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
Scale
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.
