Chicken Scarpariello
Chicken Scarpariello is a classic Italian-American dish made with seared chicken thighs, Italian sausage, pickled peppers, white wine, and herbs, served alongside crispy roasted fingerling potatoes. Bold, rustic, and packed with vibrant flavor.
4 Servings
Ingredients
- 1½ pounds fingerling potatoes halved
- 6 tablespoons extra virgin olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 3 links sweet Italian sausage
- 6 large bone-in skin-on chicken thighs
- 2 large yellow onions chopped
- ½ large red bell pepper chopped
- 6 garlic cloves minced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- ½ cup pickled peppers mild or spicy, according to preference
- ¼ cup white vinegar
- 3 sprigs fresh rosemary
- Fresh flat-leaf parsley chopped (for garnish)
Instructions
Prepare the Oven and Potatoes
- Preheat the oven to 450°F (232°C). Arrange racks in the upper and lower thirds of the oven.
- On a rimmed baking sheet, toss the halved fingerling potatoes with 3 tablespoons of olive oil, salt, and pepper. Place each potato cut side down on the tray. Roast on the lower oven rack for 20 to 30 minutes, or until golden and fork-tender.
Brown the Sausage
- In a large, oven-safe skillet over medium heat, warm 3 tablespoons of olive oil. Add the sausage links and sear for 6 to 8 minutes, turning occasionally, until evenly browned on all sides. Transfer the browned sausages to a plate. They do not need to be fully cooked at this stage.
Sear the Chicken
- Season the chicken thighs generously with salt and pepper. Add them, skin-side down, to the same skillet. Cook for 8 to 10 minutes, turning once, until both sides are browned. Remove the chicken from the pan and set aside with the sausage.
Sauté the Vegetables
- In the remaining fat, add chopped onions, red bell pepper, and minced garlic. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Deglaze and Build the Sauce
- Pour in the dry white wine and simmer for approximately 8 minutes, or until the alcohol has evaporated and the mixture has slightly reduced. Stir in the chicken broth, pickled peppers, white vinegar, and rosemary sprigs. Bring to a gentle boil and allow to simmer for 5 additional minutes.
Return Chicken and Bake
- Return the seared chicken thighs to the skillet, skin-side up. Place the skillet on the upper oven rack and roast for 10 minutes.
Add Sausage and Finish
- Carefully add the sausages back into the skillet. Continue roasting for an additional 5 to 10 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).
Serve
- Garnish the skillet with freshly chopped parsley and serve hot alongside the roasted fingerling potatoes.
Notes
To ensure this Chicken Scarpariello is gluten-free, confirm that the Italian sausage and chicken broth you are using do not contain wheat or gluten-based additives. Opt for certified gluten-free sausage and broth as needed.