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Chicken Scarpariello (Braised Chicken & Sausage with Peppers) Recipe

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4.1 from 65 reviews

Chicken Scarpariello is a classic Italian-American dish featuring tender braised chicken thighs combined with savory Italian sausage, sweet and spicy pickled cherry peppers, and a vibrant sauce made from tomatoes, bell peppers, garlic, and herbs. This one-pot meal is slow-cooked to perfection in the oven, resulting in richly flavored, juicy chicken infused with tangy, spicy, and aromatic notes—perfect for a comforting family dinner.

Ingredients

Protein

  • 6 bone-in skin-on chicken thighs
  • 1 lb Italian sausage (hot or mild)

Vegetables & Aromatics

  • 1 small yellow onion, sliced
  • 1 orange or red bell pepper, thinly sliced
  • 1 pint ripe cherry tomatoes, halved
  • 4 garlic cloves, thinly sliced

Liquids & Sauces

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 16 oz jar sliced pickled cherry peppers (hot or sweet)
  • 1/2 cup cherry pepper juice (from the jar of peppers)
  • 2 tablespoons tomato paste

Herbs & Spices

  • 3 tablespoons minced fresh oregano
  • 2 tablespoons minced flat leaf parsley
  • Kosher salt & freshly ground black pepper to taste

Citrus

  • 1 lemon, cut in half

Instructions

  1. Prep the Chicken: Pat the chicken thighs very dry and trim off any excess fat or skin. Season all over generously with kosher salt and freshly ground black pepper. Place the chicken uncovered in the refrigerator for 4-8 hours to dry and develop flavor.
  2. Preheat Oven: Set your oven to 350°F (175°C) to prepare for braising the chicken and sausage later.
  3. Cut the Sausage: Using a sharp knife, cut the Italian sausage into oblong chunks. These do not need to be perfect slices, as browning and rough edges enhance texture.
  4. Sear the Chicken: Heat olive oil in a braiser or large oven-safe skillet over medium heat until hot. Place chicken thighs skin-side down in the skillet, reduce heat to medium-low, and brown for 7-8 minutes until the skin is golden and crisp. Flip the chicken and cook for an additional 2 minutes. Remove the chicken and set aside on a plate.
  5. Brown the Sausage: Add the sausage chunks to the skillet and brown them thoroughly on all sides, tossing only after one side is deeply browned. Once browned, transfer the sausage to a bowl with a slotted spoon. Leave 1 tablespoon of fat in the skillet and wipe out excess fat.
  6. Sauté Vegetables: Add unsalted butter to the skillet and increase heat to medium. Add sliced onions, bell pepper, and halved cherry tomatoes. Toss to coat in the fat, season with salt and pepper, and cover the pan for 5 minutes. Remove the lid and cook until the tomatoes burst and the mixture reduces slightly. Use a wooden spoon to scrape up browned bits from the pan bottom.
  7. Build the Sauce: Stir in sliced garlic, tomato paste, and minced fresh oregano. Cook for 1 minute until fragrant. Deglaze the pan with dry white wine and cherry pepper juice, bringing the liquid to a simmer. Reduce the mixture by one third, then stir in the chicken stock and sliced pickled cherry peppers. Season with salt and pepper and bring to a gentle simmer.
  8. Braise: Nestle the seared chicken thighs skin-side up into the sauce along with the browned sausage pieces. Cover the pan or braiser and transfer to the preheated oven. Cook covered for 30 minutes, then remove the lid and continue braising uncovered for another 35 minutes. Check the internal temperature of the chicken; it should be 185-190°F to ensure it is tender and cooked through.
  9. Finish and Serve: Remove the braiser from the oven and immediately squeeze fresh lemon juice over the chicken. Sprinkle minced flat leaf parsley and additional minced oregano on top for freshness. Serve the Chicken Scarpariello hot, spooning the flavorful sauce and vegetables over each portion.

Notes

  • Patting the chicken dry before seasoning helps achieve a crispy skin during searing.
  • Using bone-in skin-on thighs provides more flavor and juiciness compared to boneless or skinless options.
  • Pickled cherry peppers add a unique tang and mild heat; adjust the quantity according to your spice preference.
  • The dish can be made with either mild or spicy Italian sausage depending on your heat tolerance.
  • Allowing the chicken to rest uncovered in the fridge helps dry out the skin for better browning.
  • Serve with crusty bread or over polenta or mashed potatoes to soak up the delicious sauce.
  • Leftovers keep well refrigerated for up to 3 days and taste even better after flavors meld.

Find it online: https://justsosavory.com/chicken-scarpariello-braised-chicken-and-sausage-with-peppers-recipe/