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
Scale
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.
