If you love a dish that bursts with bold flavors, tender chicken, and a touch of tangy spice, then you are going to be head over heels for this Chicken Scarpariello Recipe. It’s a classic Italian-American favorite packed with crispy chicken thighs, savory sausages, and vibrant roasted vegetables, all simmered in a tantalizing sauce featuring pickled peppers and fresh rosemary. This dish gives such a satisfying depth of flavor that every bite feels like a warm hug from an old friend. Whether you’re cooking for a family dinner or impressing friends, this hearty recipe will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for this Chicken Scarpariello Recipe is delightfully straightforward. Each component shines in its own way, from the rich, juicy chicken thighs to the spicy kick of Italian sausages and the bright acidity of the pickled peppers. Together, they deliver a perfect balance of taste, texture, and color that makes this dish unforgettable.
- 4 large bone-in, skin-on chicken thighs: These provide juicy, flavorful meat with crispy skin when seared just right.
- 1 pound sweet or hot Italian sausages (4 to 6 links): Choose your heat preference to add a savory, spicy contrast.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing natural flavors.
- 1/2 teaspoon ground black pepper: Adds a subtle warmth and depth to the dish.
- 2 tablespoons olive oil: Perfect for searing and sweating the vegetables to golden goodness.
- 1 large sweet onion, cut into 1/2-inch strips: Brings sweetness and a tender crunch.
- 2 red bell peppers, cut into 1/2-inch strips: Adds vibrant color and a touch of natural sweetness.
- 6 cloves garlic, thinly sliced: Infuses the sauce with rich, aromatic flavor.
- 1 (6-inch) stem fresh rosemary, leaves chopped: Herbaceous notes that brighten the whole dish.
- 1 pound gold potatoes, cut into 1-inch wedges: Their creamy texture balances the bold flavors beautifully.
- 1/2 cup low-sodium chicken broth: Builds a savory base for the sauce without overpowering.
- 1/2 cup dry white wine: Adds a subtle acidity that lifts the dish.
- 1/4 cup brine from pickled peppers: Injects a tangy zip to the sauce that’s signature to Scarpariello.
- 1 heaping cup whole pickled peppers: These provide bursts of bold, vinegary flavor.
- Crusty bread or cooked pasta (like linguine): Ideal for soaking up every last bit of that amazing sauce.
How to Make Chicken Scarpariello Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Having the oven ready ensures a smooth transition when it’s time to finish cooking the chicken and potatoes. The even heat will help all the flavors meld together perfectly.
Step 2: Sear the Chicken and Sausages
Pat the chicken thighs dry and generously season with kosher salt and ground black pepper. Heat olive oil in a large braiser or Dutch oven over medium heat. Sear the chicken skin-side down until golden and the skin easily releases, about 6 to 8 minutes. Flip and cook for an additional 3 minutes, then transfer to a plate. Quickly brown the sausages for about a minute per side, then add them to the plate with the chicken. This step locks in incredible flavor and creates that coveted crispy texture on the chicken skin.
Step 3: Sauté the Vegetables and Herbs
In the same pot, add onions, red bell peppers, garlic, and freshly chopped rosemary. Stir occasionally and cook until the onions begin to soften and turn translucent, roughly 5 minutes. This releases the natural sweetness of the veggies while infusing the dish with fragrant herb notes.
Step 4: Deglaze and Simmer the Sauce
Pour in chicken broth, dry white wine, and the brine from the pickled peppers. Scrape the browned bits off the bottom of the pot as you stir—this is flavor gold. Bring everything to a simmer and let it cook gently for about 5 minutes, reducing slightly to concentrate those lovely juices.
Step 5: Combine and Prepare for Baking
Return the chicken thighs, skin side up, and sausages to the pot, nestling them neatly amid the vegetables. Scatter in the pickled peppers and arrange the gold potato wedges around the meat. Spoon some cooking liquid over the potatoes, even if they don’t all submerge. This merging of ingredients creates a layered, hearty experience that will elevate every bite.
Step 6: Bake to Perfection
Cover the pot with a lid and place it in the preheated oven. Bake for about 45 minutes, checking that the chicken is cooked through and the potatoes are tender. This slow bake allows flavors to harmonize, making the dish irresistibly rich and comforting. Adjust seasoning with salt or pepper if needed.
Step 7: Plate Your Masterpiece
For serving, arrange a chicken thigh and a sausage with a generous portion of vegetables on each plate. Ladle the luscious cooking liquid over the top to soak into the meat and veggies. Pair with crusty bread or a nest of pasta to catch every drop. This presentation celebrates the rustic roots of the Chicken Scarpariello Recipe perfectly.
Step 8: Optional Sauce Reduction
If you love a thicker sauce, remove the chicken and most vegetables to a serving platter. Place the pot back on medium heat and simmer the sauce until it reduces to your desired consistency. Pour the concentrated sauce back over the dish for a luscious, restaurant-worthy finish.
How to Serve Chicken Scarpariello Recipe
Garnishes
Fresh herbs such as chopped parsley or extra rosemary make beautiful simple garnishes that add a pop of green color and brighten the robust flavors. A sprinkle of cracked red pepper flakes can add an extra warming kick for spice lovers. Don’t overlook a drizzle of good-quality olive oil right before serving for a luscious finish.
Side Dishes
This dish shines alongside rustic sides like creamy polenta or buttery mashed potatoes, but crusty Italian bread or linguine work just as well to soak up the vibrant sauce. A crisp green salad dressed lightly with lemon and olive oil complements the richness perfectly, adding a refreshing balance.
