Chicken Scarpariello
Chicken Scarpariello
Ingredients
For the Chicken and Sausage
- 4 bone-in, skin-on chicken thighs
- 4 hot Italian sausages
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Vegetables and Sauce
- 1 yellow onion, sliced
- 1 green bell pepper, cored, seeded, and sliced into 1/2-inch strips
- 1 red bell pepper, cored, seeded, and sliced into 1/2-inch strips
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup hot cherry peppers, jarred, halved
- 2 tablespoons cherry pepper pickling liquid
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Preheat your oven to 375°F. Prepare all vegetables: slice the onion and bell peppers into strips, mince the garlic, and chop the fresh parsley.
⏱️ 10 min•🌡️ 375
- 2
Pat the chicken thighs dry with paper towels. Season generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (such as a cast iron or Dutch oven) over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside on a plate.
⏱️ 12 min
- 4
Add the hot Italian sausages to the same skillet. Sear for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove sausages from the skillet and set aside with the chicken.
⏱️ 10 min
- 5
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, along with the sliced onion and bell peppers. Season with a pinch of salt. Sauté for 7-9 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 9 min
- 6
Stir in the minced garlic and chopped parsley. Cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Add the hot cherry peppers and their pickling liquid to the skillet. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
⏱️ 3 min
- 8
Pour in the chicken broth and bring the mixture back to a gentle simmer.
⏱️ 2 min
- 9
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering sauce in the skillet. Continue to simmer for 1-2 minutes, stirring, until the sauce has thickened to your desired consistency.
⏱️ 2 min
- 10
Return the seared chicken thighs and hot Italian sausages to the skillet, nestling them into the sauce and vegetables.
⏱️ 1 min
- 11
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 30 min•🌡️ 375
- 12
Carefully remove the skillet from the oven. Let the dish rest for a few minutes before serving hot, ideally with crusty bread to soak up the delicious sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Scarpariello
Ingredients
For the Chicken and Sausage
- 4 bone-in, skin-on chicken thighs
- 4 hot Italian sausages
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Vegetables and Sauce
- 1 yellow onion, sliced
- 1 green bell pepper, cored, seeded, and sliced into 1/2-inch strips
- 1 red bell pepper, cored, seeded, and sliced into 1/2-inch strips
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup hot cherry peppers, jarred, halved
- 2 tablespoons cherry pepper pickling liquid
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Preheat your oven to 375°F. Prepare all vegetables: slice the onion and bell peppers into strips, mince the garlic, and chop the fresh parsley.
⏱️ 10 min•🌡️ 375 - 2
Pat the chicken thighs dry with paper towels. Season generously on both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (such as a cast iron or Dutch oven) over medium-high heat. Once shimmering, add the chicken thighs skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside on a plate.
⏱️ 12 min - 4
Add the hot Italian sausages to the same skillet. Sear for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove sausages from the skillet and set aside with the chicken.
⏱️ 10 min - 5
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, along with the sliced onion and bell peppers. Season with a pinch of salt. Sauté for 7-9 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 9 min - 6
Stir in the minced garlic and chopped parsley. Cook for 1 minute until fragrant.
⏱️ 1 min - 7
Add the hot cherry peppers and their pickling liquid to the skillet. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 2-3 minutes.
⏱️ 3 min - 8
Pour in the chicken broth and bring the mixture back to a gentle simmer.
⏱️ 2 min - 9
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering sauce in the skillet. Continue to simmer for 1-2 minutes, stirring, until the sauce has thickened to your desired consistency.
⏱️ 2 min - 10
Return the seared chicken thighs and hot Italian sausages to the skillet, nestling them into the sauce and vegetables.
⏱️ 1 min - 11
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
⏱️ 30 min•🌡️ 375 - 12
Carefully remove the skillet from the oven. Let the dish rest for a few minutes before serving hot, ideally with crusty bread to soak up the delicious sauce.
⏱️ 5 min