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Chicken Scarpariello
Sofia

Chicken Scarpariello

This bold and tangy Italian-American dish features juicy chicken, spicy sausage, peppers, and a zesty white wine-vinegar sauce. A perfect balance of savory, sweet, and sour — hearty and satisfying for any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1½ lbs bone-in skin-on chicken thighs or drumsticks
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • ¾ lb Italian sausage cut into 1-inch pieces (mild or hot)
  • 1 small onion sliced
  • 3 garlic cloves minced
  • 1 cup cherry peppers whole or halved, from a jar, plus a few spoonfuls of brine
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Optional: chopped parsley for garnish

Method
 

  1. Sear the Chicken:
  2. Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side. Transfer to a plate.
  3. Brown the Sausage:
  4. In the same pan, add sausage pieces and cook until browned. Remove and set aside with the chicken.
  5. Sauté the Aromatics:
  6. Reduce heat to medium. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
  7. Deglaze the Pan:
  8. Add white wine to the pan and scrape up any browned bits. Simmer for 2 minutes. Then add chicken broth, red wine vinegar, cherry peppers, pepper brine, and oregano.
  9. Simmer Everything Together:
  10. Return chicken and sausage to the pan. Cover and simmer over low heat for 20–25 minutes, until chicken is cooked through and flavors are well combined.
  11. Serve:
  12. Garnish with parsley if desired. Serve hot with crusty bread, roasted potatoes, or over pasta.

Notes

  • Cherry peppers add both spice and tang — adjust amount to your heat preference.
  • For a thicker sauce, remove the lid in the last 5 minutes to reduce slightly.
  • This dish can be made ahead and reheated — it gets even better the next day.
  • Use boneless chicken if preferred, but reduce cooking time accordingly.