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Chicken Scarpariello
Chicken Scarpariello
0 Likes
Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Satisfying chicken scarpariello: chicken thighs and Italian sausage cooked with peppers, onions, pickled peppers, and potatoes for an easy, flavorful one-pot meal.
Ingredients:
  • 4 large bone-in, skin-on chicken thighs
  • 1 teaspoon Diamond kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound (4 to 6) sweet or hot Italian sausages
  • 1 large sweet yellow onion, cut into 1/2-inch strips
  • 2 red bell peppers, cut into 1/2-inch strips
  • 6 cloves garlic, sliced thinly
  • 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup brine from pickled peppers
  • 1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini)
  • 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
  • Crusty bread or cooked pasta (like linguine), for serving (optional)
Instructions:
  • Preheat your oven to a toasty 350°F.
  • Season and sear the chicken and sausages: Rub the chicken thighs with salt and pepper. Heat olive oil in a large pot over medium heat. Sear chicken skin side down until crispy and golden brown, about 6-8 minutes. Flip and cook for 3 more minutes. Remove and set aside. Sear sausages for 1 minute until browned. Flip and sear for another minute before transferring to the plate with the chicken.
  • Combine the vegetables and liquids in the pot: Sauté the onion, bell peppers, garlic, and rosemary until the onions are soft and transparent, roughly 5 minutes. Pour in the chicken broth, white wine, and pepper brine. Stir well, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce the liquid slightly.
  • Layer the chicken thighs, sausages, pickled peppers, and potatoes in the pot ensuring everything is well nestled. Spoon some cooking liquid over the potatoes, cover, and transfer to the oven for 45 minutes until chicken and potatoes are tender. Season with salt and pepper to taste before serving.
  • To plate: Arrange a chicken thigh, sausage, and a portion of vegetables on each plate. Drizzle with some of the flavorful cooking liquid. Serve with crusty bread or cooked pasta. Refrigerate any leftovers, covered, for up to 3 days. Enjoy the dish? Share your feedback by leaving stars and a comment!

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