Description
Chicken Scarpariello brings zesty Italian-American comfort straight to your dinner table with juicy chicken, tangy peppers, and a mouthwatering sauce that sings with flavor. Sizzling hot and ready in less than an hour, this one-pan wonder will have your family asking for seconds before the first bite is finished.
Ingredients
Scale
Proteins:
- 2 ½ pounds bone-in skin-on chicken thighs
- 3–4 links hot Italian sausage
Vegetables and Aromatics:
- 1 medium onion
- 1 large red bell pepper
- 8 cloves garlic
- 10 pickled cherry peppers
Liquids and Seasonings:
- 2 tablespoons vegetable oil
- ½ cup dry white wine
- 1 cup low-sodium chicken stock
- ¼ cup pickling juice
- Salt
- Black pepper
- Fresh chopped parsley (for serving)
- Red chili flakes (for serving)
Instructions
- Generously coat 2 ½ pounds of bone-in, skin-on chicken thighs with salt and black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- Sear chicken thighs for 5-6 minutes per side until golden brown and skin is crispy. Transfer to a plate, leaving rendered fat in the pan.
- Add 3-4 links of hot Italian sausage to the same skillet. Cook for 4-5 minutes, rotating to brown evenly on all sides. Remove sausage and set aside.
- Reduce heat to medium and sauté 1 sliced onion, 1 sliced red bell pepper, and 8 chopped garlic cloves in the remaining pan drippings for 3-4 minutes until vegetables soften.
- Stir in 10 chopped pickled cherry peppers and ¼ cup of their pickling juice. Cook for 2 minutes to blend flavors.
- Pour ½ cup dry white wine into the skillet, scraping up all browned bits from the bottom of the pan. Let liquid reduce by half, about 2-3 minutes.
- Add 1 cup chicken stock, then carefully return chicken thighs and sausage to the pan. Nestle proteins into the sauce.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes at 325°F until chicken reaches 165°F internal temperature and sauce thickens.
- Sprinkle with fresh chopped parsley and optional red chili flakes before serving directly from the skillet.
Notes
- Pat the chicken thighs dry before seasoning to ensure a perfect golden sear that locks in maximum flavor.
- Choose sweet or hot pickled cherry peppers depending on your heat preference, adjusting the spice level to match your taste.
- Cut sausage and chicken into uniform pieces so everything cooks evenly and looks beautiful on the plate.
- When reducing wine, use a wooden spoon to scrape up those delicious brown bits from the pan, which add deep, rich flavor to your sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 5
- Calories: 468 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg