Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy roasted baby potatoes, seared bone-in chicken thighs, spicy Italian sausage, and a tangy sauce made with pickled cherry peppers, white wine, and herbs. The combination of savory and tangy elements creates a hearty and comforting meal perfect for dinner. Roasting the potatoes separately ensures a crispy texture, while baking the assembled dish melds all the delicious flavors together.
Ingredients
Scale
For the Chicken and Sausage:
- 1½ pounds bone-in skin-on chicken thighs
- 1 pound Italian sausage, cut into 2-inch pieces
- 2 tablespoons olive oil
- salt and pepper to taste
For The Potatoes:
- 1 cup baby potatoes, halved
- 2 tablespoons olive oil
- salt and pepper to taste
For the Sauce:
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium or no sodium added)
- ½ cup dry white wine
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1 cup jarred pickled cherry peppers, halved (mild or hot)
- ½ cup brine from the cherry peppers
- 2 medium red bell peppers, sliced (optional)
- 1 sprig fresh rosemary (or thyme)
For Garnish:
- fresh parsley, chopped
- lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and baking the dish.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet. Roast in the oven for 25 minutes or until golden and crispy. Remove from oven but keep potatoes on the baking sheet.
- Season and Sear Chicken: Season chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove chicken and set aside.
- Cook Sausage: In the same pan, brown the sausage pieces until just cooked through, approximately 5-7 minutes. Remove and set aside with the chicken.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
- Deglaze and Make Sauce: Pour in white wine, scraping the bottom of the pan to loosen browned bits. Simmer for 3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, cherry pepper brine, sliced red bell peppers, and rosemary or thyme. Stir to combine thoroughly.
- Assemble and Roast: Transfer seared chicken, browned sausage, and sauce to the baking sheet with roasted potatoes. Spread ingredients evenly to ensure uniform cooking. Return to oven and roast for 25 minutes, until chicken reaches an internal temperature of 165°F and sauce thickens slightly.
- Garnish and Serve: Garnish with freshly chopped parsley and optional lemon wedges. Serve with crusty bread or pasta to enjoy the flavorful sauce.
Notes
- Use bone-in, skin-on chicken for best flavor and texture; boneless works but won’t be as rich.
- Choose mild or hot pickled cherry peppers based on your spice preference.
- Do not skip the cherry pepper brine; it adds essential brightness and depth to the sauce.
- Roasting the potatoes separately is crucial to maintain crispiness and avoid sogginess.
- This dish makes excellent leftovers and flavors meld even more after a day.
