Experience the mouth-watering combination of tender chicken, spicy Italian sausage, and tangy pickled cherry peppers with this Chicken Scarpariello recipe. This dish is a perfect balance of flavors, making it a standout meal for any dinner table. The succulent chicken thighs, paired with a zesty sauce, are sure to impress your taste buds and become a favorite in your recipe collection.
Our family absolutely adores this Chicken Scarpariello recipe. My husband loves the kick from the hot Italian sausage and cherry peppers, while the kids enjoy the tender, juicy chicken. It’s a dish that brings everyone to the table with smiles and anticipation. This recipe has become our go-to for special dinners and gatherings, adding a touch of zest and excitement to our meals.
Ingredients
- 2 1/2 pounds (1.13 kg) bone-in, skin-on chicken thighs (4 to 5 large thighs)
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) vegetable oil
- 3-4 links (about 1 pound / 450 grams) hot Italian sausage (use mild sausage for a less spicy version)
- 1 medium onion, sliced
- 1 large red bell pepper, sliced
- 8 cloves garlic, chopped
- 10 pickled cherry peppers (hot or sweet) + 1/4 cup (60 ml) pickling juice from the jar
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) low-sodium chicken stock
- Fresh chopped parsley and red chili flakes, for serving
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Sear the Chicken: Heat the vegetable oil in an oven-safe skillet or Dutch oven over medium heat. Pat the chicken dry and season with salt and pepper. Place the chicken, skin-side down, in the skillet and sear for about 5 minutes until the skin is browned and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set aside on a plate.
- Cook the Sausages: Reheat the skillet and add the Italian sausages. Cook for 3-4 minutes per side until browned. Remove the sausages, slice each into 4 pieces, and set aside.
- Sauté the Vegetables: Add the sliced onion and bell pepper to the skillet and cook for about 2 minutes until they soften slightly. Add the chopped garlic and cook for another minute until fragrant.
- Deglaze the Pan: Add the pickled cherry peppers along with the pickling liquid and the dry white wine. Stir, scraping up the browned bits from the bottom of the pan. Cook for 2-3 minutes until the liquid is reduced by half.
- Combine and Bake: Pour in the chicken stock and return the sausage and chicken (skin side up) to the skillet. Arrange the chicken so that the skins remain above the liquid. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is fully cooked through.
- Garnish and Serve: Garnish with freshly chopped parsley and a sprinkle of red chili flakes. Serve hot.
Notes:
- Substitutions: You can substitute the chicken thighs with chicken drumsticks or breasts if preferred.
- Vegetarian Option: Replace the chicken and sausage with tofu or a plant-based sausage alternative for a vegetarian version.
- Serving Suggestions: Serve this dish with a side of crusty bread to soak up the delicious sauce or over a bed of rice for a complete meal.
