Chicken Scarpariello

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 love it!

Course dinner, Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 745kcal

Author Imma

Ingredients

Chicken Scarpariello

2 pounds (900g) chicken thighs, bone-in, skin-on (6-8 thighs)
salt and pepper to taste
2 teaspoons (2-3g) Italian seasoning
2-3 tablespoons (30-45ml) extra-virgin olive oil
3 links sweet Italian sausage

The Sauce

2 tablespoons (28g) unsalted butter
1 medium onion, sliced
1 tablespoon (15g) minced garlic
1 tablespoon (6g) fresh thyme leaves
1 tablespoon (6g) fresh rosemary, minced
1 teaspoon (1-2g) red pepper flakes (optional)
1 cup (236ml) white wine
1 cup (236ml) chicken stock or low-sodium broth
2 tablespoons (30ml) fresh lemon juice
1 medium red bell pepper, sliced
½ cup (100g) Peppadew peppers, sliced (or other pickled peppers)
1-2 pounds (450-900g) baby potatoes (optional)

Instructions

The Chicken and Sausage

Preheat oven to 375℉ (196℃).
Pat the chicken thighs dry with paper towels and place them in a bowl. Rub them with 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 5-6 minutes on each side or until slightly browned. Set aside. They will finish cooking in the oven.
Clean any burned bits from the pan. In the same skillet, add a little more oil, heat it, then add the sausage and cook until browned, turning and tossing around the skillet so it browns evenly. Remove, slice the sausage into chunks, and set aside.

The Sauce

Drain excess oil or continue cooking with oil and omit butter. Melt the butter, then add the onions, garlic, thyme, rosemary, and optional pepper flakes. Sauté for 3-4 minutes.
Pour in the white wine, chicken broth, and lemon juice. As it heats, deglaze the pan, scraping the brown bits from the bottom and sides of the pan with a wooden spoon.
Stir in the bell pepper and pickled peppers. Return the chicken and sausage to the skillet and nestle them into the onion mixture.
Bring to a boil over medium-high heat, turn off the heat, and place it in 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 (25-30 minutes).
Remove from the oven, let rest for 8-10 minutes, then garnish with parsley and sliced lemon if desired.
Serve with pan-fried or roasted potatoes.

Pan-Fried New Potatoes

Cover potatoes with water, add salt, and bring to a boil. Cook for about 10 minutes or until partially but mostly cooked. Then remove from the heat and drain well.
Heat butter or olive oil in a skillet, add the potatoes, and pan-fry until golden (5-6 minutes). Flip potatoes and cook until golden on the other sides (another 3-4 minutes).
Remove and serve with chicken.

Notes

Sear the chicken and cook the sausages in the same pan, then deglaze it so you don't waste any of that incredible flavor.
I used thighs because they're more forgiving. If using chicken breasts, watch them so they don't overcook.
Toast 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.
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