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Chicken Scarpariello

Savoring Chicken Scarpariello: A Flavorful Dinner Delight

Discover the magic of Chicken Scarpariello, a flavorful dish with tender chicken and spicy sausage in a tangy broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 thighs bone-in, skin-on chicken This main protein delivers rich flavor and a tender texture.
  • 1 tsp kosher salt Enhances overall flavor; sea salt can be used as a substitute.
  • 1 tsp freshly ground black pepper Adds heat; swap in white pepper for a milder flavor.
For the Sauté
  • 2 Tbsp extra-virgin olive oil Ideal for sautéing; you can substitute with grapeseed or avocado oil.
  • 4 links hot or sweet Italian sausage Introduces richness and spice.
  • 1 large yellow onion Contributes sweetness; shallots can be a milder substitute.
  • 1 large red bell pepper Adds sweetness and vibrant color.
  • 4 cloves garlic Provides aromatic flavor; use garlic powder if out of fresh.
For the Flavorful Sauce
  • 1 cup dry white wine Enhances flavor; chicken broth can replace it for a non-alcoholic version.
  • 6-8 peppers pickled cherry or pepperoncini peppers Adds tanginess and spice.
  • 1/2 cup low-sodium chicken broth Supplies moisture and depth of flavor.
  • 1/4 cup white wine vinegar Imparts acidity; apple cider vinegar can serve as a substitute.
  • 1 tsp dried oregano Offers an earthy essence; substitute with fresh oregano if desired.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Chicken Scarpariello
  1. Season the bone-in, skin-on chicken thighs with kosher salt and freshly ground black pepper, and let sit for about 10 minutes.
  2. In a large skillet, heat 2 tablespoons of extra-virgin olive oil and sear the chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and sear the other side for 5-6 minutes. Remove from skillet.
  3. Sauté the thinly sliced onion, red bell pepper, and minced garlic in the same skillet for 3-4 minutes until softened.
  4. Pour in one cup of dry white wine to deglaze the skillet, scraping up browned bits. Simmer for 2-3 minutes until reduced.
  5. Return the seared chicken thighs to the skillet, adding the sausage, pickled peppers and juice, chicken broth, and white wine vinegar. Stir gently.
  6. Cover and simmer on low for approximately 40-50 minutes until the chicken is fully cooked through and tender.
  7. Remove from heat and serve over rice or alongside roasted potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 36gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Prepare Chicken Scarpariello a day in advance to let flavors meld. Reheat gently before serving.

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