Chicken Scarpariello with Sausage (Print Page)

Zesty braised chicken with sausage, cherry peppers, white wine and herbs—robust Italian-American flavors.

# What You Need:

→ Meats

01 - 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
02 - 8 oz hot Italian sausage, cut into 1-inch pieces

→ Vegetables

03 - 1 medium onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 4 garlic cloves, minced
07 - 1 cup cherry peppers in brine, halved (mild or hot, to taste)

→ Liquids

08 - 1 cup dry white wine
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup red wine vinegar

→ Spices and Herbs

11 - 1 tsp dried oregano
12 - 1 tsp fresh rosemary, finely chopped
13 - Salt and black pepper, to taste

→ For Serving

14 - Fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
03 - In a large oven-proof skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the sausage pieces and cook until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside.
04 - In the same pan, place the chicken thighs skin-side down. Sear for 5 to 7 minutes per side until deeply golden. Remove the chicken and set aside with the sausage.
05 - Drain excess fat from the pan, leaving about 1 tbsp. Add the sliced onions, bell peppers, and minced garlic. Sauté until the vegetables soften, about 5 minutes.
06 - Stir in the halved cherry peppers and cook for an additional 2 minutes to release their briny heat.
07 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
08 - Add the chicken broth, red wine vinegar, dried oregano, and fresh rosemary. Return the sausage and chicken to the pan, arranging the chicken skin-side up.
09 - Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the oven. Bake for 30 minutes until the chicken is cooked through and the sauce has thickened.
10 - Remove from the oven and let rest briefly. Garnish with freshly chopped parsley before serving.

# Expert Tips:

01 -
  • The tangy sweet heat from cherry peppers and vinegar creates a sauce that tastes like it took all day but barely needs an hour.
  • Everything cooks in one pan, which means the flavors build on each other and you only have one dish to wash afterward.
02 -
  • Do not skip drying the chicken thoroughly because wet skin will steam instead of crisp and you will lose the best part of the dish.
  • Letting the wine reduce fully before adding the other liquids concentrates the flavor and prevents the sauce from tasting watered down.
03 -
  • Use a cast iron skillet or heavy Dutch oven because they hold heat evenly and produce a better crust on the meat than lighter pans.
  • Taste the cherry pepper brine before adding extra salt to the sauce because those little peppers carry a surprising amount of sodium.

Return