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Chicken Scarpariello

A classic Italian-American dish featuring crispy chicken thighs, sweet Italian sausage, and pickled peppers in a tangy white wine vinegar sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 4-6 pieces chicken thighs bone-in, skin-on
  • 1 lb sweet Italian sausage sliced into coins
Sauce & Vegetables
  • 1 large onion sliced
  • 1 cup pickled cherry peppers sliced, stemmed and seeded
  • 4 cloves garlic minced
  • 0.5 cup dry white wine Pinot Grigio
  • 0.5 cup chicken broth
  • 0.25 cup pepper brine from the jar (or red wine vinegar)
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Dutch Oven or Deep Skillet
  • Tongs
  • Wooden spoon
  • Chef's knife

Method
 

  1. Pat chicken dry and season with salt and pepper.
  2. Heat oil in a large pot. Sear chicken skin-side down for 6-8 mins until crispy. Flip and cook 2 mins. Remove to a plate.
  3. Add sliced sausage to the pan and brown for 3-4 minutes. Remove to the plate.
  4. Sauté onions in the rendered fat until soft (5 mins). Add garlic and cook for 1 minute.
  5. Deglaze pan with white wine and pepper brine/vinegar, scraping up browned bits.
  6. Add chicken broth, oregano, and sliced peppers.
  7. Return chicken and sausage to the pan. Simmer for 15-20 minutes until chicken is cooked through.
  8. Garnish with fresh parsley and serve warm.

Notes

Be careful with salt; the sausage and pickled peppers can be quite salty, so taste the sauce before adding extra salt.