Chicken Scarpariella
Indulge in the bold, rustic flavors of Chicken Scarpariella, an Italian-American classic that brings comfort food to the next level. This one-pan dish features golden, crispy chicken thighs and juicy sweet Italian sausage, simmered to perfection in a tangy, herb-infused sauce made with white wine, chicken broth, and red wine vinegar. The addition of pickled cherry peppers adds a delightful kick, balancing the savory richness with a burst of heat and acidity. Finished with a sprinkling of fresh parsley, this hearty recipe is perfect served over creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce. Ready in just an hour, Chicken Scarpariella is an irresistible weeknight dinner or a crowd-pleasing centerpiece for entertaining.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 6 links sweet Italian sausage
- 4 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 3 tbsp red wine vinegar
- 2 sprigs rosemary sprigs
- 4 sprigs thyme sprigs
- 1 cup pickled cherry peppers, halved
- 2 tbsp fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.
Dredge the chicken thighs in all-purpose flour and shake off any excess. Sear the chicken thighs in the skillet, skin side down, until golden brown, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and sear the Italian sausage links until browned on all sides, about 6 minutes. Remove and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute, stirring constantly to avoid burning.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Cook until the wine reduces by half, about 3 minutes.
Add the chicken broth, red wine vinegar, rosemary sprigs, and thyme sprigs to the skillet. Stir to combine.
Return the chicken thighs and sausage to the skillet. Simmer uncovered for 20 minutes, turning occasionally to ensure even cooking.
Add the pickled cherry peppers to the skillet and allow the mixture to simmer for an additional 5-10 minutes, until the chicken is fully cooked (165°F/74°C internal temperature).
Remove the rosemary and thyme sprigs from the skillet. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with chopped fresh parsley and serve hot with crusty bread or over polenta.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
