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Chicken Scarpariello

Chicken Scarpariello is a classic Italian-American skillet dinner featuring golden-browned chicken, savory sausage, sweet peppers, and tangy pickled cherry peppers. A bright pan sauce made with white wine, chicken broth, lemon, and fresh herbs brings everything together in one comforting dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 8 ounces Italian sausage sweet or hot, cut into chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large yellow onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 4 garlic cloves minced
  • 1 cup pickled sweet or hot cherry peppers sliced
  • ¼ cup reserved pepper brine
  • ¾ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons unsalted butter
  • ¼ cup fresh parsley chopped
  • Lemon wedges for serving

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Tongs
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Pat the chicken thighs dry and season both sides generously with salt and black pepper. Keeping the skin dry helps it brown properly during searing.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 4–5 minutes per side, until deeply golden. Transfer to a plate, then brown the sausage pieces in the same skillet for 3–4 minutes. Set them aside with the chicken.
  3. Reduce the heat to medium and add the onion and red bell pepper to the skillet. Cook for 4–5 minutes until softened and lightly caramelized. Stir in the garlic and cherry peppers and cook for another minute.
  4. Pour in the white wine and reserved cherry-pepper brine, scraping up the browned bits from the bottom of the skillet. Simmer for 3-4 minutes, allowing the liquid to reduce slightly.
  5. Return the chicken and sausage to the skillet. Add the chicken broth, lemon juice, and rosemary. Cover and simmer gently for 15-20 minutes, or until the chicken reaches at least 165°F in the thickest part.
  6. Transfer the chicken and sausage to a serving platter if desired. Whisk the butter into the hot pan sauce until glossy, then stir in the fresh parsley and a final squeeze of lemon juice.
  7. Spoon the peppers, onions, sausage, and pan sauce over the chicken. Serve immediately with crusty bread, roasted potatoes, or pasta to soak up the tangy, buttery sauce.