If you’re craving a dish that bursts with vibrant flavors and hearty textures, the Chicken Scarpariello Recipe is an absolute must-try. This classic Italian-American favorite brings together tender chicken thighs, savory sausage, and a tangy, slightly spicy sauce that’s perfectly balanced with herbs and peppers. Every bite offers a comforting symphony of taste that feels both rustic and elegant, making it a fantastic dish for casual weeknight dinners or impressing guests around the table.
Ingredients You’ll Need
The beauty of the Chicken Scarpariello Recipe lies in its use of simple, yet essential ingredients that work harmoniously to create a rich and flavor-packed meal. Each component plays a vital role—whether it’s the aromatic herbs, the tangy vinegar, or the spicy peppers—to deliver a satisfying experience.
- 4 bone-in, skinless chicken thighs: These provide juicy, tender meat that soaks up all the delicious sauce.
- 1 tablespoon olive oil: For a golden sear that locks in moisture and adds a subtle fruity note.
- 1/2 pound Italian sausage (mild or spicy), casing removed and crumbled: Adds bold, savory depth and a touch of spice.
- 4 cloves garlic, minced: Infuses the dish with warm, aromatic flavor.
- 1/2 cup white wine: Perfect for deglazing and bringing brightness to the sauce.
- 1/4 cup red wine vinegar: Offers an essential tang that balances the richness.
- 1/2 cup chicken broth: Keeps the sauce luscious and adds savory undertones.
- 1 teaspoon dried oregano: Brings earthy, floral notes typical of Italian cooking.
- 1 teaspoon dried thyme: Adds subtle herbal complexity.
- 1/2 teaspoon red pepper flakes (optional): For those who love a little kick of heat to brighten the dish.
- 1 bell pepper, sliced: Introduces sweetness and a satisfying crunch.
- 1/2 cup cherry peppers or hot Italian peppers, sliced (optional): Enhances flavor with zesty, spicy punch and a pop of color.
- Salt and pepper to taste: Essential for seasoning and bringing all flavors together.
- Fresh parsley, chopped (for garnish): Adds freshness and a touch of green vibrancy.
How to Make Chicken Scarpariello Recipe
Step 1: Season and Sear the Chicken
Start by generously seasoning the chicken thighs with salt and pepper on both sides. Heating olive oil in a large skillet over medium-high heat, sear the chicken for about 5 to 6 minutes per side until a beautiful golden crust forms. This step locks in the moisture, ensuring each bite is juicy and flavorful. Once cooked through, set the chicken aside while you build the sauce.
Step 2: Brown the Sausage and Garlic
In the same skillet, add the crumbled Italian sausage and cook it until browned and irresistibly crispy, about 5 to 7 minutes. The rendered fat adds a rich backbone to the dish. Stir in the minced garlic and cook for an additional minute, letting its aroma fill your kitchen and deepen the sauce’s flavor profile.
Step 3: Deglaze and Build the Sauce
Now comes the magic: pour in the white wine to deglaze the pan, scraping up those flavorful browned bits stuck to the bottom. Then add red wine vinegar, chicken broth, dried oregano, dried thyme, and if you like a spicy touch, the red pepper flakes. Stir everything together and bring the mixture to a gentle simmer, allowing the flavors to harmonize beautifully.
Step 4: Simmer with Vegetables and Chicken
Return the chicken thighs to the skillet, along with any juices collected on the plate. Add the sliced bell peppers and cherry or hot Italian peppers if you’re using them. Cover the pan and simmer for 10 to 15 minutes, letting the chicken become tender and soak up all the vibrant flavors of the sauce and peppers.
Step 5: Finish the Sauce
Remove the chicken from the skillet once tender and set aside. Allow the sauce to continue simmering for another 3 to 5 minutes — this short reduction thickens the sauce slightly, intensifying its tangy, savory goodness before plating.
Step 6: Serve and Garnish
Return the chicken to the skillet or plate it nicely before ladling the sausage, peppers, and luscious sauce over the top. Garnish generously with fresh parsley to add brightness and gorgeous color contrast just before serving.
How to Serve Chicken Scarpariello Recipe
Garnishes
A sprinkle of freshly chopped parsley is essential for a fresh, herbal note that cuts through the richness. You could also add a few lemon wedges on the side for those who love an extra burst of acidity.
