CHICKEN SCARPARIELLO WITH SAUSAGE & PEPPERS

Chicken Scarpariello has always been one of my husband’s favorite dishes. It was something he loved ordering from one of our favorite Italian restaurants, and when that restaurant closed, I knew I wanted to figure out how to recreate it for him at home.

I had never made Chicken Scarpariello before, so I started experimenting with the flavors that made the dish so good—the crispy chicken, Italian sausage, peppers, and that tangy, slightly spicy sauce. After making it a few times and adjusting it to the way we like to eat at home, this version became one of our favorites.

What I love about this dish is how much flavor comes from cooking everything in the same pan. Browning the chicken and sausage first leaves behind all those flavorful bits, and then the wine, chicken broth, cherry peppers, Calabrian chili peppers, and vinegar come together to create a sauce that is savory, tangy, and just a little spicy.

It’s one of those meals that feels special without being overly complicated. I can make it for an everyday family dinner, but it also feels right at home on the table for an Italian Sunday dinner or when we have family over.

For me, some of the best recipes start because you’re trying to recreate a meal or a memory for someone you love. This one started with wanting to make one of my husband’s favorite dishes at home, and somewhere along the way, it became one of my favorites to make too. ♥ 

Chicken Scarpariello

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 2

Ingredients

• Olive oil, salt and black pepper, to taste
• 1 hot or sweet Italian sausage
• 3 skin-on, bone-in chicken thighs
• ½ onion, thinly sliced
• ½ red bell pepper, sliced
• 3 garlic cloves, smashed
• 1 cup white wine
• 1 cup chicken broth
• 2–3 hot cherry peppers, sliced
• 1 tbsp Calabrian chili peppers
• ¼ cup white wine vinegar
• 3 sprigs fresh thyme
• 1 bay leaf
• Squeeze of lemon and fresh parsley, for garnish

Directions

1. Preheat oven to 425°F. Pat chicken thighs dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 8–10 minutes, turning to brown both sides. Transfer to a plate; chicken will not be fully cooked.
3. In the same skillet, sear sausage, turning occasionally, until browned on all sides. Transfer to the plate with the chicken.
4. Add a little more olive oil to the skillet. Add onion, red bell pepper, garlic, thyme and bay leaf. Cook over medium heat, stirring occasionally and scraping the bottom of the pan, until tender and beginning to brown, about 5–8 minutes. Season with salt and pepper.
5. Deglaze the pan with white wine. Cook, stirring occasionally, until reduced and the alcohol aroma has cooked off.
6. Add chicken broth, hot cherry peppers, Calabrian chili peppers and white wine vinegar. Season with salt and pepper. Bring to a boil, then cook until slightly reduced, about 5 minutes.
7. Nestle the chicken and sausage into the sauce. Transfer the skillet to the oven and braise for 40–45 minutes, until the chicken is tender and reaches an internal temperature of 165°F. Finish with a squeeze of lemon and fresh parsley.

Jesse’s Kitchen Tip

Don’t skip browning the chicken skin well—it adds deep flavor to the sauce.

Serving Suggestions

• White rice
• Roasted vegetables
• Crusty Italian bread
• Simple green salad
• Glass of white wine

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3–4 days.

Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat covered in the oven at 350°F until warmed through, about 15–20 minutes. You can also reheat gently on the stovetop. 

Variations

• Under it, use a bulleted list:
• Use boneless chicken thighs for a quicker-cooking version.
• Use hot Italian sausage for extra heat.
• Add more cherry peppers for a spicier kick.
• For a creamy variation, stir in a splash of cream at the end.

Baby-Friendly Adaptation

Suitable for 10+ months

• Skip the hot cherry peppers and Calabrian chili peppers.
• Cut the chicken into small, bite-sized pieces.
• Reduce or omit added salt in the baby’s portion.

RDH Tip

Enjoying this dish with cheese or dairy? Calcium supports strong teeth and bones. After acidic foods or drinks like wine, rinse with water and wait about 30 minutes before brushing to help protect tooth enamel.

- From our kitchen to yours, I hope this recipe becomes part of your family table too. ♥