Description
Chicken Scarpariello is a hearty and flavorful Italian-American dish featuring tender bone-in chicken thighs and spicy Italian sausage simmered with pickled cherry peppers, garlic, red bell peppers, and a tangy white wine sauce. This one-pan stovetop meal combines savory, spicy, and tangy flavors, making it an ideal satisfying weeknight dinner for four.
Ingredients
Scale
Protein
- 4 pieces Bone-in Skin-on Chicken Thighs (boneless can be substituted)
- 2 links Hot Italian Sausage (mild sausage for less spice)
Vegetables and Aromatics
- 1 medium Onion, sliced (any type)
- 1 large Red Bell Pepper, sliced (green bell pepper optional)
- 4 cloves Garlic, chopped (fresh preferred)
- 1/2 cup Pickled Cherry Peppers (hot or sweet; jalapeños or sweet bell peppers as alternatives)
Liquids & Oils
- 2 tablespoons Vegetable Oil (olive oil can be substituted)
- 1/2 cup Dry White Wine (chicken stock for non-alcoholic)
- 1 cup Low-Sodium Chicken Stock (homemade or store-bought)
Seasoning & Garnish
- Salt and pepper, to taste
- 1 tablespoon Fresh Chopped Parsley (optional)
- 1 teaspoon Red Chili Flakes (adjust based on spice tolerance)
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Brown the Sausage: In the same skillet, add the sausage links and brown them for 3-4 minutes until their exterior is nicely colored. Remove the sausages from the skillet and set aside with the chicken.
- Sauté Vegetables: Using the remaining oil and pan juices, sauté the sliced onion, red bell pepper, and chopped garlic over medium heat for about 5 minutes until the onions become translucent and fragrant.
- Add Pickled Peppers: Stir in the pickled cherry peppers along with their juice, cooking and stirring for 2-3 minutes to blend the flavors.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pan to release browned bits. Allow the wine to reduce slightly for about 2 minutes.
- Add Chicken Stock and Return Meats: Stir in the low-sodium chicken stock and nestle the seared chicken thighs and browned sausage back into the skillet.
- Simmer to Finish: Reduce the heat to medium-low, cover partially, and simmer the mixture for 20-25 minutes until the chicken is fully cooked and the sauce thickens.
- Garnish and Serve: Sprinkle fresh chopped parsley and red chili flakes over the dish before serving hot. Enjoy your flavorful Chicken Scarpariello!
Notes
- Bone-in chicken thighs provide the best flavor and moisture, but boneless chicken can be used if preferred.
- Adjust spice level by choosing mild sausage or omitting red chili flakes.
- Use fresh garlic for the best aromatic results; garlic powder may be substituted in a pinch.
- Pickled cherry peppers add tang and heat but can be replaced with jalapeños or sweet bell peppers for different flavor profiles.
- For a non-alcoholic option, substitute dry white wine with additional chicken stock.
- Serve with crusty bread or over pasta to soak up the delicious sauce.