Creative Ways to Present
For a family-style dinner, serve directly from a large braiser to keep that cozy, homemade vibe alive. For a more elegant presentation, place the chicken and sausage on a bed of your preferred starch with vegetables artfully arranged around. Consider adding pickled peppers on the side as a tangy accent. Whatever you choose, the colorful components make for a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Chicken Scarpariello Recipe leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making for an even tastier meal the next day. Just be sure to reheat gently to avoid drying out the chicken.
Freezing
You can freeze leftovers for up to 2 months by placing cooled portions in freezer-safe containers. Keep the chicken and potatoes submerged in some of the cooking liquid to maintain moisture. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat the Chicken Scarpariello gently in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Cover to keep everything moist, stirring occasionally until warmed through. Avoid the microwave if you want to retain that crispy chicken skin texture.
FAQs
What cut of chicken is best for Chicken Scarpariello Recipe?
Bone-in, skin-on chicken thighs are ideal because they stay juicy and develop crispy skin when seared properly. They also infuse the sauce with richer flavor compared to leaner cuts.
Can I use other types of sausages?
Absolutely! While Italian sausages are traditional, you can try spicy chorizo or even sweet breakfast sausages to put your own spin on this classic dish.
Are pickled peppers necessary?
Yes, they are a signature flavor component in Chicken Scarpariello Recipe. They bring brightness and tang that perfectly balance the richness of the meat and potatoes.
Is it possible to make this dish gluten-free?
Definitely. Just be sure to serve the dish with gluten-free sides and check that your sausages are gluten-free. The main recipe itself naturally contains no gluten.
Can I make this recipe on the stovetop instead of baking?
While baking allows the potatoes to cook evenly and flavors to meld, you can simmer everything covered on very low heat on the stovetop for about the same amount of time. Just make sure the potatoes are tender before serving.
Final Thoughts
Once you try this Chicken Scarpariello Recipe, it’s sure to become a stand-out favorite in your kitchen. It offers a wonderful blend of rustic charm, bold flavors, and comforting textures that make every meal feel special. Whether you’re new to Italian-American cooking or a seasoned lover of hearty dishes, this recipe invites you to savor every moment and share the joy of a delicious, home-cooked feast.
Print
Chicken Scarpariello Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Scarpariello is a classic Italian-American dish featuring tender, seared chicken thighs and savory Italian sausages cooked together with sweet onions, red bell peppers, and pickled peppers. Braised in a flavorful mix of chicken broth, dry white wine, and pickled pepper brine, then oven-baked with golden potatoes, this hearty dish offers a perfect balance of tangy, savory, and aromatic flavors. Ideal for serving with crusty bread or linguine, it’s a comforting meal that elevates simple ingredients into a rich family-style dinner.
Ingredients
Meat
- 4 large bone-in, skin-on chicken thighs
- 1 pound (4 to 6 links) sweet or hot Italian sausages
Seasonings & Oils
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
Vegetables & Aromatics
- 1 large sweet onion, cut into 1/2-inch strips
- 2 red bell peppers, cut into 1/2-inch strips
- 6 cloves garlic, sliced thinly
- 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
- 1 heaping cup whole pickled peppers (such as cherry, peppadew, banana, or pepperoncini)
Liquids
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup brine from pickled peppers
Serving Suggestions
- Crusty bread or cooked pasta (like linguine)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for finishing the dish with baking.
- Sear the Chicken and Sausage: Pat the chicken thighs dry and season evenly with kosher salt and black pepper. Heat olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat until shimmering. Place the chicken thighs skin-side down and cook for 6–8 minutes until the skin is deeply golden and releases easily. Flip and cook an additional 3 minutes. Remove chicken to a plate. Add the sausages to the pot and brown for about 1 minute per side; remove to the plate with the chicken.
- Sauté the Vegetables: In the same pot, add the onions, red bell peppers, garlic, and chopped rosemary. Cook, stirring occasionally, until onions are translucent and softened, about 5 minutes.
- Deglaze and Simmer: Pour in chicken broth, dry white wine, and pickled pepper brine. Scrape any browned bits off the bottom of the pot while stirring. Bring to a simmer and cook for about 5 minutes to reduce slightly and concentrate flavors.
- Combine and Prepare for Baking: Nestle the seared chicken thighs (skin side up) and sausages among the vegetables in the pot. Scatter the pickled peppers and potato wedges around the meats, spooning some cooking liquid over the potatoes. It’s fine if ingredients aren’t fully submerged.
- Bake: Cover the pot with a lid and place it in the preheated oven. Bake for about 45 minutes, until the chicken is cooked through and the potatoes are tender. Adjust seasoning with salt and pepper as needed.
- Serve: Plate one chicken thigh and one sausage per serving, adding a generous helping of vegetables. Spoon the flavorful cooking liquid over the dish. Serve alongside crusty bread or freshly cooked pasta like linguine.
- Optional Sauce Reduction: For a thicker sauce, remove most of the chicken and vegetables to a serving platter. Return the pot to the stovetop over medium heat and simmer until the sauce reduces to desired consistency. Pour the thickened sauce over the meat and vegetables before serving.
Notes
- Using bone-in, skin-on chicken thighs ensures moist meat and flavorful crispy skin.
- Adjust the type of Italian sausage (sweet or hot) to control the dish’s spice level.
- If you don’t have pickled peppers, substitute with mild pickled pepperoncini or omit for less tang.
- Gold potatoes work well because they hold their shape during baking; you may substitute with Yukon Gold or red potatoes.
- Serving with crusty bread helps soak up the delicious sauce, or serve over linguine for a hearty pasta dish.
- For thicker sauce, reduce it on the stove after baking as described in step 8.
- Make sure to pat chicken dry before searing to achieve a beautifully crisp skin.
