Chicken Scarpariello

Learn how to make Chicken Scarpariello - a one-pan meal made up of crispy chicken thighs, Italian sausage with spicy cherry peppers, and a zingy sauce!

Course Main Course

Cuisine American, Italian

Keyword chicken scarpariello

Freezer Friendly Yes

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 668kcal

Ingredients

2-3 links sweet italian sausage
3 Tablespoons olive oil, divided
6 chicken thighs, bone in with skin
2 large shallots, minced
10 garlic cloves sliced
3/4 cup dry white wine pinot grigio or similar
1 large rosemary sprig
1 cup chicken stock
3 Tablespoons cherry pepper brine, from the pepper jar
1/3 cup hot cherry peppers
1/4 tsp garlic powder
1/4 tsp onion powder
3-4 medium-size red potatoes, quartered
2-3 Tablespoon chopped parsley
kosher salt and black pepper

Instructions

Preheat oven to 425℉
Brown the sausage: In a Tablespoon of olive oil, brown the sausage, flipping it often to brown all sides. When it's browned, transfer to a plate and set aside (the sausage will not be fully cooked at this point, just browned).
Brown the chicken: Season the chicken thighs on both sides with a generous sprinkle of kosher salt and pepper. Add 2 tablespoons of olive oil to the pan you cooked the sausage in, then place the chicken thighs skin-side down. Brown the chicken for about 3 minutes per side. Don't overcrowd the pan, or the chicken thighs won't brown properly. If you can't fit them, brown them in batches. Transfer the browned chicken to a clean plate once finished.
Sauté the shallots and garlic: In the same pan, splash in a little chicken stock to deglaze the pan, using a flat wooden spoon to lift any bits off the bottom. Let the liquid dry up a little before cooking the shallots and garlic in it for 1 1/2 to 2 minutes, stirring constantly to avoid burning. The shallots and garlic should only be softened, not browned.
Deglaze with wine: Add 1 cup of dry white wine to fully deglaze the pan, using a wooden spoon to lift any bits from the bottom. Add the rosemary sprig. Let this cook for about 2 minutes.
Add the remaining ingredients: Add the chicken stock, cherry pepper brine, sliced cherry peppers, garlic powder & onion powder, and potatoes. Simmer for about 2 minutes. Then nestle the browned chicken and sausage into the sauce between the potatoes. Spoon the sauce generously over the chicken and sausage to flavor it before roasting.
Roast: Cover with a fitted lid (or foil works) and bake at 425℉ for 20 minutes, then uncover and roast for another 15 minutes. The chicken thighs should reach an internal temp of 185-195F for the best tenderness.
Serve: Top with chopped fresh parsley, then serve the chicken thighs, sausage, and potatoes with sauce spooned over top!

Video

Notes

Prep ingredients ahead of time: This isn't something I do in my videos just because of the flow, but prepping ingredients before cooking is a great way to ensure a seamless cooking process. It's also helpful if you're just beginning to cook!

Keep leftovers refrigerated in an airtight container for 3-4 days.

Nutrition