Description
Chicken Scarpariello is a flavorful Italian-American dish featuring bone-in, skin-on chicken thighs and Italian sausage roasted with crispy baby potatoes in a tangy, spicy sauce made from white wine, pickled cherry peppers, and fresh herbs. This hearty one-pan meal combines searing and roasting techniques to deliver a perfect balance of crispy skin, tender meat, and vibrant sauce, garnished with fresh parsley and optional lemon wedges for brightness.
Ingredients
Scale
For the Chicken and Sausage:
- 1½ pounds bone-in skin-on chicken thighs
- 1 pound Italian sausage (cut into 2-inch pieces)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Potatoes:
- 1 cup baby potatoes (halved)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Sauce:
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup chicken broth (low sodium or no sodium added)
- ½ cup dry white wine
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1 cup jarred pickled cherry peppers (halved; mild or hot)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers (sliced; optional)
- 1 sprig fresh rosemary or thyme
For Garnish:
- Fresh parsley (chopped)
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and final cooking.
- Roast Potatoes: Toss the halved baby potatoes with 2 tablespoons olive oil, salt, and pepper. Arrange them cut side down on a large rimmed baking sheet and roast for 25 minutes until golden and crispy. Remove from oven but keep potatoes on the baking sheet.
- Sear Chicken: Season chicken thighs with salt and pepper. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, about 6 minutes per side. Remove chicken and set aside.
- Brown Sausage: In the same pan, brown the Italian sausage pieces until cooked through. Remove and set aside with chicken.
- Sauté Aromatics: Add finely chopped onion to the pan and cook until softened, about 4 minutes. Stir in minced garlic and cook 1 minute until fragrant.
- Deglaze and Simmer Sauce: Pour in white wine, scraping up browned bits from the pan. Let simmer for 3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes if using, pickled cherry peppers, their brine, sliced red bell peppers, and rosemary or thyme. Stir well to combine.
- Combine and Roast: Transfer seared chicken, browned sausage, and sauce to the baking sheet with roasted potatoes. Spread evenly. Return to the oven and roast for 25 minutes, until chicken reaches 165°F internal temperature and sauce thickens slightly.
- Garnish and Serve: Remove from oven and garnish with chopped fresh parsley. Serve with crusty bread or pasta to soak up the sauce. Add lemon wedges to squeeze over for extra brightness if desired.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and texture; boneless is possible but less satisfying.
- Select mild or hot pickled cherry peppers based on heat preference; hot peppers add more spice.
- Do not omit the pepper brine; it is key to the sauce's vibrant flavor.
- Roasting potatoes separately first ensures they stay crispy and not soggy in sauce.
- This dish makes excellent leftovers and flavors often deepen after resting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
