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Chicken Scarpariello: Italian-American Chicken Thighs Recipe

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4.4 from 76 reviews

Chicken Scarpariello is a hearty and flavorful Italian-American dish featuring juicy bone-in, skin-on chicken thighs, spicy Italian sausage, sweet red bell peppers, and tangy pickled cherry peppers simmered in a savory vinegar and white wine sauce. This one-pan meal is bold, comforting, and perfect for a satisfying dinner, ready in under an hour.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken and Sausage

  • 2 1/2 pounds bone-in, skin-on chicken thighs (4 to 5 large thighs)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil
  • 3-4 links hot Italian sausage (about 1 pound) – mild Italian sausage can be used for less spice

Vegetables and Aromatics

  • 1 medium onion, sliced
  • 1 large red bell pepper, sliced
  • 8 cloves garlic, chopped
  • 10 pickled cherry peppers (hot or sweet) plus 1/4 cup pickling juice from the jar

Liquids

  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock

For Serving

  • Fresh chopped parsley
  • Red chili flakes

Instructions

  1. Season and Sear Chicken: Pat the chicken thighs dry, then season generously with salt and black pepper. Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs skin side down and sear until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
  2. Cook the Sausage: In the same pan, add the Italian sausage links and cook until browned all over, about 6-8 minutes. Remove the sausage and set aside with the chicken.
  3. Sauté Vegetables and Garlic: Add the sliced onion, red bell pepper, and chopped garlic to the pan and sauté in the remaining oil and rendered fat until softened and fragrant, about 5 minutes.
  4. Add Pickled Cherry Peppers: Stir in the pickled cherry peppers and their pickling juice, cooking for 2-3 minutes to combine flavors.
  5. Deglaze with White Wine: Pour in the dry white wine, scraping up any brown bits from the bottom of the pan. Allow the wine to reduce slightly, approximately 3-4 minutes.
  6. Add Chicken Stock and Return Meats: Pour in the chicken stock, then place the seared chicken thighs and browned sausage back into the pan, submerging them in the sauce.
  7. Simmer to Finish Cooking: Reduce heat to medium-low and simmer uncovered for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened to a flavorful consistency.
  8. Garnish and Serve: Sprinkle freshly chopped parsley and red chili flakes over the top before serving hot.

Notes

  • For a milder version, substitute hot Italian sausage and pickled cherry peppers with mild varieties.
  • Bone-in, skin-on chicken thighs provide the best flavor and juiciness; skinless can be used but may yield less rich taste.
  • If you don’t have pickled cherry peppers, substitute with sliced banana peppers and add a splash of vinegar for tang.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
  • Serve with crusty bread, polenta, or over pasta for a complete meal.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian American

Find it online: https://ellarecipe.com/chicken-scarpariello-italian-american-chicken-thighs-with-spicy-sausage-peppers-and-tangy-vinegar-sauce-recipe/