Side Dishes
This dish shines when paired with simple sides like creamy polenta, buttery mashed potatoes, or crusty Italian bread to mop up every last drop of the savory sauce. A crisp green salad also complements perfectly, balancing the richness with fresh crunch.
Creative Ways to Present
Try plating the Chicken Scarpariello Recipe over a bed of sautéed greens or tossed with rustic pasta to soak in the sauce. Alternatively, serving it family-style in a large skillet invites everyone to dig in and share the hearty goodness together.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chicken Scarpariello in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, making for an easy next-day meal that tastes just as vibrant.
Freezing
This dish freezes well if you want to prepare in advance. Portion the chicken and sauce into freezer-safe containers, leaving some room for expansion. Freeze for up to 2 months for convenient meals that are ready when you are.
Reheating
For best results, gently reheat leftovers in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much. Avoid microwaving for extended times to keep the chicken tender and sauce flavorful.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and are just as flavorful, though bone-in pieces add a bit more depth to the sauce and stay juicier during cooking.
Is it necessary to use both white wine and red wine vinegar?
Yes, they each play distinct roles—the white wine adds brightness and acidity, while the red wine vinegar contributes a sharp tanginess that’s signature to Chicken Scarpariello Recipe’s flavor profile.
How can I make this dish less spicy?
Simply omit the red pepper flakes and cherry or hot Italian peppers. The sausage and bell peppers still give plenty of flavor without the heat.
Can I substitute Italian sausage with another type of sausage?
Of course! You can try sweet or spicy sausage varieties, or even chorizo for a unique twist. Just adjust the seasoning to balance the flavors.
What wine pairs well with Chicken Scarpariello Recipe?
A crisp, medium-bodied white wine like Pinot Grigio or Sauvignon Blanc complements this dish beautifully, enhancing its bright and savory notes without overpowering them.
Final Thoughts
This Chicken Scarpariello Recipe is one of those dishes that feels like a warm hug from the inside out. It’s vibrant, soulful, and surprisingly simple to prepare, making it a perfect addition to your recipe collection. I can’t wait for you to give it a try and experience firsthand how the marriage of tangy, spicy, and savory elements creates a truly unforgettable meal. Happy cooking!
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Chicken Scarpariello Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Scarpariello is a flavorful Italian-American dish featuring succulent bone-in chicken thighs cooked with spicy Italian sausage, bell peppers, and tangy cherry peppers. Simmered in a zesty sauce of white wine, red wine vinegar, and herbs, this skillet-cooked classic delivers a perfect balance of heat and savory richness, ideal for a hearty family meal.
Ingredients
Chicken and Sausage
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casing removed and crumbled
Vegetables and Peppers
- 4 cloves garlic, minced
- 1 bell pepper, sliced
- 1/2 cup cherry peppers or hot Italian peppers, sliced (optional)
Liquids and Seasonings
- 1/2 cup white wine
- 1/4 cup red wine vinegar
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: Pat the bone-in, skinless chicken thighs dry and season both sides generously with salt and pepper to prepare for searing.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5 to 6 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Cook the sausage: In the same skillet, add the crumbled Italian sausage. Cook for 5 to 7 minutes until browned and crispy. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Deglaze and build the sauce: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Add red wine vinegar, chicken broth, dried oregano, dried thyme, and red pepper flakes if using. Stir well and bring the mixture to a simmer.
- Simmer chicken with peppers: Return the seared chicken thighs along with any juices back to the skillet. Add the sliced bell pepper and cherry peppers if using. Cover and let simmer gently for 10 to 15 minutes, allowing the chicken to become tender and the flavors to meld.
- Reduce the sauce: Remove the chicken from the skillet. Continue to simmer the sauce uncovered for 3 to 5 minutes until it thickens slightly and intensifies in flavor.
- Serve: Plate the chicken with the sausage, bell peppers, and sauce. Garnish with chopped fresh parsley before serving.
Notes
- Using bone-in chicken thighs ensures moist and flavorful meat but boneless thighs can be substituted for quicker cooking.
- The cherry peppers add a mild heat and tangy flavor; you can omit or adjust the quantity to your spice preference.
- White wine can be substituted with chicken broth if you prefer a non-alcoholic version.
- Make sure to deglaze the pan well to capture the rich browned bits which add deep flavor to the sauce.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
