If you are craving a hearty, flavorful Italian-American classic that fills your kitchen with the most inviting aromas, the Chicken Scarpariello Recipe is exactly what you need. This dish combines tender, golden chicken thighs with spicy sausages, vibrant bell peppers, tangy pickled peppers, and golden potatoes all melded together in a luscious, savory sauce that’s bursting with character. Every bite offers a perfect balance of crispy skin, juicy meat, and a zesty sauce that will have you coming back for more. Whether you’re cooking for family or impressing guests, this Chicken Scarpariello Recipe promises a satisfying and soulful meal that’s packed with bold flavors.
Ingredients You’ll Need
These simple, yet essential ingredients form the backbone of an unforgettable Chicken Scarpariello Recipe. Each one plays a vital role—chicken thighs provide juicy richness, Italian sausages add depth and spiciness, while the fresh vegetables and pickled peppers bring beautiful color and tangy vibrancy to the dish.
- 4 large bone-in, skin-on chicken thighs: The skin crisps up beautifully and keeps the meat juicy during cooking.
- 1 pound sweet or hot Italian sausages (4 to 6 links): Adds a savory, spicy kick that complements the chicken perfectly.
- 1 teaspoon kosher salt: Enhances all the natural flavors of the ingredients.
- 1/2 teaspoon ground black pepper: Provides subtle heat and depth.
- 2 tablespoons olive oil: For searing the meat and sautéing the vegetables, adding richness.
- 1 large sweet onion, cut into 1/2-inch strips: Adds a touch of sweetness and helps build the sauce’s foundation.
- 2 red bell peppers, cut into 1/2-inch strips: Contributes vibrant color and a mild sweetness.
- 6 cloves garlic, thinly sliced: Brings aromatic intensity to the dish.
- 1 (6-inch) stem fresh rosemary, leaves chopped: Imparts an earthy, piney fragrance that pairs amazingly with chicken.
- 1 pound gold potatoes, cut into 1-inch wedges (or halved if very small): These tender, buttery potatoes soak up the flavors and provide hearty texture.
- 1/2 cup low-sodium chicken broth: Adds savory liquid for the sauce without overpowering.
- 1/2 cup dry white wine: Brings acidity and complexity.
- 1/4 cup brine from pickled peppers: Adds bold tang and depth to the sauce.
- 1 heaping cup whole pickled peppers (such as cherry, peppadew, banana, or pepperoncini): Their bright, tangy punch perfectly balances the richness of the meats.
- Crusty bread or cooked pasta (like linguine): Ideal for soaking up the irresistible sauce.
How to Make Chicken Scarpariello Recipe
Step 1: Preheat the oven
Begin by setting your oven to 350°F (175°C). This ensures your dish will finish perfectly baked, allowing the flavors to meld and the chicken to become tender and juicy while the potatoes absorb all that wonderful sauce.
Step 2: Season and sear the chicken and sausage
Start by patting the chicken thighs dry—this helps achieve that deeply golden, crispy skin. Season generously with kosher salt and black pepper. Using a large braiser or Dutch oven over medium heat, warm the olive oil until shimmering. Place the chicken skin-side down and sear without moving until the skin is crisp and releases easily, about 6 to 8 minutes. Flip and cook for an additional 3 minutes before transferring to a plate. Next, add the sausages to the same pot and brown them for 1 minute per side. This step locks in flavor and promises a beautiful texture in the final dish.
Step 3: Sauté the vegetables and aromatics
With the hearty chicken and sausage flavors seared in, add onion strips, red bell peppers, sliced garlic, and chopped rosemary to the pot. Stir occasionally as these soften and become translucent, about 5 minutes. This aromatic mix forms the flavorful base that brings fresh, vibrant tones to the Chicken Scarpariello Recipe.
Step 4: Add liquids and deglaze
Pour in chicken broth, dry white wine, and the brine from your pickled peppers. Carefully scrape the bottom of the pot to lift all those delicious browned bits—that’s where the magic lives! Let the mixture simmer for about 5 minutes to slightly reduce and concentrate the flavors.
Step 5: Combine and arrange for baking
Return the seared chicken thighs skin side up and the browned sausages to the pot. Nestle them evenly among the softened vegetables. Scatter in the pickled peppers and gold potato wedges, then spoon some cooking liquid over the potatoes to start infusing them with flavor. It’s perfectly fine if the ingredients are not completely submerged; the steam will help cook everything tender.
Step 6: Bake the dish
Cover the pot with a lid and place it in your preheated oven. Bake for approximately 45 minutes until the chicken reaches a perfect tenderness and the potatoes are cooked through. Give the sauce a taste and adjust seasoning with salt or pepper if needed to suit your palate.
Step 7: Plate and serve your Chicken Scarpariello Recipe
Serve each portion with a golden chicken thigh, a sausage link, and a generous helping of vegetables. Ladle the luscious cooking liquid over the top to soak into the meat and potatoes. Don’t forget to add crusty bread or a side of pasta to scoop up every last bit of that incredible sauce!
Step 8: Optional – Thicken the sauce
If you love a richer, more concentrated sauce, remove chicken and vegetables to a platter. Return the pot to stovetop over medium heat and simmer the sauce until it reduces to your desired consistency before drizzling it over the plated dish. This extra step elevates the sauce to pure perfection.
How to Serve Chicken Scarpariello Recipe
Garnishes
Fresh herbs like chopped rosemary or parsley sprinkled just before serving bring a burst of brightness and enhance the aroma. For an extra touch of zing, a few more pickled peppers on top add pops of color and flavor that showcase the dish’s character beautifully.
