Speedy Chicken Scarpariello
Whip up a weeknight masterpiece with this 'Speedy Chicken Scarpariello,' a zesty Italian-American classic made effortlessly in just 30 minutes! Tender, bite-sized pieces of chicken thighs and savory rounds of Italian sausage come together with vibrant red bell peppers, tangy cherry peppers, and a luscious white wine sauce infused with rosemary and garlic. Perfectly balanced with a hint of acidity from red wine vinegar and pickling brine, this one-skillet recipe is bursting with bold flavors and wholesome ingredients. Garnish with fresh parsley and serve over fluffy mashed potatoes or with crusty bread to soak up the rich, aromatic sauce. This quick and flavorful dinner is ideal for busy evenings yet impressive enough for entertaining—your family or guests will savor every bite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 links Italian sausage
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 cup cherry peppers in vinegar, sliced
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until browned and cooked through, about 4-5 minutes, turning occasionally. Remove from skillet and set aside. Once cool, slice the sausage into small rounds.
In the same skillet, add the remaining tablespoon of olive oil. Sear the chicken pieces until golden brown on both sides, about 4 minutes per side. Remove and set aside with the sausage.
Lower the heat to medium and add minced garlic, sliced bell pepper, and onion to the skillet. Cook until softened, about 3-4 minutes, stirring frequently.
Stir in the sliced cherry peppers along with 2 tablespoons of their pickling vinegar for added tang. Allow to sauté for another minute.
Pour in the white wine, scraping the bottom of the skillet to deglaze. Let it reduce by half, about 2 minutes.
Add the chicken stock, red wine vinegar, and chopped rosemary. Return the cooked chicken and sausage to the skillet, stirring to coat everything in the sauce.
Simmer for 5 minutes to allow the flavors to meld, then remove from heat.
Garnish with fresh parsley and serve hot, optionally accompanied by crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5661 mg | 246% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 23.2 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2685 mg | 57% | |
*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.
