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Chicken Scarpariello

Name: Chicken Scarpariello Recipe
Prep time: 10 min
Cook time: 50 min
Ingredients: 2 1/2 pounds bone-in (skin-on chicken thighs (4 to 5 large chicken thighs)); Salt and black pepper to taste; 2 tablespoons vegetable oil; 3-4 links hot Italian sausage (about 1 pound - use mild Italian sausage for less spicy); 1 medium onion (sliced); 1 large red bell pepper (sliced); 8 cloves garlic (chopped); 10 pickled cherry peppers (hot or sweet + 1/4 cup pickling juice from the jar); 1/2 cup dry white wine; 1 cup chicken stock (low-sodium); For Serving. Fresh chopped parsley, red chili flakes.

by Mike Hultquist · Jun 22, 2022 · 37 Comments · Jump to Recipe

This Chicken Scarpariello recipe is the classic Italian-American "shoemaker style" dish of crispy skin chicken braised with sausage, peppers, and onions. It is tangy and spicy, and very comforting.

Braised Chicken with Sausage and Peppers - Chicken Scarpariello

For my spicy food lovers who love Italian cuisine, Chicken Scarpariello is a dish you must have on hand.

It's a wonderful combination of bone-in, crispy skin chicken braised with spicy sausage and onions with a combination of fresh and pickled peppers.

The resulting flavors are a mix of tangy, spicy, and a touch of sweet and sour, with tender chicken that just falls off the bone. This truly is a comforting dish, one I think you're going to love.

Let's talk about how to make chicken scarpariello, shall we?

Chicken Scarpariello Ingredients

Chicken Thighs. Skin-on, bone-in. Chicken thighs sear up perfectly and remain moist through the entire cooking process.
Salt and Black Pepper. To taste.
Vegetable Oil. For cooking.
Italian Sausage. Using hot Italian sausage brings the spice factor we love, though you can use sweet Italian sausage, or a mix.
Vegetables. Onion, red bell pepper, garlic.
Pickled Cherry Peppers. I prefer hot, though you can use hot or sweet to your preference. I always add in extra for my own tastes. Also use some of the pickled pepper juice for the tangy-sour quality. Good substitutes are pepperoncinis or peppadews.
Dry White Wine.
Chicken Stock. Low-sodium is best to control the overall flavor.
For Serving. Fresh chopped parsley, red chili flakes.

How to Make Chicken Scarpariello - the Recipe Method

Brown the Chicken. Preheat oven to 350 degrees F.

Heat the olive oil in an oven safe skillet or Dutch oven to medium heat. Pat the chicken dry and season the chicken with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes.

Browning the chicken in a hot pan to make Chicken Scarpariello

Remove the chicken to a plate and set aside.

Brown the Sausages. Reheat the skillet and add the sausages. Cook 3-4 minutes per side to brown.

Browning the sausages to make Chicken Scarpariello

Remove the sausages and slice each into 4 pieces. Set aside.

Onions, Peppers, Garlic. Reheat the skillet and add the onion and bell pepper strips. Cook 2 minutes to soften slightly.

Add the garlic and cook for 1 minute, or until the fragrance blooms.

Peppers and onions cooking down in a cast iron pan

Cherry Peppers and Wine. Add the cherry peppers with the pickling liquid and add the wine. Stir up the brown bits from the bottom of the pan (may need a bit of scraping), then cook another 2-3 minutes to reduce the liquid by half.

Pickled peppers added to the hot pan with bell peppers and onions

Chicken Stock. Pour in the chicken stock, then add the chicken (skin side up) and sausage back to the skillet. Arrange the chicken so that the skins remain above the liquid.

Chicken Scarpariello in a pan, just before braising in the oven

Bake the Chicken. Set the skillet in the oven and bake for 30 minutes, or until the chicken is cooked through and the sauce thickens.

NOTE: Chicken should register 165 degrees F internally when measured with an instant read thermometer in the thickest part of the flesh.

Garnish and Serve. Season with salt and pepper to taste. Garnish with fresh chopped parsley, red chili flakes, and serve.

Mike taking a scoop of Chicken Scarpariello from the pan

Boom! Done! Your chicken scarpariello is ready to serve. Easy enough to make, isn't it? I am so ready to dig into this dish! Extra sausage for me, please.

