Chicken Scarpariello

Chicken Scarpariello is a simple Italian-American classic ready in under 60 minutes. This one-pan meal features tender juicy chicken thighs and sweet Italian sausage simmered in a sweet and sour sauce of pickled peppers, onions, garlic, and wine. Served with crispy oven-roasted fingerling potatoes this easy recipe is full of bold flavors and is a mouthwatering dinner you have to try.

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What is Chicken Scarpariello?

Chicken Scarpariello is a convenient on-pan dish perfect for cool fall days when all you need is something warming and comforting. Browned chicken thighs and sweet Italian sausage nestled in a bed of sauteed peppers and onions with a sweet and sour sauce made from white wine, vinegar, chicken broth, and Peppadews peppers. With punchy bold flavors, this recipe is a real pick me up sure to please anyone who tries it. Served over roasted fingerling potatoes as a warming and hearty meal.

Why you’ll Love This recipe

• Easy to make one pan meal full of Italian flavors.
• Rustic comfort food ready in under 60 minutes.
• Juicy and tender chicken thighs with crispy golden brown skin.
• With chicken and sausage this healthy recipe is packed with protein and robust flavors.

Try my Chicken Florentine!

What is in Chicken Scarpariello

There are near endless varieties of Chicken Scarpariello out there and each of them has their own unique twist. This version has many of the classic flavors and ingredients. To make this recipe you’ll need:

• Fingerling potatoes
• Extra virgin olive oil
• Salt and Pepper
• Sweet Italian sausage
• Chicken thighs, bone in skin on
• Onions
• Red bell pepper
• Garlic
• Dry white wine
• Chicken broth
• Pickled Peppadews peppers, spicy or mild
• White vinegar
• Rosemary
• Fresh parsley

Recipe Variations

There are many variations of Scarpariello you should try.

Different sausage – Choosing a spicy or mild sausage can change the flavor of this dish and add an element of heat you might enjoy.

Add some citrus –  A burst of lemon juice or zest, can add to the tangy acidity of this recipe.

Add more veggies – Try adding some of your favorite veggies to the sauce to pack in those nutrients.

Use turkey or pork – Try using some of your favorite meat in place of chicken like pork or turkey or a meaty twist.

Pro Tips for Chicken Scarpariello

• Use an oven safe, heavy bottom skillet such as a cast iron skillet for all the steps to keep all of that flavor in the pan.
• Brown both the sausage and the chicken until golden brown. This is not meant to cook them through, just start a nice crust and add more flavor. The chicken and sausage will finish cooking in the oven.
  • You know the chicken is done when the juices run clear or the internal temperature has reached at least 165°F.
• Nestle the chicken and sausage into the peppers leaving a bit exposed to brown in the oven.
• The top of the fingerling potatoes will not brown as well as the face down side in the oven. Make sure you are checking regularly to avoid burning.
• Scarpariello traditionally uses Peppadews peppers, if you cannot find them use an equivalent hot or mild jarred pepper. The brine from the jar can also be added to the sauce for an extra tangy kick.
• Instead of bone in chicken thighs you can use boneless chicken thigh or breasts for this recipe.

What to Serve With Chicken Scarpariello

This one pan meal with sheet pan roasted fingerling potatoes makes a hearty meal in itself. Instead of roasted potatoes this recipe also pairs well with fragrant rice dishes, mashed potatoes, and a fresh side salad.

Leftovers and Reheating

Store leftovers in an airtight container in the fridge. Use within 5 days for optimal freshness.

For longer term storage, chicken scarpariello can be frozen for up to 2 months in an airtight container. Thaw in the fridge overnight before reheating.

Reheat leftovers in a skillet in the oven until warmed through and the chicken skin is crispy.

Try my Chicken Stroganoff!

Chicken Scarpariello

Servings: 4

Chicken Scarpariello is a simple Italian-American classic ready in under 60 minutes. This one pan meal features tender juicy chicken thighs and sweet Italian sausage simmered in a sweet and sour sauce of pickled peppers, onions, garlic, and wine. Served with crispy oven roasted fingerling potatoes this easy recipe is full of bold flavors and is a mouthwatering dinner you have to try.

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Ingredients 

• 1 ½ pounds fingerling potatoes, halved
• 6 TBSP Olive oil, extra virgin divided
• Salt and Pepper
• 3 links, sweet Italian sausage
• 6 large chicken thigh, bone in skin on
• 2 large onions, chopped
• ½ large red bell pepper, chopped
• 6 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• ½ cup pickled peppers, spicy or mild
• ¼ cup white vinegar
• 3 sprigs rosemary
• Fresh parsley, chopped

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Instructions

• Preheat the oven to 450°F and arrange the oven racks in the upper and lower thirds of the oven.
• Layout the halved fingerling potatoes on a rimmed baking sheet and toss with 3 tablespoons olive oil, salt, and pepper. Flip the potatoes so they are all face side down on the baking sheet.
  
• Roast on the lower oven rack for 20-30 minutes until browned and tender.
  
• Heat a large skillet over medium heat and add 3 tbsp olive oil. Once hot, add the Italian sausage to cook for 6-8 minutes until browned on all sides. Transfer to a plate. It’s ok if they are not cooked through at this point.
  
• Season the chicken thighs liberally with salt and pepper and add to the hot pan the sausages were cooked in. Cook for 8-10 minutes, turning occasionally until both sides are golden brown. Transfer the browned chicken to the plate with the sausage.
  
• In the same skillet, add the onions, bell pepper, and garlic. Cook, stirring occasionally until the peppers and onions begin to brown. About 8-10 minutes.
  
• Add the dry white wine to the pan and cook until reduced and the smell of alcohol is no longer strong. About 8 minutes before adding the broth, pickled peppers, vinegar, and rosemary. Bring the mixture to a boil and simmer for about 5 minutes until reduced.
  
• Return the chicken to the pan with the skin side up and palace the skillet in the oven on the upper rack for 10 minutes to cook.
  
• Add the sausages to the pan and return to the oven to cook for an additional 5-10 minutes until the chicken is cooked through.
  
• Serve garnished with fresh parsley alongside roasted fingerling potatoes.
  

Nutrition

Calories: 1200kcal | Carbohydrates: 50g | Protein: 55g | Fat: 82g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 41g | Trans Fat: 0.3g | Cholesterol: 235mg | Sodium: 14809mg | Potassium: 1657mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1253IU | Vitamin C: 82mg | Calcium: 175mg | Iron: 5mg