Name: Chicken Scarpariello
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2-3 links sweet italian sausage; 3 tablespoons olive oil, divided; 6 chicken thighs, bone in with skin; 2 large shallots, minced; 10 garlic cloves sliced; 3/4 cup dry white wine pinot grigio or similar; 1 large rosemary sprig; 1 cup chicken stock; 3 tablespoons cherry pepper brine, from the pepper jar; 1/3 cup hot cherry peppers; 1/4 tsp garlic powder; 1/4 tsp onion powder; 3-4 medium-size red potatoes, quartered; 2-3 tablespoon chopped parsley; kosher salt and black pepper

Jump to Recipe · Leave a Review

Chicken Scarpariello is a hearty dish that beautifully blends flavors and textures. At its core, this recipe combines succulent chicken thighs with spicy sausage, tender potatoes, and a tangy pepper kick. When roasted, everything comes together in a way that makes each bite incredibly satisfying. The interplay of savory, spice, and a hint of sweetness is elevated with fresh herbs, making it a delightful set of sensations that truly warms the soul.

Pin this for later!

This dish is not just about the ingredients; it tells a story that many of us can relate to—a satisfying meal that’s affordable, easy to prepare, and perfect for both family gatherings and weeknight dinners. I vividly remember the first time I enjoyed Chicken Scarpariello at a cozy Italian restaurant, and I was instantly hooked. It’s a recipe I keep coming back to, both for its simplicity and its ability to impress. Trust me; this flavorful creation is a must-try for anyone looking to elevate their home cooking.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Scarpariello
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Scarpariello

Why You’ll Love This Recipe

Simple & Quick: With only 25 minutes of prep and an hour of cook time, you’ll have a hearty meal ready before you know it!
Irresistible Flavor: Every bite bursts with the warm, earthy notes of garlic, sweet sausages, and the zing of cherry peppers.
Eye-Catching Appeal: The mix of golden-brown chicken and vibrant red potatoes makes for a beautiful presentation.
Flexible Serving: Perfect for a family dinner, special gatherings, or cozy nights in with a good movie.
Budget-Friendly: This dish uses affordable ingredients without sacrificing flavor, making it kind to your wallet.

Ingredients You’ll Need

2-3 links sweet Italian sausage: Adds a hearty flavor and depth to the dish.
3 tablespoons olive oil, divided: Essential for browning and adds richness; you can use extra virgin for more flavor.
6 chicken thighs, bone-in with skin: The skin keeps the meat moist and flavorful. Bone-in is recommended for the best taste.
2 large shallots, minced: They provide a milder, sweeter onion flavor compared to standard onions.
10 garlic cloves, sliced: Essential for deep, aromatic flavor; don’t be afraid to adjust to your preference.
3/4 cup dry white wine (Pinot Grigio or similar): Helps deglaze the pan, enhancing the sauce with acidity and depth.
1 large rosemary sprig: Fresh herbs elevate the dish; feel free to substitute with bay leaves if you don’t have rosemary.
1 cup chicken stock: Ensures moisture and flavor; homemade stock is always best, but store-bought works fine.
3 tablespoons cherry pepper brine: This adds tanginess; use more or less depending on your spice tolerance.
1/3 cup hot cherry peppers: They provide a delightful heat that complements the dish; you can substitute with jalapeños for a different kick.
1/4 tsp garlic powder: Intensifies the garlic flavor.
1/4 tsp onion powder: Adds sweetness and depth to the overall flavor profile.
3-4 medium-sized red potatoes, quartered: They absorb flavors beautifully while providing a hearty texture; Yukon golds are a good substitute.
2-3 tablespoons chopped parsley: Fresh parsley adds brightness as a final touch.
Kosher salt and black pepper: Essential for seasoning; be generous, but taste as you go.

