Description
Chicken Scarpariello is a vibrant Italian-American dish featuring crispy seared chicken thighs and spicy Italian sausage cooked with tangy pickled hot cherry peppers, bell peppers, garlic, rosemary, and a bright white wine sauce. This skillet meal delivers rich, layered flavors and a beautiful balance of heat, acidity, and herbaceous notes, perfect for a comforting yet sophisticated weeknight dinner.
Ingredients
Scale
Chicken and Sausage
- 2 lbs Chicken Thighs Skin-on, bone-in
- 1 lb Sweet or Hot Italian Sausage links
- ½ cup All-purpose flour for dredging
Vegetables and Aromatics
- 2 Bell peppers (1 red, 1 yellow), sliced
- ½ cup Jarred pickled hot cherry peppers plus 2 tbsp of the brine
- 4–6 Garlic cloves, smashed
- 2 sprigs Fresh rosemary
Liquids and Fats
- 3 tbsp Extra virgin olive oil
- ½ cup Dry White Wine (Pinot Grigio recommended)
- 1 cup Low-sodium chicken broth
- 2 tbsp Cold unsalted butter
- ½ Lemon zest and juice
Seasonings
- Salt & Freshly cracked black pepper
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly cracked black pepper. Lightly dredge each thigh in the ½ cup of all-purpose flour, shaking off excess. This will create a crust and help thicken the sauce later.
- Sear the Chicken: Heat 3 tablespoons of extra virgin olive oil in a 12-inch heavy skillet over medium-high heat until shimmering. Place chicken thighs skin-side down, using a splatter guard to contain oil splatter. Sear without moving them for 6-8 minutes until the skin turns deep golden and releases easily. Flip the thighs and sear for another 2 minutes. Remove chicken to a platter; they won’t be fully cooked yet.
- Cook the Sausage: In the same pan with the chicken fat, add the whole sausage links. Brown them for 3-4 minutes per side. Transfer to a cutting board, slice into 1-inch rounds, then return the rounds to the pan and cook for an additional minute to crisp the edges. If the pan is dry, add a splash of olive oil; if there is excess fat, spoon some out.
- Keep Chicken Warm: Transfer the chicken to a plate uncovered to prevent the skin from softening by steam.
- Sauté Aromatics: Add the smashed garlic cloves and rosemary sprigs to the pan. Sauté for about 1 minute until fragrant.
- Add Peppers: Add sliced red and yellow bell peppers along with the pickled hot cherry peppers. Sauté for 3-5 minutes until the bell peppers soften slightly.
- Deglaze with Wine: Pour in the dry white wine. Use a flat spatula to scrape up all the flavorful browned bits (fond) on the bottom of the pan. Allow the wine to reduce by half to concentrate flavors.
- Simmer Sauce: Add the low-sodium chicken broth and 2 tablespoons of the hot cherry pepper brine (vinegar). Bring the mixture to a simmer.
- Cook Chicken Through: Nestle the partially cooked chicken thighs back into the pan on top of the peppers, taking care not to submerge the skin to keep it crispy. Simmer gently for 12-15 minutes or until the internal temperature reaches 165°F.
- Finish Sauce and Chicken: Increase heat to high for 2 minutes to concentrate the sauce. Then turn off the heat and whisk in 2 tablespoons of cold unsalted butter along with the lemon zest and juice to add richness and brightness.
- Serve: Spoon the sauce, peppers, and sausage around the chicken. Garnish with fresh parsley for color and freshness if desired. Serve hot.
Notes
- Patting the chicken skin dry is crucial for a crispy crust.
- Use a splatter guard during searing to minimize oil splatter.
- Keep chicken uncovered on a plate to maintain crisp skin before simmering.
- Adjust heat level by choosing sweet or hot Italian sausage and adjusting the amount of pickled hot peppers.
- The lemon zest and juice added at the end brighten the flavor and balance the richness.
- If pan has excess fat after sausage browning, spoon it out to avoid greasiness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Keywords: Chicken Scarpariello, Italian Chicken, Italian Sausage Recipe, Spicy Chicken, Pickled Peppers, One Pan Chicken Dish