Chicken Scarpiello
Bring bold Italian-American flavors to your table with Chicken Scarpiello—an irresistible one-skillet dish that's equal parts hearty and tangy. This recipe combines juicy, golden-browned chicken thighs and seared Italian sausage with a medley of vibrant bell peppers, zesty banana peppers, and aromatic rosemary and thyme. A white wine and vinegar-infused sauce ties everything together, delivering a delightful balance of savory, spicy, and acidic notes. Perfect for weeknights or special occasions, this oven-finished meal can be served with potatoes, crusty bread, or a crisp salad for a comforting, restaurant-worthy dining experience. Ready in under an hour, it's a mouthwatering fusion of rustic and refined flavors that's destined to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces Italian sausage links (mild or hot)
- 0.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 0.5 cups banana peppers, sliced
- 0.5 cups dry white wine
- 1 cups chicken broth
- 2 tablespoons white wine vinegar
- 2 rosemary sprigs
- 4 thyme sprigs
- 0.5 teaspoons red pepper flakes
- 2 medium potatoes, halved (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with kosher salt and black pepper. Lightly dredge them in all-purpose flour, shaking off excess.
In a large, heavy skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5-6 minutes. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
In the same skillet, add the Italian sausage links and sear until browned on all sides, about 5 minutes. Remove and slice into 1-inch pieces.
Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and sliced red and yellow bell peppers until softened, about 4-5 minutes.
Deglaze the skillet by adding the dry white wine, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
Pour in the chicken broth and stir in the white wine vinegar. Add the rosemary sprigs, thyme sprigs, sliced banana peppers, and red pepper flakes.
Return the chicken thighs and sausage pieces to the skillet, nestling them among the vegetables. Optionally, add halved potatoes for a heartier dish.
Transfer the skillet to the oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through and the potatoes (if using) are tender.
Remove the skillet from the oven and discard the rosemary and thyme sprigs. Taste the sauce and adjust seasoning if necessary.
Serve hot, spooning the sauce and vegetables over the chicken and sausage. Pair with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1084 mg | 23% | |
*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.
