Chicken Scarpariello is the kind of dish that instantly transports you to a lively Italian-American kitchen, bustling with the aroma of sizzling sausage, juicy chicken, and tangy cherry peppers. Every bite is a joyful clash of flavors—savory, slightly sweet, and just a little bit spicy. Whether you’re making it for Sunday dinner or a cozy weeknight, this recipe is all about hearty comfort and bold, craveable tastes. Trust me, once you try Chicken Scarpariello, it’s bound to become a staple in your rotation!
Ingredients You’ll Need
The magic of Chicken Scarpariello lies in its straightforward, vibrant ingredients. Each one plays a key role, bringing color, richness, and that unmistakable zesty kick to the dish. Here’s what you’ll want to gather before you get started.
- Chicken thighs: Bone-in, skin-on pieces stay juicy and soak up all the sauce’s flavor.
- Sweet Italian sausages: Their savory, herby punch complements the chicken beautifully—slice them before browning for even flavor.
- Olive oil: A splash of good olive oil gets the searing and sautéing off to a delicious start.
- Red and yellow bell peppers: These add sweetness, color, and a tender bite to the sauce.
- Onion: Sliced thin, it melts into the sauce and deepens the overall flavor.
- Garlic: Minced fresh for that irresistible aroma and rich, layered taste.
- Dry white wine: A quick deglaze lifts all those savory bits from the pan and adds depth.
- Chicken broth: Helps build a flavorful base for the sauce.
- Red wine vinegar: For a lively tang that wakes up the whole dish.
- Pickled cherry peppers and brine: These are the signature twist—spicy, tangy, and so addictive.
- Dried oregano: A classic Italian herb that brings everything together.
- Salt and freshly ground black pepper: Essential for seasoning every layer perfectly.
- Fresh parsley: Chopped and sprinkled over the top for a burst of freshness and color.
How to Make Chicken Scarpariello
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken thighs with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and let it sear until the skin is beautifully golden and crisp—about 5 to 6 minutes per side. This initial sear locks in juices and adds incredible flavor to the finished Chicken Scarpariello.
Step 2: Brown the Sausage
Remove the chicken and, in the same pan, toss in the sliced sweet Italian sausages. Let them brown for 4 to 5 minutes, turning occasionally so each piece gets a nice caramelized edge. This step helps infuse the sausage’s spices into the oil, building a rich base for your sauce.
Step 3: Sauté the Vegetables
After removing the sausages, add your sliced onions and bell peppers right into the same pan. Sauté for 4 to 5 minutes, stirring often, until they soften and start picking up all those savory bits left behind. Stir in the minced garlic and cook for just another minute—don’t let it burn, just enough to release that fabulous aroma.
Step 4: Deglaze and Build the Sauce
Pour in the dry white wine and use a wooden spoon to scrape up every flavorful browned bit from the bottom of the pan. Add the chicken broth, red wine vinegar, halved pickled cherry peppers with a few tablespoons of their brine, and dried oregano. The sauce will be bright, tangy, and a little spicy—just what you want for Chicken Scarpariello.
Step 5: Simmer and Finish
Nestle the seared chicken and browned sausage back into the pan and bring everything to a gentle simmer. Cover and cook for 20 minutes, letting the flavors meld and the chicken become tender. Remove the lid and simmer uncovered for another 10 to 15 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through. Just before serving, sprinkle generously with chopped parsley for a fresh, vibrant finish.
How to Serve Chicken Scarpariello
Garnishes
A shower of freshly chopped parsley adds a pop of color and a burst of brightness that perfectly balances the savory richness of Chicken Scarpariello. If you like a little extra zing, sprinkle some finely grated lemon zest over the top right before serving.
Side Dishes
For the ultimate Italian-American experience, serve Chicken Scarpariello with roasted potatoes, creamy polenta, or a hunk of crusty bread to soak up every last drop of sauce. Even a simple side of sautéed greens or a crisp salad works beautifully to round out the meal.