Recipe Tips & Notes

Crisping the chicken skin first adds loads of flavor, and braising the chicken with skin above the liquid ensures it will remain crispy when serving.
You can use other cuts of chicken for this recipe, including chicken breast, chicken legs, or a cut up whole chicken.
Using the vinegary pickling liquid from the pickled peppers gives a special flavor boost over using regular vinegar, plus you don't have to throw it away.
If your sauce is too thin, heat the whole skillet over medium-high heat, stirring, until it is reduced to your liking, 2-3 minutes.
Roasted potatoes are a wonderful addition to this recipe. Add them to the skillet the last 10 minutes of braising.
Lemon juice is also a nice touch squeezed over your chicken for a fresh pop of citrus.

Storage

Chicken scarpariello will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it gently in a covered pan over medium-low heat.

To freeze, cool the chicken, then transfer to airtight containers, seal, and freeze. It will last 3-4 months this way.

That's it, my friends. I hope you enjoy this chicken scarpariello recipe. It's so good! We seriously love it for the spicy, tangy combo, especially with a bit of extra spice factor.

Cookbook Recommendation

If you enjoy Italian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.

Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, by Lidia Matticchio Bastianich (affiliate link, my friends!)

Tools Used For This Recipe

Amazon Affiliate links, my friends!

Lodge Cast Iron Pan - I always get a great sear on my chicken with nicely crispy skin, and it's oven safe for baking and braising.
Pickled Cherry Peppers - these are great in many recipes.

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Scarpariello Recipe

This Chicken Scarpariello recipe is the classic Italian-American "shoemaker style" dish of crispy skin chicken braised with sausage, peppers, and onions. It is tangy and spicy, and very comforting.

Save Recipe

Course: Main Course

Cuisine: American, Italian

Keyword: bell peppers, cherry peppers, chicken thighs

Prep Time: 10

Cook Time: 50

Calories: 745kcal

Author: Mike Hultquist

Servings:

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5 from 14 votes

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Ingredients

2 1/2 pounds bone-in skin-on chicken thighs (4 to 5 large chicken thighs)
Salt and black pepper to taste
2 tablespoons vegetable oil
3-4 links hot Italian sausage about 1 pound - use mild Italian sausage for less spicy
1 medium onion sliced
1 large red bell pepper sliced
8 cloves garlic chopped
10 pickled cherry peppers hot or sweet + 1/4 cup pickling juice from the jar
1/2 cup dry white wine
1 cup chicken stock low-sodium
For Serving. Fresh chopped parsley, red chili flakes.

Instructions

Preheat oven to 350 degrees F.
Heat the oil in an oven safe skillet or Dutch oven to medium heat. Pat the chicken dry and season with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes. Remove the chicken to a plate and set aside.
Reheat the skillet and add the sausages. Cook 3-4 minutes per side to brown. Remove the sausages and slice each into 4 pieces. Set aside.
Reheat the skillet and add the onion and bell pepper strips. Cook 2 minutes to soften slightly.
Add the garlic and cook for 1 minute, or until the fragrance blooms.
Add the cherry peppers with the pickling liquid and the white wine. Stir up the brown bits from the bottom of the pan (may need a bit of scraping), then cook another 2-3 minutes to reduce the liquid by half.
Pour in the chicken stock, then add the sausage and chicken (skin side up) back to the skillet. Arrange the chicken so that the skins remain above the liquid.
Set the skillet in the oven and bake for 30 minutes, or until the chicken is cooked through.
Garnish with fresh chopped parsley, red chili flakes, and serve.

Notes

Chicken should register 165 degrees F internally when measured with a meat thermometer.

Nutrition Information

Calories: 745kcal Carbohydrates: 14g Protein: 59g Fat: 46g Saturated Fat: 16g Polyunsaturated Fat: 6g Monounsaturated Fat: 20g Trans Fat: 1g Cholesterol: 212mg Sodium: 1468mg Potassium: 1153mg Fiber: 3g Sugar: 4g Vitamin A: 947IU Vitamin C: 44mg Calcium: 79mg Iron: 3mg

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