Chicken Scarpariello Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Servings
4
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Calories
745 kcal
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Course
Main Course
Chicken Scarpariello Recipe
Description
This Chicken Scarpariello recipe highlights seared bone-in, skin-on chicken thighs along with sliced Italian sausage as the protein base. These are cooked with sliced onion, red bell pepper, minced garlic, and pickled cherry peppers in an oven-safe skillet. The pickled peppers, along with their pickling juice, impart a subtle acidity and gentle heat, balanced by white wine and chicken stock that deglaze and form a flavorful sauce. The cooking process involves browning the chicken skin and sausage slices on the stovetop, followed by cooking the aromatics and liquids to reduce and concentrate the sauce before finishing the chicken in the oven.
The dish results in tender chicken with crisp skin and a savory sauce enriched by the interplay of sausage and pickled peppers. Fresh parsley and optional red chili flakes garnish the finished dish, adding brightness and a touch of spice.
This recipe recommends ensuring the chicken reaches an internal temperature of 165°F for safe consumption and uses mild Italian sausage for moderate heat, though spicier variants can be substituted. The blend of ingredients and cooking method make this a flavorful entree suitable for a satisfying dinner.
Ingredients
- 2 1/2 pounds bone-in skin-on chicken thighs (4 to 5 large chicken thighs)
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil
- 3-4 links Italian sausage about 1 pound - use mild Italian sausage for less spicy, hot
- 1 onion sliced, medium
- 1 red bell pepper sliced, large
- 8 cloves garlic chopped
- 10 cherry peppers hot or sweet + 1/4 cup pickling juice from the jar, pickled
- 1/2 cup white wine dry
- 1 cup chicken stock low-sodium
- parsley fresh and chopped parsley for serving
- red chili flakes fresh and chopped parsley for serving
Instructions
- Preheat oven to 350 degrees F.
- Heat the oil in an oven safe skillet or Dutch oven to medium heat. Pat the chicken dry and season with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes. Remove the chicken to a plate and set aside.
- Reheat the skillet and add the sausages. Cook 3-4 minutes per side to brown. Remove the sausages and slice each into 4 pieces. Set aside.
- Reheat the skillet and add the onion and bell pepper strips. Cook 2 minutes to soften slightly.
- Add the garlic and cook for 1 minute, or until the fragrance blooms.
- Add the cherry peppers with the pickling liquid and the white wine. Stir up the brown bits from the bottom of the pan (may need a bit of scraping), then cook another 2-3 minutes to reduce the liquid by half.
- Pour in the chicken stock, then add the sausage and chicken (skin side up) back to the skillet. Arrange the chicken so that the skins remain above the liquid.
- Set the skillet in the oven and bake for 30 minutes, or until the chicken is cooked through.
- Garnish with fresh chopped parsley, red chili flakes, and serve.
Notes
- Ensure chicken reaches 165°F internal temperature using a meat thermometer for safe and juicy results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 14g | 5% |
| Protein | 59g | 118% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 1468mg | 61% |
| Potassium | 1153mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 44mg | 49% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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