Creative Ways to Present
Try serving Chicken Scarpariello family-style in a big, rustic platter—let everyone dig in and help themselves! For a dinner party twist, plate each portion individually, spooning extra sauce and peppers over the top and arranging with a few fresh herbs for a restaurant-worthy look. Or, pile the saucy chicken and sausage over toasted bread rounds for a hearty appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let the Chicken Scarpariello cool to room temperature before transferring to an airtight container. It’ll keep well in the refrigerator for up to 3 days, and the flavors deepen as it sits!
Freezing
Chicken Scarpariello freezes surprisingly well. Place cooled portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will stay delicious for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chicken and sauce in a covered skillet over medium-low heat and warm gently until heated through. Add a splash of chicken broth if the sauce has thickened too much. You can also microwave individual portions, but stovetop is best for keeping everything juicy.
FAQs
Can I use boneless chicken instead of thighs?
Absolutely! Boneless, skinless thighs or even chicken breasts will work if you prefer, though bone-in, skin-on pieces tend to stay juicier and develop more flavor in Chicken Scarpariello.
What can I substitute for the pickled cherry peppers?
If you can’t find pickled cherry peppers, try using jarred hot or sweet peppers, or even sliced pepperoncini for a similar tangy bite. Adjust the amount to your preferred spice level.
Is Chicken Scarpariello gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just confirm that your sausage and chicken broth are certified gluten-free if you need to be sure.
Can I make this dish ahead of time?
Definitely! Chicken Scarpariello actually tastes even better the next day as the flavors meld. Prepare as directed, cool, then store in the fridge. Reheat gently before serving.
How spicy is Chicken Scarpariello?
The heat level depends on your cherry peppers—sweet ones add more tang than fire, but you can use hot cherry peppers or add crushed red pepper flakes if you love a bigger kick.
Final Thoughts
If you’re craving a meal that’s full of bold flavors and old-school Italian-American charm, Chicken Scarpariello is your ticket. It’s easy enough for a weeknight but special enough for company. Give it a try, and watch it become a new favorite at your table!
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Chicken Scarpariello Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Chicken Scarpariello is a classic Italian-American dish featuring tender bone-in chicken thighs and savory sweet Italian sausages simmered with pickled cherry peppers, bell peppers, onions, garlic, and a tangy blend of white wine and red wine vinegar. This flavorful stovetop recipe delivers a perfect balance of heat, acidity, and herbaceous notes, perfect for a hearty weeknight dinner or entertaining guests.
Ingredients
Protein
- 4 bone-in, skin-on chicken thighs
- 4 sweet Italian sausages, sliced into 1-inch pieces
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 6–8 pickled cherry peppers, halved
Liquids & Seasonings
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- A few tablespoons pickled cherry pepper brine
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: Generously season the bone-in, skin-on chicken thighs with salt and freshly ground black pepper to enhance flavor.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook until the skin turns golden brown, approximately 5 to 6 minutes per side. Remove the chicken and set aside.
- Brown the sausage: In the same pan, add the sliced sweet Italian sausages and brown them for about 4 to 5 minutes. Once browned, remove and set aside with the chicken.
- Sauté vegetables: Add the sliced onions and bell peppers to the pan and sauté for 4 to 5 minutes, until they soften and develop flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze the pan: Pour in the dry white wine, scraping the bottom of the pan to release any browned bits, enriching the sauce with depth.
- Add liquids and seasonings: Stir in chicken broth, red wine vinegar, halved pickled cherry peppers, a few tablespoons of their brine, and dried oregano. Mix well to combine all ingredients.
- Simmer with protein: Return the seared chicken thighs and browned sausages to the pan. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes to allow flavors to meld and chicken to cook thoroughly.
- Reduce the sauce: Remove the lid and continue simmering uncovered for an additional 10 to 15 minutes until the sauce thickens slightly and the chicken is perfectly cooked.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish before serving. This dish pairs wonderfully with roasted potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce.
Notes
- For a spicier dish, incorporate hot cherry peppers or crushed red pepper flakes.
- Serve over roasted potatoes, polenta, or with crusty bread to enjoy the sauce fully.
- Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.
- Adjust the amount of pickled cherry pepper brine according to your preferred level of tanginess.
Nutrition
- Serving Size: 1 chicken thigh with sauce and sausage
- Calories: 520
- Sugar: 5g
- Sodium: 1080mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg
