If you’re hunting for a hearty, flavor-packed dish that feels like a warm embrace on a plate, the Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe is your new best friend. This classic Italian-American recipe brings together juicy, crispy chicken thighs, spicy-sweet sausage, tender gold potatoes, and the delightful zing of pickled peppers all simmered in a savory herb-infused sauce. Each bite offers a perfect balance of textures and tastes that will have you craving seconds — and thirds!
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that come together beautifully to create layers of flavor and texture. From the hearty chicken thighs to the tangy pickled peppers, every component plays a pivotal role in making this dish sing.
- 4 large bone-in, skin-on chicken thighs: They deliver juicy meat and crispy skin, the star protein of the dish.
- 1 pound sweet or hot Italian sausages: Adds a spicy or sweet depth that complements the chicken perfectly.
- 1 teaspoon kosher salt: Essential for seasoning to bring out all the natural flavors.
- 1/2 teaspoon ground black pepper: Adds just the right amount of subtle heat and aroma.
- 2 tablespoons olive oil: For searing the meat and sautéing the vegetables to golden perfection.
- 1 large sweet onion, cut into 1/2-inch strips: Offers sweetness and softness balancing the savory elements.
- 2 red bell peppers, cut into 1/2-inch strips: Brings vibrant color and a mild sweetness.
- 6 cloves garlic, sliced thinly: Infuses the dish with a robust, aromatic punch.
- 1 (6-inch) stem fresh rosemary, leaves chopped: The herbaceous note that brightens the sauce beautifully.
- 1 pound gold potatoes, cut into 1-inch wedges: Tender and creamy, they soak up all those savory juices.
- 1/2 cup low-sodium chicken broth: Adds moisture and depth without overpowering.
- 1/2 cup dry white wine: Provides acidity that cuts through the richness.
- 1/4 cup brine from pickled peppers: Boosts the tangy, zesty flavor in the sauce.
- 1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini): Imparts a juicy, flavorful kick that makes this dish unforgettable.
- Crusty bread or cooked pasta (like linguine): To soak up every last drop of that incredible sauce.
How to Make Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready to finish cooking the dish after you have everything beautifully prepared on the stove. This slow bake develops deep flavors and ensures tender chicken and potatoes.
Step 2: Season and Sear the Chicken and Sausage
First, pat the chicken thighs dry to ensure a crispy skin. Season all sides with kosher salt and black pepper. Heat olive oil in a Dutch oven over medium heat, then carefully place the chicken skin-side down. Cook until the skin is deeply golden and releases easily from the pan, around 6 to 8 minutes. Flip the thighs and cook for another 3 minutes before transferring them to a plate. Next, brown the sausages for about one minute on each side, then add them to the plate with the chicken. This searing step locks in juices and adds a beautiful caramelized flavor.
Step 3: Sauté the Vegetables and Aromatics
In the same pot, add the onion strips, red bell peppers, sliced garlic, and chopped rosemary. Cook gently over medium heat, stirring occasionally until the onions turn translucent and begin to soften—this should take about 5 minutes. Cooking the veggies in the fond (the browned bits left from the searing) is what builds that classic Scarpariello flavor.
Step 4: Add Liquids and Deglaze
Pour in the chicken broth, dry white wine, and the brine from your pickled peppers. Using a wooden spoon, give the bottom of the pot a good scrape to lift all the caramelized bits — that’s pure treasure for your sauce. Let everything simmer gently for about 5 minutes. This reduces the liquid slightly and concentrates the flavors.
Step 5: Combine and Arrange for Baking
Place the chicken thighs back into the pot, skin side up, along with the sausages nestling them among the softened veggies. Scatter in the pickled peppers and arrange the gold potato wedges around the meat. Pour some of the cooking liquid over the potatoes, even if everything isn’t fully submerged – the heat will distribute the flavor while baking.
Step 6: Bake the Dish
Cover the pot with a lid and transfer it to your preheated oven. Bake for about 45 minutes until the chicken is utterly tender and the potatoes are cooked through. Take a moment to taste the sauce and adjust with extra salt or black pepper if needed. This baking step is where all the flavors harmonize beautifully.
Step 7: Plate and Serve
Serve each portion with a golden chicken thigh, a savory sausage link, and a generous scoop of vegetables and potatoes. Spoon the rich, tangy cooking liquid over everything. Offering this meal alongside crusty bread or a bed of linguine is an absolute must — you’ll want something to mop up every last bit of that amazing sauce.
Step 8: Optional Sauce Thickening
If you prefer a thicker sauce, simply remove the chicken and most of the vegetables onto a serving platter. Place the pot back on the stovetop over medium heat and let the sauce gently simmer until it reduces to your desired consistency. Pour it over when plating for an extra luxurious touch.
How to Serve Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra rosemary adds a fresh, vibrant touch and a pop of color that immediately lifts the plate. A drizzle of good-quality extra virgin olive oil just before serving can also enhance the aromas and richness.
Side Dishes
This dish is a complete meal on its own, but pairing it with simple sides turns it into a feast. Creamy polenta, crusty artisan bread, or al dente linguine are wonderful partners to scoop up all those luscious juices. A crisp green salad with lemon vinaigrette offers a refreshing contrast to the richness.
Creative Ways to Present
For a charming family-style dinner, serve everything straight from the braiser, encouraging everyone to dig in and share. Alternatively, individually plate the chicken, sausage, veggies, and potatoes neat and ladle on the rich sauce for a more polished presentation. Garnish each plate with a pickled pepper on top for a pop of color and unexpected tang.
Make Ahead and Storage
Storing Leftovers
This Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers especially delicious.
Freezing
If you want to save some for longer, transfer cooled leftovers to a freezer-safe container and freeze for up to 2 months. Because of the potatoes, the texture might soften slightly after freezing, but the flavors remain fantastic.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat or in the oven at 325°F until warmed through, adding a splash of water or broth to prevent drying out. Microwaving works too but may sacrifice some crispness on the chicken skin.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but bone-in skin-on thighs provide more flavor and juiciness, especially after baking. If using boneless, reduce cooking time slightly to avoid drying out the meat.
What types of pickled peppers work best for this recipe?
Cherry peppers, peppadews, banana peppers, and pepperoncini are all great options. Choose based on your preferred level of heat and sweetness; mixing varieties can add complexity and interest.
Is it necessary to use white wine in the recipe?
White wine adds acidity and depth, but if you prefer not to use alcohol, you can substitute it with extra chicken broth and a splash of white wine vinegar or lemon juice to mimic the brightness.
Can I make this dish in advance for a party?
Absolutely. Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe reheats wonderfully and can be made a day ahead. Simply reheat gently before serving and prepare any fresh garnishes last minute.
How can I make the sauce thicker without reducing it on the stove?
To thicken the sauce without reducing, you can mix a teaspoon of cornstarch with a little cold water and stir it into the simmering sauce until it reaches the desired consistency. Just be sure to cook it for a few minutes to remove the starchy taste.
Final Thoughts
Once you try this Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe, it’s going to become a cornerstone in your kitchen roster — a dish full of bold, rustic flavors that bring everyone to the table with smiles. It’s a perfect example of how simple ingredients can transform into an unforgettable meal that feels like a celebration in every bite. I can’t wait for you to taste this cozy, vibrant feast!
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Chicken Scarpariello with Sausage, Potatoes, and Pickled Peppers Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Scarpariello is a classic Italian-American dish featuring crispy seared chicken thighs and savory Italian sausages braised with a vibrant medley of sautéed onions, peppers, garlic, and fresh rosemary. Potatoes and tangy pickled peppers simmer in a flavorful broth of white wine and pickled pepper brine, creating a rich, hearty meal perfect for serving with crusty bread or pasta.
Ingredients
Meats
- 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
- Crusty bread or cooked pasta (like linguine)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for finishing the braised dish in the oven.
- Season and sear the chicken and sausage: Pat chicken thighs dry and season all over 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 6–8 minutes. Flip and cook another 3 minutes, then transfer to a plate. Add sausages and sear approximately 1 minute per side until browned. Transfer sausages to plate with chicken.
- Sauté the vegetables and aromatics: In the same pot, add onions, red bell peppers, garlic, and chopped rosemary. Cook, stirring occasionally, until onions soften and become translucent, about 5 minutes.
- Add liquids and deglaze: Pour in chicken broth, dry white wine, and pickled pepper brine. Stir well, scraping any browned bits off the pot’s bottom. Bring to a simmer and cook about 5 minutes to reduce slightly.
- Combine and arrange for baking: Return chicken thighs (skin side up) and sausages to the pot, nestling among vegetables. Scatter pickled peppers and gold potatoes around the meat. Spoon some cooking liquid over potatoes. It’s okay if everything isn’t fully submerged.
- Bake the dish: Cover the pot with lid and place in preheated oven. Bake for about 45 minutes, or until chicken and potatoes are cooked through and tender. Taste and adjust seasoning with salt and pepper if needed.
- Plate and serve: For each serving, plate one chicken thigh, one sausage, and a generous portion of vegetables. Spoon the flavorful cooking liquid on top. Serve with crusty bread or freshly cooked pasta to soak up the sauce.
- Optional – Thicken the sauce: If desired, remove chicken and most vegetables to a serving platter. Place pot back on stovetop over medium heat and simmer sauce until reduced and thickened. Pour the thicker sauce over the meat and vegetables before serving.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and crispy texture.
- Searing the meats before braising enhances flavor through caramelization.
- Pickled peppers add tang and a subtle spicy note — choose varieties like cherry or pepperoncini.
- Gold potatoes hold their shape well during baking but you can substitute with Yukon Gold or red potatoes.
- Serve with crusty bread or pasta to fully enjoy the savory sauce.
- For a thicker sauce, reduce it on the stovetop after baking.
