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
Scale
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.
