Description
Chicken Scarpariello is a flavorful Italian-American dish featuring bone-in chicken thighs and Italian sausage roasted with crispy potatoes and a tangy, spicy sauce made from pickled cherry peppers, white wine, and fresh herbs. The chicken is seared before roasting to develop a golden crust, then baked together with the sauce and potatoes for a delicious, comforting meal perfect for dinner.
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 low-sodium chicken broth
- 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
- 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).
- 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 or until golden and crispy. Remove from oven but keep on the baking sheet.
- Season and sear chicken: Season the 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 sausage pieces until just cooked through. Remove and set aside.
- Sauté aromatics: Add the finely chopped onion to the pan; cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and build sauce: Pour in the white wine and scrape the pan bottom to release browned bits. Simmer for 2-3 minutes to reduce slightly. Add chicken broth, red wine vinegar, dried oregano, red pepper flakes, pickled cherry peppers, their brine, sliced bell peppers, and rosemary or thyme. Stir to combine well.
- Combine on baking sheet: Transfer the seared chicken, browned sausage, and the sauce mixture onto the baking sheet with the roasted potatoes. Spread everything out evenly for uniform cooking.
- Roast to finish: Return the baking sheet to the oven and roast for 25 minutes or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.
- Garnish and serve: Garnish with chopped fresh parsley and serve with crusty bread or pasta to soak up the sauce. Optionally, add a squeeze of lemon for brightness.
Notes
- Use bone-in, skin-on chicken for best flavor and texture; boneless can be used but alters the dish’s authenticity.
- Choose mild or hot cherry peppers based on your heat preference.
- Don’t skip the cherry pepper brine—it adds essential acidity and flavor to the sauce.
- Roast the potatoes first to ensure they stay crispy and don’t become soggy.
- This dish makes excellent leftovers; flavors often deepen the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
