Go Back
–+ servings
Chicken Scarpariello

Hearty Chicken Scarpariello that Sparks Delicious Memories

Enjoy a comforting Chicken Scarpariello, a hearty Italian dish featuring chicken and sausage, perfect for family gatherings and quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in and skin-on enhances moisture and flavor
  • 1 teaspoon Kosher Salt Adjust based on personal taste preferences
  • 1 teaspoon Black Pepper Freshly ground adds depth
For the Cooking Base
  • 2 tablespoons Extra-Virgin Olive Oil Use for sautéing
  • 1 pound Italian Sausage Choose hot for a spicy kick or sweet for a milder taste
  • 1 medium Yellow Onion Sliced thinly
  • 1 medium Red Bell Pepper Adds vibrant color and sweetness
  • 3 cloves Garlic Freshly minced
For the Sauce
  • 1 cup Dry White Wine Acidity balances the dish; can substitute chicken broth
  • 1/2 cup Pickled Cherry or Pepperoncini Peppers Infuse tanginess
  • 1 cup Low-Sodium Chicken Broth Ensures moisture
  • 2 tablespoons White Wine Vinegar Bright acidity; substitute apple cider vinegar if preferred
  • 1 teaspoon Dried Oregano Adds an earthy note
Final Touch
  • 2 tablespoons Fresh Parsley Chopped, optional for garnish

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Chicken Scarpariello
  1. Sear chicken by seasoning thighs generously with salt and pepper. Heat olive oil in the pot and sear chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for 5 more minutes. Remove and set aside.
  2. In the same pot, sauté sliced onion and red bell pepper until softened, about 5-7 minutes. Add minced garlic and sauté for an additional minute.
  3. Slice Italian sausage into thick rounds and cook in the pot for 5-6 minutes until browned.
  4. Deglaze the pot with dry white wine, scraping up browned bits, and simmer for 3-4 minutes.
  5. Add seared chicken, low-sodium chicken broth, white wine vinegar, and pickled peppers, along with oregano. Stir to combine.
  6. Cover and simmer on low heat for 45 minutes until chicken is tender.
  7. Serve hot over rice or alongside roasted potatoes. Optionally, garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For extra spice, use hot Italian sausage and increase the amount of pickled peppers. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!