If you’re craving something hearty, vibrant, and packed with soulful Italian-American flavors, this Chicken Scarpariello Recipe is exactly what you need. It’s a perfect harmony of crispy chicken thighs, savory Italian sausages, tangy pickled peppers, and tender potatoes all cooked together in a luscious sauce that bursts with rosemary, garlic, and a splash of wine. Every bite delivers a beautiful mix of textures and tastes that feels like a warm hug from an old friend. Whether you’re looking to impress guests or simply enjoy a comforting dinner, this Chicken Scarpariello Recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this delicious dish. Each item plays a key role, whether it’s adding depth with robust sausages, bright color from the peppers, or a cozy texture from the golden potatoes.
- 4 large bone-in, skin-on chicken thighs: Skin-on for crispy texture and juicy meat beneath.
- 1 pound Italian sausages (sweet or hot): Adds savory richness and a little spice punch.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing natural flavors.
- 1/2 teaspoon ground black pepper: Brings a subtle heat and depth to the dish.
- 2 tablespoons olive oil: For browning the chicken and sausages beautifully.
- 1 large sweet onion, cut into strips: Sweetness and soft texture balance the savory meats.
- 2 red bell peppers, cut into strips: Adds vibrant color and a gentle sweetness.
- 6 cloves garlic, thinly sliced: Garlic brings unmistakable aroma and flavor.
- 1 (6-inch) stem fresh rosemary, chopped: Herbal notes that lift the entire dish.
- 1 pound gold potatoes, cut into wedges: Tender and hearty, they soak up all those amazing juices.
- 1/2 cup low-sodium chicken broth: Base for the luscious cooking sauce.
- 1/2 cup dry white wine: Adds acidity and delicate fruitiness.
- 1/4 cup brine from pickled peppers: Intense tang that brightens the flavors.
- 1 heaping cup whole pickled peppers: These add a fruity, piquant pop in every bite.
- Crusty bread or cooked pasta (like linguine): Perfect for soaking up the irresistible sauce.
How to Make Chicken Scarpariello Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). This slow, even heat will finish the dish perfectly, mingling flavors and cooking the meat and potatoes to tender, juicy perfection.
Step 2: Season and Sear the Chicken and Sausage
Pat the chicken thighs dry – this helps get that glorious golden skin. Season them all over with kosher salt and black pepper. Heat olive oil in a Dutch oven until it’s shimmering, then add the chicken skin-side down. Cooking it for about 6 to 8 minutes until crisp and golden will lock in juicy flavor. Turn and cook another 3 minutes. Remove the chicken to a plate. Next, brown the sausages for about a minute on each side until they have those lovely sear marks, then set them aside.
Step 3: Sauté Vegetables and Herbs
Throw in the sliced onion, red bell peppers, garlic, and chopped rosemary into the hot pot. Stir occasionally as the onions soften and become translucent in about 5 minutes. This step infuses the base with sweet and herbal goodness that carries through the whole dish.
Step 4: Deglaze and Simmer the Sauce
Pour in the chicken broth, dry white wine, and pickled pepper brine. Scrape up all those tasty browned bits stuck to the bottom—that’s where the magic happens! Bring the mixture to a gentle simmer and let the liquid reduce slightly for 5 minutes, concentrating all those amazing flavors.
Step 5: Combine and Add Potatoes and Pickled Peppers
Nestle the chicken thighs skin side up and sausages back into the pot among the vegetables. Scatter in the whole pickled peppers and wedge-cut golden potatoes. Spoon some of the cooking liquid over the potatoes. It’s okay if everything isn’t covered—the steam inside the lid will help cook all the components evenly.
Step 6: Bake to Perfection
Cover the pot with a lid and place it in the preheated oven. Bake for about 45 minutes until the chicken is cooked through, the potatoes are tender, and the sausages have soaked up all that incredible flavor. Test the potatoes with a fork—they should be soft but not falling apart. Taste the sauce and adjust salt and pepper as needed.
Step 7: Serve with Style
For each plate, serve a crispy chicken thigh and a sausage link alongside generous vegetables and potatoes. Ladle plenty of the bright, tangy cooking liquid on top. A few slices of crusty bread or a nest of linguine pasta make the perfect partners, soaking up every last drop of sauce.
Step 8: Optional Sauce Reduction
If you love a thicker sauce, remove the chicken and most vegetables to a platter and place the pot back on the stove. Simmer the sauce over medium heat until it thickens to your liking, then pour it back over the plated food for an extra luscious finish.
How to Serve Chicken Scarpariello Recipe
Garnishes
Fresh herbs like chopped rosemary or parsley make perfect garnishes for the Chicken Scarpariello Recipe, adding not only color but a fresh pop of flavor. A sprinkle of crushed red pepper flakes can amplify the heat if you enjoy a little extra kick.
Side Dishes
While the dish itself is hearty, serving it with creamy polenta or buttery mashed potatoes complements wonderfully. For a lighter touch, a crisp green salad or sautéed seasonal greens will balance all the rich flavors and texture.
