Chicken Scarpariello (Printable Version)
Zesty chicken and sausage braised with cherry peppers, wine, and vinegar for a tangy, comforting Italian-American main.
# Ingredient List:
→ Meats
01 - 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
02 - 8 oz hot Italian sausage, cut into 1-inch pieces
→ Vegetables
03 - 1 medium yellow onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 4 garlic cloves, minced
07 - 1 cup cherry peppers in brine, halved (mild or hot, to taste)
→ Liquids
08 - 1 cup dry white wine
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup red wine vinegar
11 - 2 tbsp olive oil
→ Spices and Herbs
12 - 1 tsp dried oregano
13 - 1 tsp fresh rosemary, finely chopped
14 - Salt and black pepper, to taste
→ For Serving
15 - Fresh parsley, chopped
# How to Make:
01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels and season generously with salt and black pepper on all sides.
03 - Heat 2 tbsp olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add sausage pieces and cook until evenly browned, about 4 minutes. Remove with a slotted spoon and set aside.
04 - In the same skillet, place chicken thighs skin-side down. Sear for 5 to 7 minutes per side until deeply golden and crispy. Remove chicken and set aside with the sausage.
05 - Drain excess fat from the pan, leaving about 1 tbsp. Add sliced onion, bell peppers, and minced garlic. Sauté until the vegetables soften and become fragrant, about 5 minutes.
06 - Stir in the halved cherry peppers and cook for an additional 2 minutes to release their tangy flavor.
07 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, approximately 3 minutes.
08 - Add chicken broth, red wine vinegar, dried oregano, and fresh rosemary. Stir to combine. Return the sausage and chicken to the skillet, arranging the chicken skin-side up.
09 - Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the preheated oven. Bake for 30 minutes until the chicken is cooked through and the sauce has thickened.
10 - Remove from the oven and garnish with freshly chopped parsley before serving. Serve with crusty bread, polenta, or roasted potatoes.
# Expert Tips:
01 -
- The sauce practically builds itself while the chicken roasts, so you get deep flavor without standing over the stove the whole time.
- That combination of tangy vinegar, sweet peppers, and spicy sausage makes people close their eyes when they take the first bite.
02 -
- Do not crowd the pan when browning the chicken, because overlapping pieces will steam instead of sear and you will lose that crucial crispy skin.
- Let the wine reduce properly before adding the broth and vinegar, since skipping this step leaves the sauce tasting thin and overly alcoholic.
03 -
- Always start with a screaming hot pan for browning, because that initial sear is where half the flavor of the entire dish gets built.
- Taste the cherry peppers before adding them, since heat levels vary wildly between jars and brands, and adjust the amount accordingly.