Restaurant-Style Chicken Scarpariello Recipe
Chicken Scarpariello is a flavorful Italian-American dish featuring juicy chicken thighs, savory Italian sausage, and zesty pickled peppers. This one-pan meal is packed with savory, tangy, and slightly spicy flavors, perfect for a gourmet dinner that feels like a restaurant-quality meal at home.
Equipment
- Large skillet or Dutch oven for searing and simmering
- Tongs for turning chicken and sausage
- Wooden spoon for stirring and breaking up sausage
- Measuring cups for broth and wine
- Knife and cutting board for prepping chicken and vegetables
Ingredients
- 4-6 Chicken thighs skin-on, bone-in
- 3 Italian sausages spicy or sweet, links or crumbled
- 1/2 cup Pickled cherry peppers or pepperoncini
- 1/2 cup Dry white wine Pinot Grigio or Sauvignon Blanc
- 1 cup Chicken broth
- 2 tbsp Olive oil
- 1 tbsp White wine vinegar or red wine vinegar
- 4 Garlic cloves sliced
- 1 Sprig fresh rosemary or 1 teaspoon dried
- 1 Sprig fresh thyme or 1/2 teaspoon dried
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges optional, for serving
Instructions
- Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy. Flip and cook for another 4 minutes. Remove and set aside.
- In the same pan, add the sausage and cook for 5-6 minutes until browned. Remove and set aside with the chicken.
- In the same pan, add garlic, rosemary, and thyme. Sauté for 1-2 minutes until fragrant. Add the pickled peppers and sauté for another minute.
- Pour in the white wine to deglaze the pan, scraping up the browned bits. Let the wine reduce for 2-3 minutes.
- Add chicken broth and white wine vinegar to the pan. Bring the sauce to a simmer, then return the chicken and sausage to the pan, skin-side up.
- Cover loosely with a lid or foil and simmer for 20 minutes, until the chicken is cooked through and reaches 165°F internally.
- Garnish with fresh parsley and serve with extra sauce. Pair with roasted vegetables, mashed potatoes, or crusty bread.
Notes
- Bone-in thighs are best for flavor and crispy skin. For boneless thighs or chicken breasts, reduce the cooking time by about 5-7 minutes.
- If you prefer a lighter dish, use turkey or chicken sausage. For more heat, opt for hot Italian sausage.
- Adjust the quantity based on your spice preference. Pepperoncini or banana peppers can be used if you can't find cherry peppers.
- You can make this dish a day ahead and reheat gently on the stovetop for easy entertaining.
- If you don’t cook with alcohol, replace white wine with chicken broth and add a splash of white wine vinegar for acidity.