Creative Ways to Present
For a fun twist, layer the chicken and sausage over a bed of linguine and ladle the sauce and vegetables on top. Or, for a casual family-style meal, serve everything straight from the pot and let everyone help themselves to the vibrant, saucy goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The Chicken Scarpariello Recipe keeps beautifully for up to 3 days, allowing the flavors to deepen overnight.
Freezing
You can freeze the entire dish in freezer-safe containers for up to 2 months. Just thaw it in the fridge overnight and reheat gently to maintain the perfect texture of chicken and potatoes.
Reheating
Reheat leftovers in a skillet with a little bit of chicken broth or water to revive the sauce and keep the chicken juicy. Covering the pan will help everything warm through evenly. Avoid the microwave for best results, as it can dry out the meat.
FAQs
Can I use boneless chicken instead of bone-in thighs?
While boneless chicken works in a pinch, bone-in, skin-on thighs are recommended because they stay juicier and develop that irresistible crispy skin, which really elevates the Chicken Scarpariello Recipe.
What types of pickled peppers work best?
Cherry peppers, peppadew, banana peppers, or pepperoncini all bring their unique tang and sweetness. Feel free to choose based on what heat level and flavor profile you prefer.
Is it okay to substitute white wine with something else?
If you’d rather omit alcohol, use additional chicken broth with a splash of white wine vinegar or lemon juice to keep the balanced acidity that wine provides in the dish.
Can I make this recipe spicy?
Absolutely! Use hot Italian sausages, spicy pickled peppers, or add crushed red pepper flakes during the vegetable sauté to ramp up the heat without overpowering the other flavors.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The skin will be golden and crispy, and the meat tender and juicy.
Final Thoughts
This Chicken Scarpariello Recipe is a true gem for anyone who loves bold, comforting food with layers of fresh, tangy, and savory flavors. It’s surprisingly straightforward to make yet feels special enough for any occasion. Once you give it a try, I’m confident you’ll find yourself making it again and again—and sharing it with everyone you love!
Print
Chicken Scarpariello Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Scarpariello is a classic Italian-American dish combining juicy bone-in chicken thighs, flavorful Italian sausages, tangy pickled peppers, and tender gold potatoes simmered in a savory broth with white wine and fresh rosemary. This hearty one-pot meal finishes in the oven with a perfect balance of robust flavors and a rich sauce, served alongside crusty bread or linguine for a comforting, satisfying dinner.
Ingredients
Meat
- 4 large bone-in, skin-on chicken thighs
- 1 pound (4 to 6 links) sweet or hot Italian sausages
Seasonings & Oils
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 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
- 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 oven. Set your oven to 350°F (175°C) to prepare for finishing the dish.
- Sear chicken and sausages. Pat the chicken thighs dry and season all over with kosher salt and 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 skin releases easily, about 6–8 minutes. Flip and cook for 3 more minutes; transfer to a plate. Add sausages and sear about 1 minute per side until browned. Transfer sausages to the plate with chicken.
- Sauté vegetables and rosemary. In the same pot, add onion, red bell peppers, garlic, and chopped rosemary. Cook, stirring occasionally, until onions start to soften and become translucent, roughly 5 minutes.
- Deglaze and simmer. Pour in chicken broth, dry white wine, and pickled pepper brine. Stir well, scraping up browned bits from the bottom. Bring the mixture to a simmer and cook for about 5 minutes to reduce slightly and concentrate flavors.
- Combine ingredients in pot. Return seared chicken thighs (skin-side up) and sausages to the pot, nestling them into the vegetable mixture. Scatter pickled peppers and gold potato wedges around the meats. Spoon some of the cooking liquid over the potatoes. The ingredients don’t need to be fully submerged.
- Bake until tender. Cover the pot with its lid and transfer to the preheated oven. Bake for about 45 minutes or until the chicken and potatoes are cooked through and tender. Taste the cooking liquid and adjust with more salt or pepper as desired.
- Serve. For each serving, plate a chicken thigh and a sausage along with a generous portion of vegetables. Spoon the flavorful cooking liquid over the top. Serve with crusty bread or freshly cooked pasta to soak up the sauce.
- Optional sauce thickening. To thicken the sauce, remove the chicken and most vegetables to a serving platter. Return the pot to the stovetop over medium heat and simmer the remaining liquid until it reduces to a thicker consistency. Pour the thickened sauce over the meat and vegetables before serving.
Notes
- You can use either sweet or hot Italian sausages depending on your heat preference.
- Pickled peppers add a distinctive tang and brightness; varieties like cherry, peppadew, banana, or pepperoncini all work well.
- Gold potatoes hold their shape nicely during baking but you can substitute Yukon Gold or red potatoes if preferred.
- If you don’t have a braiser or Dutch oven, use a heavy, oven-safe skillet with a lid.
- Serving with crusty bread or pasta helps to enjoy the delicious sauce thoroughly.
- For a completely gluten-free meal, ensure sausages and broth are gluten-free and serve with gluten-free bread or pasta.
