Chicken Scarpariello
Bursting with bold, zesty flavors and rustic charm, Chicken Scarpariello is a delightful Italian-American one-skillet dish that combines tender, golden-browned chicken thighs and savory Italian sausage with a medley of colorful bell peppers, tangy cherry peppers, and aromatic rosemary. Sautéed in a lively sauce of white wine, chicken broth, and red wine vinegar, this recipe perfectly balances savory, tangy, and mildly spicy notes. Finished in the oven for a homestyle touch, this hearty meal is ideal for weeknight dinners or casual gatherings. Serve it with crusty bread to soak up every drop of the vibrant sauce, and garnish with fresh parsley for a pop of color and flavor. Ready in under an hour, this easy-to-follow recipe is sure to bring a taste of classic comfort to your table!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 links Italian sausage
- 2 tablespoons olive oil
- 0.25 cups all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 4 garlic cloves, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 6 cherry peppers in vinegar, sliced
- 0.5 cups white wine
- 1 cups chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Dredge the chicken thighs lightly in the flour, shaking off excess.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs, skin side down, until golden brown and crispy, about 5-7 minutes. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil. Brown the sausage links on all sides, about 5 minutes. Remove and set aside with the chicken.
Add the minced garlic, red bell pepper, and yellow bell pepper to the skillet. Sauté for 3-4 minutes until the peppers start to soften.
Add the sliced cherry peppers, white wine, chicken broth, red wine vinegar, and chopped rosemary. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs and sausages to the skillet, nestling them into the sauce.
Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the sauce thickens slightly.
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley before serving.
Serve hot with crusty bread, roasted potatoes, or your favorite side dish.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 20.5 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3402 mg | 72% | |
*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.