How to Make Chicken Scarpariello

Preheat the Oven: Set your oven to 425°F, ensuring it’s hot and ready to roast the chicken to crispy perfection.
Brown the Sausage: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the sweet Italian sausage and cook, turning often, until nicely browned on all sides. Once browned, transfer the sausage to a plate and set aside. Remember, it doesn’t need to be fully cooked yet!
Brown the Chicken: Season the chicken thighs generously with kosher salt and black pepper on both sides. In the same skillet, add 2 tablespoons of olive oil, then place the chicken thighs skin-side down. Cook for about 3 minutes per side until golden brown. If your skillet is crowded, brown the chicken in batches. Once done, place the browned chicken on a clean plate.
Sauté the Shallots and Garlic: With the skillet still hot, splash in a little chicken stock to deglaze, scraping up all the tasty browned bits with a wooden spoon. After a minute, add the minced shallots and sliced garlic; cook for 1-2 minutes, just until softened. You want them fragrant but not browned.
Deglaze with Wine: Pour in the 3/4 cup of white wine to fully deglaze the pan. This adds depth and flavor, so really scrape those bits off the bottom! Toss in your rosemary sprig and let it simmer for about 2 minutes, allowing the wine to reduce slightly.
Add the Remaining Ingredients: Now it’s time for the magic! Add the chicken stock, cherry pepper brine, sliced cherry peppers, garlic powder, onion powder, and quartered potatoes. Let this simmer for about 2 minutes. Next, nestle the browned chicken and sausage back into the pan, making sure to spoon some of that lovely sauce over them.
Roast: Cover the skillet with a lid or aluminum foil and roast in the preheated oven for 20 minutes. After that time, uncover and roast for an additional 15 minutes. You want the chicken to reach an internal temperature of 185-195°F for optimal tenderness.
Serve: Sprinkle fresh chopped parsley over the dish before serving. Plate the chicken thighs, sausage, and potatoes with plenty of the sauce poured over the top. Prepare for compliments!

Storing & Reheating

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the Chicken Scarpariello cool completely before transferring it to a freezer-safe container; it can be stored for up to 3 months. When ready to enjoy again, thaw overnight in the fridge, then reheat in the oven at 350°F for about 20-25 minutes until warmed through. The texture may slightly change, but a splash of chicken stock can refresh the dish and keep it juicy.

Chef’s Helpful Tips

Avoid overcrowding when browning the chicken; this ensures even cooking and a nice golden color.
For more pronounced flavors, consider marinating the chicken in garlic, rosemary, and olive oil for a few hours before cooking.
If the sauce feels too thick, just add a splash more stock or wine to loosen it up.
Feel free to throw in seasonal veggies like bell peppers or zucchini. The dish is very forgiving and adaptable.
To enhance the flavor, finish with a squeeze of fresh lemon juice before serving; it brightens everything up beautifully.

Chicken Scarpariello is more than just a delightful dish; it’s a chance to explore unique flavors while enjoying a comforting meal. The blend of chicken, sausage, and potatoes offers something for everyone, making it perfect for cozy dinners or special occasions. Don’t hesitate to experiment with spices or your favorite veggies; that’s what makes this dish truly yours! Enjoy every bite.

Recipe FAQs

Can I use boneless chicken thighs for Chicken Scarpariello?

Absolutely! Boneless thighs will cook faster and are easier to eat. Just be mindful of the cooking time, as they may need less time in the oven. Ensure they reach an internal temperature of 165°F for safety.

What if I can’t find hot cherry peppers?

If hot cherry peppers are not available, feel free to use pickled jalapeños or banana peppers to maintain that tangy taste with a mild heat. Adjust the amount based on your heat preference.

How can I make this dish in a slow cooker?

You can adapt this recipe for a slow cooker by browning the sausage and chicken as directed, then adding all ingredients to the slow cooker, cooking on low for 6-8 hours or high for 3-4 hours until everything is tender and flavorful.

Can I use different types of potatoes?

Certainly! While red potatoes hold their shape well, you can substitute with Yukon gold or fingerling potatoes. Just ensure that the sizes are uniform for even cooking.

More Dinner Recipes

👉 If you make my Chicken Scarpariello recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.