Chicken Scarpariello
Servings: people
One-skillet Chicken Scarpariello is a rustic Italian-American classic, made with tender chicken, roasted sausage, and a tangy, peppery sauce that’s all about bold, simple flavor.
Ingredients
- 4 chicken thighs bone-in, skin on
- 4 chicken drumsticks
- 2 tablespoons olive oil
- ½ cup dry white wine
- 4 Italian sausages sweet or spicy
- 1 large onion sliced
- 1 large red bell pepper sliced
- 4 cloves garlic minced
- 2 sprigs rosemary
- ½ cup pickled hot cherry peppers peppadew or peperoncino
- 2 tablespoons cherry pepper brine
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
- 2 tablespoons vinegar or more to taste
- ¾ teaspoon salt and pepper add more or less to taste
Instructions
- Sear Chicken & Deglaze – Pat chicken dry and season with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high. Sear chicken, skin-side down first, for about 5–6 minutes per side until golden.Flip skin-side up, pour in ½ cup dry white wine, and deglaze the pan, scraping up browned bits. Simmer 2–3 minutes, then remove chicken.
- Brown the Sausage – In the same skillet, brown 4 Italian sausages until well seared on all sides, about 6 minutes. Pierce them with a knife or fork as they cook to help release some of the excess fat. Remove and set aside.
- Sauté the Vegetables – Discard all but two tablespoons of fat. Add 1 large onion and 1 large red bell pepper (both chopped) to the skillet with a pinch of salt. Cook until softened, about 5 minutes.Stir in 4 cloves garlic (minced), 2 sprigs rosemary, and ½ cup pickled hot cherry peppers Cook 1 minute until fragrant.
- Make the Sauce – Stir 2 tablespoons all-purpose flour with a few spoonfuls of warm broth to make a slurry. Add it to the skillet along with the remaining 1 cup chicken stock, 2 tablespoons cherry pepper brine, and 2 tablespoons vinegar to slightly thicken the sauce.
- Bake Skin-Side Up – Nestle the sausages into the sauce, then return the chicken to the pan, skin-side up (keep the skin above the broth).Transfer the skillet to a 375°F (190°C) oven and bake uncovered for 25–30 minutes, or until chicken reaches 175°F (80°C).
- Serve – Let rest 5 minutes. Spoon sauce over and serve with crusty bread, roasted potatoes, polenta, or pasta.Leftovers Tip: Toss the extra sauce and shredded chicken with pasta the next day and top with Parmigiano for a seriously good pasta scarpariello.
Notes
SUBSTITUTIONS
- Chicken thighs and drumsticks (bone-in, skin-on preferred) –> Sub chicken breasts or boneless thighs adjusting down cooking time slightly.
- Italian sausages (sweet or spicy; pork is best)
- Yellow onion → or substitute white onion
- Bell pepper → red, yellow, or orange; or swap for sliced mushrooms or marinated artichoke hearts
- Garlic cloves
- Rosemary or sage → fresh is best, but dried works too
- Pickled cherry peppers → or use other pickled hot peppers, red pepper flakes, or fresh red chilies
- Cherry pepper brine → white wine vinegar works if needed
- Dry white wine → like Pinot Grigio or Sauvignon Blanc; or use chicken broth to avoid alcohol
- Chicken stock → or vegetable stock
- All-purpose flour → substitute cornstarch for gluten-free (use only 2 tsp)
- Red or white wine vinegar –> Apple cider works too
- Fresh Italian parsley → optional, for garnishing
- No oven-safe skillet? No problem, use a 9x13 inch baking/casserole dish instead.
- Adjust the spiciness by using more or fewer pickled cherry peppers and their brine. If you can’t find hot cherry peppers, substitute with red pepper flakes or small fresh chilies.
- Use bone-in, skin-on chicken for max flavor and crispy skin.
- Deglaze while the chicken is still in the skillet to infuse it with all those rich pan juices.
- Keep sausages whole for a juicier, rustic look (slice later if you want).
- Don’t skip the cherry pepper brine—it’s what gives the sauce its zing.
- Add vinegar and peppers before baking so the sauce stays balanced and bold.
- Make sure chicken skin stays above the broth so it roasts, not steams.
- Use a flour slurry to thicken the sauce just enough—no cream needed.
- Let it rest before serving so the juices redistribute and flavors settle.
- Leftovers make great pasta scarpariello—just boil pasta, toss with sauce and shredded chicken.