Side Dishes
While Chicken Scarpariello is a complete meal on its own, crusty Italian bread is perfect for mopping up the flavorful sauce. Alternatively, serve with al dente linguine or your favorite pasta to turn this rustic dish into an elegant presentation that’s sure to impress. A simple green salad on the side adds refreshing balance.
Creative Ways to Present
For special occasions, consider plating the chicken thighs over a bed of creamy polenta or even buttery mashed potatoes. Spoon the vegetables and peppers artistically around the meat, finishing with a drizzle of the pan sauce. Not only does this look stunning, but it also marries the flavors in every bite, making the Chicken Scarpariello Recipe a feast for the eyes and palate.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Scarpariello Recipe, store any leftovers covered in an airtight container in the refrigerator. It will stay fresh for up to 3 days and actually develops more complex flavors once chilled, making for an even tastier next-day meal.
Freezing
If you want to keep meals ready for busy days, this recipe freezes beautifully. Place cooled portions into freezer-safe containers or bags, label them, and store for up to 3 months. Just remember to thaw completely in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat to prevent drying out. Adding a splash of chicken broth or water helps loosen the sauce and keeps everything moist. Alternatively, warm in the microwave covered for short intervals, stirring occasionally until heated through.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs will work great and reduce cooking time slightly. However, bone-in thighs offer more flavor and juiciness, especially when slow-cooked like in this recipe.
What type of sausages should I choose?
You can use either sweet or hot Italian sausages depending on your heat preference. Sweet sausages keep things mellow and aromatic, while hot varieties add a spicy kick that some love.
Are pickled peppers necessary?
The pickled peppers are key to the authentic tangy brightness in Chicken Scarpariello Recipe and really elevate the sauce. If you can’t find them, pepperoncini or banana peppers from the jar are excellent substitutes.
Can I make this recipe on the stovetop only?
While it’s possible to simmer everything on the stovetop until done, finishing in the oven ensures even cooking and perfectly tender potatoes without burning the sauce. The oven’s gentle heat really brings the dish together.
What wine pairs well with Chicken Scarpariello?
A dry white wine like Pinot Grigio or Sauvignon Blanc complements the tangy, savory flavors in the dish beautifully. The wine in the recipe itself also adds subtle depth that enhances the overall taste.
Final Thoughts
Making this Chicken Scarpariello Recipe is like inviting a little Italian sunshine right into your kitchen. The combination of tender chicken, spicy sausage, tangy peppers, and hearty potatoes creates a meal that warms your soul and fills your table with joy. I can’t wait for you to try this recipe and make it a beloved part of your home cooking rotation. Trust me—it’s as delicious as it is comforting, and worth every step of the way!
Print
Chicken Scarpariello Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Scarpariello is a hearty Italian-American dish featuring crispy seared chicken thighs and savory Italian sausages cooked together with vibrant vegetables, aromatic rosemary, and tangy pickled peppers. This comforting one-pot meal is finished in the oven, allowing the flavors to meld beautifully and the potatoes to become tender. Perfect served with crusty bread or pasta, it offers a rustic, flavorful dinner experience.
Ingredients
Meat
- 4 large bone-in, skin-on chicken thighs
- 1 pound (4 to 6 links) sweet or hot Italian sausages
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
Vegetables
- 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
- 2 tablespoons olive oil
- 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 in the oven.
- Season and sear the chicken and sausage: Pat the chicken thighs dry and season all sides with kosher salt and ground black pepper. Heat olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat until shimmering. Add chicken thighs skin-side down and sear until deeply golden and the skin releases easily, about 6 to 8 minutes. Flip and cook for another 3 minutes, then transfer to a plate. Add sausages next and sear for about 1 minute per side until browned; transfer them to the plate with chicken.
- Sauté the vegetables and aromatics: In the same pot, add the onion, red bell peppers, garlic, and chopped rosemary. Cook, stirring occasionally, until the onions are starting to soften and become translucent, about 5 minutes.
- Add liquids and deglaze: Pour in the chicken broth, dry white wine, and pickled pepper brine. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook for about 5 minutes to reduce slightly and concentrate flavors.
- Combine and arrange for baking: Return the seared chicken thighs skin side up and sausages to the pot, nestling them among the vegetables. Scatter in the pickled peppers and gold potatoes around the meat. Spoon some cooking liquid over the potatoes. It’s okay if not everything is fully submerged.
- Bake the dish: Cover the pot with its lid and transfer to the preheated oven. Bake uncovered for about 45 minutes, or until the chicken and potatoes are cooked through and tender. Taste and adjust seasoning with extra salt and pepper if needed.
- Plate and serve: For each serving, place one chicken thigh, one sausage, and a generous helping of vegetables on a plate. Spoon the flavorful cooking liquid over the top. Serve alongside crusty bread or freshly cooked pasta to soak up the delicious sauce.
- Optional – Thicken the sauce: To thicken the sauce, remove the chicken and most vegetables to a platter. Return the pot to the stovetop over medium heat and simmer the sauce until it reduces and thickens to your liking. Pour the thickened sauce over the meat and vegetables when serving.
Notes
- Patting chicken dry before searing is essential to achieve a crispy skin.
- You can choose either sweet or hot Italian sausages depending on your spice preference.
- If fresh rosemary isn’t available, dried rosemary can be used but reduce quantity to 1 teaspoon.
- The pickled peppers add a tangy brightness to the dish—choose your favorite variety like pepperoncini or peppadews.
- If you don’t have a Dutch oven, use any oven-safe heavy pot or casserole dish with a lid.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or in the oven.
- This dish pairs wonderfully with crusty bread or pasta to enjoy the flavorful sauce.
