Chicken Scarpariello
Chicken Scarpariello is a classic Italian-American one-pan dinner featuring golden-seared, bone-in chicken thighs and sweet Italian sausage braised in a bold, tangy sauce of white wine, chicken broth, pickled hot cherry peppers, garlic, and fresh rosemary. Finished with a squeeze of lemon and a swirl of butter, the sauce is rich, glossy, and absolutely irresistible. This rustic "shoemaker's chicken" is the kind of deeply satisfying meal that looks impressive but comes together with straightforward technique, making it perfect for a weekend family dinner or a special weeknight treat.
Equipment
- Large oven-safe skillet or braiser (12-inch) Cast iron or enameled cast iron preferred for even heat distribution
- Tongs For turning and transferring chicken and sausage
- Chef's knife For chopping vegetables and slicing sausage
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula For deglazing and stirring
- Instant-read meat thermometer To verify chicken reaches 165°F internal temperature
- Small bowl For holding reserved pepper brine
Ingredients
For the Chicken and Sausage
- 6 bone-in skin-on chicken thighs about 2.5 lbs / 1.13 kg total
- 3 links sweet Italian sausage about 12 oz / 340g total, sliced into 1-inch pieces
- 3 tbsp extra-virgin olive oil 45ml, divided
- kosher salt to taste
- freshly ground black pepper to taste
For the Braising Sauce
- 1 medium yellow onion roughly chopped
- 1 red bell pepper roughly chopped
- 6 cloves garlic finely minced
- 1 cup dry white wine 240ml; Pinot Grigio or Sauvignon Blanc recommended
- 1 cup low-sodium chicken broth 240ml
- 1/2 cup pickled hot cherry peppers about 80g, sliced
- 2 tbsp pickled cherry pepper brine 30ml, from the jar
- 3 sprigs fresh rosemary removed before serving
To Finish
- 2 tbsp fresh lemon juice 30ml, from about 1 lemon
- 2 tbsp unsalted butter 28g, cold, cut into pieces
For Garnish
- fresh flat-leaf parsley chopped, for serving
Instructions
- Pat the chicken thighs completely dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper. Set aside on a plate while you prep the remaining ingredients.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the sliced Italian sausage in a single layer and cook, turning occasionally, for 4 to 5 minutes until browned on all sides. Transfer to a plate and set aside, leaving the drippings in the pan.
- Add the remaining 2 tablespoons of olive oil to the pan. Place the chicken thighs skin-side down and cook undisturbed for 6 to 8 minutes until the skin is deep golden brown, then flip and sear the other side for 2 to 3 minutes. Transfer to the plate with the sausage.
- Reduce the heat to medium. Add the chopped onion and red bell pepper to the pan and cook for 4 to 5 minutes until softened. Add the minced garlic and stir for 1 minute until fragrant.
- Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Let the wine simmer vigorously for 2 to 3 minutes until reduced by about half.
- Add the chicken broth, sliced pickled cherry peppers, 2 tablespoons of cherry pepper brine, and fresh rosemary sprigs to the pan. Stir everything together and taste for seasoning.
- Nestle the seared chicken thighs back into the pan skin-side up, so the skin stays above the liquid. Tuck the browned sausage pieces around the chicken. The liquid should reach about halfway up the sides of the chicken.
- Bring to a gentle boil over medium heat, then reduce to a low simmer. Cover loosely and cook for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C). Uncover for the last 10 minutes if you prefer a more concentrated sauce.
- Remove and discard the rosemary sprigs. Stir in the fresh lemon juice and cold butter, swirling the pan to emulsify the butter into a glossy sauce. Taste and adjust seasoning as needed.
- Sprinkle generously with freshly chopped flat-leaf parsley and serve directly from the skillet. Spoon plenty of the pan sauce over each portion.
Notes
- Dry the chicken thoroughly: Patting the skin dry before searing is essential for crispy skin. Any surface moisture will steam the chicken instead of browning it.
- Don't skip the sear: Browning both the chicken and sausage before braising builds the deep, complex flavor base that defines this dish. Do not rush this step.
- Keep chicken skin above the liquid: When braising, position the chicken skin-side up so the skin stays above the liquid. Submerged skin turns rubbery and pale.
- Use the pepper brine: The brine from the jarred cherry peppers adds tangy complexity that plain vinegar cannot replicate. Do not skip it.
- White wine substitute: If you prefer not to cook with wine, replace it with additional chicken broth plus 2 tablespoons of white wine vinegar or apple cider vinegar.
- Add potatoes: Halved baby potatoes or fingerling potatoes can be added with the braising liquid. They absorb the sauce and become incredibly flavorful. Add a splash more broth to compensate.
- Spice adjustment: Use sweet cherry peppers for a milder version, or swap to hot Italian sausage for more heat. A pinch of red pepper flakes with the garlic also adds a nice kick.
- Storage: Refrigerate leftovers in an airtight container with the sauce for up to 3 to 4 days. Freeze for up to 2 months in a freezer-safe container.
- Reheating: Reheat gently in a skillet over medium-low with a splash of chicken broth to loosen the sauce. Avoid high heat which can dry out the chicken.
- Chicken cuts: Bone-in skin-on thighs are ideal, but boneless thighs, drumsticks, or a cut-up whole chicken also work well. Reduce braising time to 15 minutes for boneless thighs.
Nutrition
Serving: 1ServingCalories: 610kcalCarbohydrates: 9gProtein: 48gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 195mgSodium: 820mgPotassium: 620mgFiber: 1gSugar: 3gVitamin A: 18IUVitamin C: 45mgCalcium: 6mgIron: 15mg
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