Chicken Scarpariello

Chicken Scarpariello is one of the most colorful chicken dinners, period. Thanks to juicy chicken thighs mingling with peppers, sweet Italian sausages, and potatoes, it's also hearty and tasty. Try this Italian American specialty; you'll so love it!

Course dinner, Main Course

Cuisine American, Italian

Prep Time 25

Cook Time 30

Servings

Calories 520kcal

Author Imma

Ingredients

Prepare the Chicken and Sausage

2 pound chicken thighs (6-8)
Salt and freshly ground pepper
2 teaspoon Italian seasoning
2-3 tablespoon extra-virgin olive oil
3 links sweet Italian sausage

The Sauce

All-purpose flour, for dusting
2 tablespoon unsalted butter
1 medium onion, sliced
1 tablespoon garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, minced
1 teaspoon pepper flakes, optional
1 cup white wine
1 cup chicken stock, or low-sodium broth
2 tablespoon fresh lemon juice
1 medium red bell pepper, sliced
½ cup Peppadew peppers, sliced (or other pickled peppers)

Optional

1-2 pound baby potatoes

Instructions

The Chicken and Sausage

Preheat oven to 375℉/196℃.
Pat the chicken thighs dry with a paper towel and place them in a bowl. Rub the salt and pepper on both sides. Then rub them with Italian seasoning and set them aside. Doing this an hour or two before cooking will make for juicier chicken thighs.
Heat a little olive oil, and sear the chicken in a pan for about 5-6 minutes on each side or until slightly browned. It's going to finish cooking in the oven. Set aside. Clean pan if any significant burns.
In the same skillet, add a little more oil, let it warm up, then add the sausage and cook until it browns, turning and tossing around the skillet, so it browns evenly. Remove and set aside—slice sausage in big chunks.

The Scarpariello Sauce

Drain any excess oil or continue cooking with oil and omit butter.
Melt in butter, followed by onions, garlic, thyme, rosemary, and pepper flakes (if using; this is optional) sauté for about 3-4 minutes.
Pour in white wine, chicken broth, and lemon juice. As the liquid heats, scrape any brown bits from the bottom and sides of the pan with a wooden spoon. Stir in bell pepper and pickled peppers.
Return the chicken and sausage to the skillet and nestle the chicken and sausage into the onion mixture.
Bring to a boil over medium-high heat, turn off the heat, and place in the oven.

Ready for the Oven

Bake uncovered, at 375°F/196℃ or until chicken is cooked through and your instant-read thermometer registers 165°F/75℃ when inserted into the thickest part of the thighs, about 25-30 minutes.
Remove, garnish with parsley and sliced lemon if desired.
Serve with pan-fried or roast potatoes.

Pan-Fried Potatoes

Add potatoes in a large saucepan salt and pour in water to fully cover. Bring to a boil and partially cook for about 10 minutes. Then remove from the heat and drain well.
Flip potatoes and cook until golden on other sides, for about 3-4 minutes or more.
Remove and serve with chicken.

Notes

The sauce is the most crucial element for stews like this one, so make sure you sear the chicken and cook the sausages in the same pan and deglaze it to create a flavorful base for the sauce.
Roast the aromatic herbs, but don't burn them! Adding thyme and rosemary to your garlic and onion as you sauté them is a fantastic idea, but dried herbs burn fast, so keep an eye on them.
Don't overcook the chicken; that's the only thing that could go wrong in this one. 25-30 minutes in the oven should be enough — use a meat thermometer to ensure the chicken reaches 165°F/75℃.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition