Chicken Scarpariello Recipe
Chicken Scarpariello is a one-pan Italian-American classic with juicy chicken thighs, spicy sausage, sweet peppers, and tangy vinegar sauce. It’s bold, comforting, and ready in under an hour.
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Calories: 745kcal
Servings: 4
Equipment
- 12-inch Heavy Skillet (Cast iron or Stainless steel)
- Stainless Steel Tongs (Better grip for heavy bone-in thighs)
- Flat-edged Metal Spatula (For deglazing)
- Splatter Guard
- Instant-Read Thermometer
- Large Plate/Platter (To hold the seared chicken while you cook the veggies)
- Chef's Knife & Heavy Cutting Board
Ingredients
- 2 lbs Chicken Thighs Skin-on, bone-in
- 1 lb Sweet or Hot Italian Sausage links
- ½ cup All-purpose flour for dredging
- 3 tbsp Extra virgin olive oil
- 2 Bell peppers one red, one yellow, sliced
- ½ cup Jarred pickled hot cherry peppers plus 2 tbsp of the brine
- 4-6 Garlic cloves smashed (better than minced for long simmers)
- ½ cup Dry White Wine Pinot Grigio
- 1 cup Low-sodium chicken broth
- 2 sprigs Fresh rosemary
- 2 tbsp Cold unsalted butter
- ½ Lemon zest and juice
- Salt & Freshly cracked black pepper
Instructions
- Pat the chicken thighs bone-dry with paper towels (moisture is the enemy of a good sear). Season both sides generously with salt and pepper. Place the ½ cup of flour in a shallow bowl and lightly dredge each thigh, shaking off the absolute excess.Why: This creates the crust and provides the starch needed to thicken the sauce later.
- Heat 3 tbsp of olive oil in your 12-inch heavy skillet over medium-high heat until shimmering. Place chicken thighs skin-side down. Use your splatter guard. Sear for 6–8 minutes without moving them until the skin is deep golden and releases easily from the pan. Flip and sear for 2 minutes on the other side. Remove to a platter (they won't be fully cooked yet).
- In the same pan, add the whole sausage links. Brown them for 3–4 minutes per side. Once browned, move them to the cutting board, slice into 1-inch rounds, and return them to the pan for 1 minute to crisp the edges.Note: If the pan is too dry, add one more splash of oil. If there is more than 3 tbsp of fat, spoon some out.
- Transfer the chicken to a plate. Keep it uncovered so the steam doesn't soften the skin you just crisped.
- Add the sausage links to the chicken fat. Brown them whole first, then remove, slice into rounds, and toss them back in for 1 minute to crisp the edges.
- Add the smashed garlic and fresh rosemary sprigs. Sauté for 1 minute until fragrant.
- Add the sliced bell peppers and the jarred hot cherry peppers. Sauté for 3–5 minutes until the bell peppers soften.
- Pour in the white wine. Use a flat spatula to scrape up all the brown bits (the "fond") from the bottom of the pan. Let the liquid reduce by half.
- Add the chicken broth, 2 tbsp pepper brine (vinegar), and dried oregano. Bring to a simmer.
- Nestle the chicken back into the pan on top of the peppers. Do not submerge the skin. Simmer for 12–15 minutes until the internal temperature is 165°F.
- Turn the heat to high for 2 minutes, then turn it off and whisk in 2 tbsp cold butter and the lemon juice/zest.
- Spoon the sauce and peppers around the chicken. Garnish with fresh parsley for a pop of color and freshness.
Nutrition
Calories: 745kcal | Carbohydrates: 14g | Protein: 59g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1468mg | Potassium: 1153mg | Fiber: 3g | Sugar: 4g | Vitamin A: 947IU | Vitamin C: 44mg | Calcium: 79mg | Iron: 3mg