened.
- Add Aromatics and Spices: Stir in minced garlic, dried oregano, and crushed red pepper flakes. Cook everything together for 1 minute until fragrant.
- Deglaze and Build Sauce: Pour in the dry white wine, scraping up any browned bits on the bottom of the pan. Then add chicken broth, red wine vinegar, chopped rosemary, sliced pickled cherry peppers, and a splash of their brine. Stir to combine.
- Return Meats and Simmer: Place the seared chicken thighs and browned sausage back into the skillet with the sauce. Bring to a gentle simmer on the stove.
- Bake to Finish Cooking: Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 25–30 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve hot. This dish pairs wonderfully with roasted potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Notes
- This dish is excellent served with roasted potatoes, polenta, or crusty bread to soak up the sauce.
- You can use boneless chicken thighs if preferred; reduce oven cooking time slightly to avoid overcooking.
- Adjust the amount of crushed red pepper flakes based on your spice preference.
- Make sure to use an oven-safe skillet for seamless stovetop to oven cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh with sausage and sauce
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
