Description
Chicken Scarpariello with Sausage and Peppers is a hearty Italian-American dish combining tender seared chicken thighs and savory Italian sausage with the vibrant flavors of bell peppers and hot cherry peppers. Simmered in a tangy sauce of white wine, chicken broth, cherry pepper vinegar, and lemon juice, this dish offers a perfect balance of spice, acidity, and comfort. Ideal for a family dinner, it delivers bold flavors with a rustic appeal.
Ingredients
Scale
Chicken and Sausage
- 2 lbs chicken thighs
- 0.5 lbs Italian sausage
Vegetables and Aromatics
- 2 bell peppers (any colors), sliced
- 0.5 cup hot cherry peppers, sliced
- 4 garlic cloves, minced
Liquids and Seasonings
- 1 tsp oregano
- 0.5 cup white wine
- 1 cup chicken broth
- 2 tbsp cherry pepper vinegar
- 1 tbsp lemon juice
- Salt, to taste
- Pepper, to taste
- Oil, for cooking
Instructions
- Season the Chicken: Generously season the chicken thighs on all sides with salt and pepper, ensuring the meat is well-flavored before cooking.
- Sear the Chicken: Heat oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs and sear them until golden brown on both sides, about 5 to 7 minutes total. Remove from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the sliced Italian sausage. Cook it until browned and slightly crispy, releasing flavorful fat that forms the base of the sauce.
- Sauté Garlic: Add minced garlic to the skillet and cook for approximately 30 seconds until fragrant, taking care not to burn it.
- Add Peppers: Stir in the sliced bell peppers and hot cherry peppers, cooking until they soften, about 3 to 4 minutes, which adds sweetness and heat to the dish.
- Deglaze with Wine: Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 to 3 minutes until slightly reduced, intensifying the flavor.
- Add Liquids and Seasonings: Stir in chicken broth, cherry pepper vinegar, lemon juice, and oregano into the skillet, combining all the flavors to create the sauce.
- Simmer Chicken: Return the seared chicken thighs to the skillet, spooning sauce over the top. Cover and simmer for about 20 minutes until the chicken is cooked through and tender.
- Reduce Sauce: Remove the cover and let the sauce reduce slightly by simmering for an additional 5 minutes, thickening and concentrating the flavors.
- Serve: Spoon the extra sauce and peppers over the chicken before serving for a flavorful and visually appealing presentation.
Notes
- You can substitute chicken thighs with bone-in or boneless chicken breasts if preferred, but cooking times may vary.
- If you prefer less heat, reduce or omit the hot cherry peppers.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.
- This dish pairs well with crusty bread, polenta, or a side of roasted potatoes to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
