Chicken Scarpariello Italian American (Print version)
Tender chicken and spicy sausage simmer with sweet peppers in a tangy vinegar-wine reduction for zesty, robust Italian-American flavors.
# What goes in:
→ Meats
01 - 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
02 - 8 oz hot Italian sausage, cut into 1-inch pieces
→ Vegetables
03 - 1 medium onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 4 garlic cloves, minced
07 - 1 cup cherry peppers in brine, halved (mild or hot, to taste)
→ Liquids
08 - 1 cup dry white wine
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup red wine vinegar
→ Spices and Herbs
11 - 1 tsp dried oregano
12 - 1 tsp fresh rosemary, finely chopped
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil
→ For Serving
15 - Fresh parsley, chopped (optional)
# Cooking steps:
01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
03 - In a large oven-proof skillet or Dutch oven, heat olive oil over medium-high heat. Add sausage pieces and cook until browned on all sides, about 4 minutes. Remove and set aside.
04 - In the same pan, place chicken thighs skin-side down. Brown for 5 to 7 minutes per side until deeply golden. Remove and set aside with the sausage.
05 - Drain excess fat from the pan, leaving about 1 tablespoon. Add sliced onions, bell peppers, and minced garlic. Sauté until vegetables soften, about 5 minutes.
06 - Stir in the halved cherry peppers and cook for 2 minutes until fragrant.
07 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
08 - Add chicken broth, red wine vinegar, dried oregano, and rosemary. Return the browned sausage and chicken to the pan, arranging chicken skin-side up.
09 - Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the oven. Bake for 30 minutes until the chicken is cooked through and the sauce has thickened.
10 - Remove from the oven, garnish with freshly chopped parsley, and serve directly from the skillet.
# Tips from flavorandfeast:
01 -
- The combination of tangy vinegar, sweet peppers, and spicy sausage creates a sauce that tastes like it took all day but honestly comes together fast.
- Bone in chicken thighs stay incredibly juicy and soak up every bit of that briny peppery broth.
02 -
- Dont skip browning both the sausage and chicken because that step creates the fond that gives the entire dish its depth.
- Leaving the pan uncovered in the oven is essential because covering it traps steam and the sauce will never reduce properly.
03 -
- Let the chicken thighs come to room temperature for fifteen minutes before searing so they brown more evenly and cook through at the same rate.
- A splash of extra vinegar at the end brightens everything up if the sauce tastes too heavy after reducing.