Description
Chicken Scarpariello is a robust Italian-American dish featuring crispy roasted potatoes, seared bone-in chicken thighs, and flavorful Italian sausage, all simmered in a tangy, spicy sauce made with pickled cherry peppers, wine, and herbs. This one-pan roasted recipe offers a perfect balance of heat, acidity, and savory flavors, ideal for a hearty and comforting meal.
Ingredients
Scale
For the Chicken and Sausage:
- 1½ pounds bone-in skin-on chicken thighs
- 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)
- 1 cup jarred pickled cherry peppers, halved (mild or hot)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers, sliced (optional)
- 1 sprig fresh rosemary or thyme
For Garnish:
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Preheat and Roast Potatoes: 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. Roast for 25 minutes until golden and crispy, then remove from the oven but leave them on the baking sheet.
- Sear Chicken: Season the chicken thighs with salt and pepper. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear until golden brown, about 6 minutes per side. Remove and set aside.
- Cook Sausage: In the same pan, brown the Italian sausage pieces until just cooked through, about 5-7 minutes. Remove and set aside with the chicken.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Deglaze and Make Sauce: Pour in the white wine and scrape the bottom of the pan to release browned bits. Simmer for 3 minutes to reduce slightly. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, pepper brine, red bell peppers, and rosemary or thyme. Stir to combine.
- Combine and Roast: Transfer seared chicken, browned sausage, and sauce mixture onto the baking sheet with the roasted potatoes. Spread everything evenly to cook uniformly. Return the baking sheet to the oven and roast for another 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley. Serve with crusty bread or pasta to soak up the sauce, and add a squeeze of lemon for brightness if desired.
Notes
- Use bone-in, skin-on chicken for the best flavor and texture; boneless works but is less authentic.
- Choose mild or hot cherry peppers based on your preferred spice level.
- Don't skip the pepper brine; it adds essential flavor and acidity to the sauce.
- Roast potatoes first to ensure they are crispy and not soggy in the sauce.
- This dish makes excellent leftovers and flavors deepen when reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
