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Chicken Scarpariello Recipe

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★★★★★

4.4 from 140 reviews

Chicken Scarpariello is a flavorful Italian-American dish featuring crispy seared chicken thighs cooked with spicy Italian sausage, sautéed bell peppers, pickled hot cherry peppers, garlic, white wine, and fresh rosemary. This skillet dish combines a crispy sear and a luscious pan sauce, finished with a touch of butter and lemon for brightness, making it a hearty and comforting meal perfect for family dinners.

Ingredients

Scale

Protein

  • 2 lbs Chicken Thighs Skin-on, bone-in
  • 1 lb Sweet or Hot Italian Sausage links

Vegetables & Aromatics

  • 2 Bell peppers (one red, one yellow), sliced
  • ½ cup Jarred pickled hot cherry peppers plus 2 tbsp of the brine
  • 4–6 Garlic cloves, smashed
  • 2 sprigs Fresh rosemary

Liquids & Fats

  • 3 tbsp Extra virgin olive oil
  • ½ cup Dry White Wine (Pinot Grigio)
  • 1 cup Low-sodium chicken broth
  • 2 tbsp Cold unsalted butter
  • ½ Lemon zest and juice

Other

  • ½ cup All-purpose flour for dredging
  • Salt & Freshly cracked black pepper, to taste

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels to ensure a good sear. Season generously with salt and pepper on both sides. Place the flour in a shallow bowl and lightly dredge each thigh, shaking off the excess to create a crust that will also thicken the sauce later.
  2. Sear the chicken: Heat 3 tablespoons of olive oil in a 12-inch heavy skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear without moving for 6-8 minutes until the skin turns deep golden and releases easily. Flip and sear the other side for 2 minutes. Remove the chicken to a platter; it will not be fully cooked yet.
  3. Brown the sausage: In the same pan, add whole sausage links. Brown them for 3-4 minutes per side, then transfer to a cutting board. Slice into 1-inch rounds and return to the pan for 1 minute to crisp the edges. Adjust oil amount if needed—add a splash if dry or remove excess fat if more than 3 tbsp.
  4. Rest the chicken: Transfer the chicken to a plate uncovered to keep the skin crisp by preventing steam softening.
  5. Sauté garlic and rosemary: Add smashed garlic cloves and fresh rosemary sprigs to the pan and sauté for about 1 minute until fragrant.
  6. Add peppers: Stir in sliced bell peppers and jarred hot cherry peppers. Sauté for 3-5 minutes until the bell peppers soften but still retain some bite.
  7. Deglaze with wine: Pour in the dry white wine and use a flat spatula to scrape up all the brown bits (fond) from the pan bottom. Let the wine reduce by half to concentrate flavor.
  8. Add broth and brine: Stir in chicken broth and 2 tablespoons of the pickled pepper brine along with dried oregano. Bring the mixture to a simmer.
  9. Simmer the chicken: Nestle the chicken thighs back into the pan on top of the peppers, ensuring the skin is not submerged. Simmer gently for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
  10. Finish the sauce: Increase the heat to high for 2 minutes to slightly thicken the sauce, then turn off the heat. Whisk in 2 tablespoons of cold unsalted butter and the lemon zest and juice to add richness and brightness.
  11. Serve: Spoon the sauce and peppers over the chicken. Garnish with freshly chopped parsley for color and freshness before serving.

Notes

  • Patting the chicken dry is essential for achieving a crispy skin.
  • Lightly dredging the chicken in flour helps create a crust and thickens the sauce during simmering.
  • Using a splatter guard helps contain oil splatter when searing chicken.
  • If the pan becomes too dry when browning sausage, add a splash of oil to prevent burning.
  • Do not submerge the chicken skin in the sauce during simmering to keep it crisp.
  • Adjust the number of hot cherry peppers and brine to control the spice level according to your taste.

Keywords: Chicken Scarpariello, Italian Chicken, Sausage recipe, Spicy Italian chicken, One-pan chicken dish

Find it online: https://mjrecipe.com/chicken-scarpariello-recipe/