Chicken Scarpariello
Chicken Scarpariello is a bold Italian-American skillet dinner made with juicy chicken thighs, sweet Italian sausage, pickled peppers, and a tangy pan sauce. It is hearty, flavorful, and especially delicious with roasted fingerling potatoes.
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Servings: 4
Ingredients
- 1 1/2 lbs fingerling potatoes halved
- 6 tbs extra virgin olive oil divided
- Salt to taste
- Black pepper to taste
- 3 sweet Italian sausage links
- 6 large bone-in, skin-on chicken thighs
- 2 large onions chopped
- 1/2 large red bell pepper chopped
- 6 garlic cloves minced
- 1 c dry white wine
- 1 c chicken broth
- 1/2 c pickled peppers mild or spicy
- 1/4 c white vinegar
- 3 sprigs fresh rosemary
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 450°F. Position the oven racks in the upper and lower thirds of the oven.
- Place the halved fingerling potatoes on a rimmed baking sheet. Drizzle with 3 tablespoons of the olive oil and season with salt and black pepper. Toss to coat evenly, then arrange the potatoes cut-side down.
- Roast the potatoes on the lower oven rack for 20 to 30 minutes, or until they are browned and tender.
- While the potatoes are roasting, heat a large oven-safe skillet over medium heat. Add the remaining 3 tablespoons of olive oil.
- Add the sweet Italian sausage links to the skillet and cook for 6 to 8 minutes, turning as needed, until browned on all sides. Transfer the sausage to a plate. The sausage does not need to be fully cooked at this stage.
- Season the chicken thighs generously with salt and black pepper. Add them to the same skillet and cook for 8 to 10 minutes, turning occasionally, until both sides are golden brown. Transfer the chicken to the plate with the sausage.
- In the same skillet, add the chopped onions, red bell pepper, and minced garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until the onions and peppers begin to soften and brown.
- Pour in the white wine and cook until it has reduced and the alcohol aroma has softened, about 8 minutes.
- Add the chicken broth, pickled peppers, white vinegar, and rosemary to the skillet. Bring the mixture to a boil, then reduce to a simmer and cook for approximately 5 minutes, or until slightly reduced.
- Return the chicken thighs to the skillet, placing them skin-side up. Transfer the skillet to the upper oven rack and cook for 10 minutes.
- Add the browned sausage back to the skillet and return it to the oven. Continue cooking for 5 to 10 minutes more, or until the chicken is fully cooked through and reaches a safe internal temperature.
- Remove the skillet from the oven and garnish with chopped fresh parsley.
- Serve immediately with the roasted fingerling potatoes.
Notes
To make this recipe gluten free, use a certified gluten-free chicken broth and confirm that the pickled peppers and Italian sausage are labeled gluten free, as ingredients and processing methods can vary by brand. Also verify that the white wine and vinegar do not contain gluten-based additives. The remaining ingredients are naturally gluten free, but checking packaged items is always recommended.