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
Scale
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.
