Description
Chicken Scarpariello is a flavorful Italian-American dish featuring bone-in, skin-on chicken thighs and Italian sausage cooked with roasted baby potatoes, tangy pickled cherry peppers, and a vibrant sauce made of white wine, chicken broth, and herbs. The dish is roasted in the oven to perfection, balancing crispy textures and bold flavors, perfect for a comforting dinner served with crusty bread or pasta to soak up the sauce.
Ingredients
Scale
Chicken and Sausage
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
- 1 pound Italian sausage (cut into 2-inch pieces)
- 2 tablespoons olive oil
- salt and pepper (to taste)
Potatoes
- 1 cup baby potatoes (halved)
- 2 tablespoons olive oil
- salt and pepper (to taste)
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, for heat)
- 1 cup jarred pickled cherry peppers (halved, mild or hot depending on preference)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers (sliced, optional for color)
- 1 sprig fresh rosemary (or thyme)
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 finishing the dish.
- Roast Potatoes: Toss halved baby potatoes with olive oil, salt, and pepper. Spread them cut side down on a large rimmed baking sheet. Roast in the oven for 25 minutes or until golden and crispy. Remove from the oven but keep them on the baking sheet.
- Season and Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
- Brown Sausage: In the same pan, brown the sausage pieces until cooked through and browned. Remove and set aside with the chicken.
- Cook Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze Pan: Pour in the white wine and scrape the pan to loosen browned bits. Let it simmer for 3 minutes until slightly reduced.
- Add Sauce Ingredients: Add chicken broth, red wine vinegar, dried oregano, red pepper flakes, pickled cherry peppers and their brine, sliced red bell peppers, and rosemary or thyme. Stir well to combine all flavors.
- Combine and Roast: Transfer seared chicken, browned sausage, and sauce mixture to the baking sheet with the roasted potatoes. Spread everything evenly to ensure uniform cooking. Return to oven and roast for 25 minutes until chicken reaches an internal temperature of 165°F and sauce is slightly thickened.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish. Serve with lemon wedges for optional brightness and accompany with crusty bread or pasta to enjoy the delicious sauce.
Notes
- Use bone-in, skin-on chicken for best flavor and texture; boneless can be used but results will differ.
- Choose mild or hot pickled cherry peppers depending on spice preference.
- Do not omit the pickled pepper brine as it adds essential tang and depth to the sauce.
- Roasting the potatoes first prevents soggy texture and ensures they stay crispy.
- This dish makes excellent leftovers and flavors improve when reheated the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 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: 130 mg
