Description
Chicken Scarpariello is a flavorful Italian-American dish featuring bone-in, skin-on chicken thighs and Italian sausage cooked with roasted baby potatoes, pickled cherry peppers, and a tangy, savory sauce made with white wine, red wine vinegar, and herbs. This hearty and comforting recipe is roasted to perfection, creating a deliciously crispy skin and tender meat, perfect for family dinners or entertaining guests.
Ingredients
Scale
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
Potatoes
- 1 cup baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
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
Garnish
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and baking the chicken later.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet and roast for 25 minutes until golden and crispy. Remove from oven but keep them on the baking sheet.
- Season and Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
- Brown Sausage: In the same pan, brown the Italian sausage pieces until cooked through. Remove and set aside with chicken.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
- Deglaze and Simmer Sauce: Pour in white wine, scraping the pan bottom to release browned bits. Simmer for 2-3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers along with their brine, sliced red bell peppers, and the rosemary or thyme sprig. Stir to combine.
- Combine and Roast: Transfer seared chicken, browned sausage, and sauce to the baking sheet with the roasted potatoes. Spread everything evenly. Return to the oven and roast for 25 minutes until chicken is fully cooked (165°F internal temperature) and sauce has thickened 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 lemon wedges for brightness if desired.
Notes
- Use bone-in, skin-on chicken for the best flavor and texture; boneless works but is less flavorful.
- Choose mild or hot cherry peppers depending on your heat preference.
- Do not skip the pickled pepper brine—it adds essential depth to the sauce.
- Roasting the potatoes first ensures they stay crispy and not soggy in the sauce.
- Leftovers taste great reheated and may even improve overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg
