Description
Chicken Scarpariello is a flavorful Italian-American dish featuring seared chicken thighs and spicy hot Italian sausage cooked with sweet bell peppers, onions, pickled cherry peppers, and a tangy vinegar sauce. This hearty skillet meal is perfect for a comforting dinner that balances savory, spicy, and tangy flavors.
Ingredients
Scale
Meat:
- 4 chicken thighs (bone-in, skin-on)
- 2 hot Italian sausages
Vegetables & Aromatics:
- 1 sweet bell pepper (sliced)
- 1 onion (sliced)
- 3 cloves garlic (chopped)
- 1/4 cup pickled cherry peppers (with juice)
- Fresh parsley (for garnish)
Liquids & Seasonings:
- 2 tablespoons vegetable oil
- 1/4 cup dry white apple vinegar
- 1 cup low-sodium chicken stock
- Salt and pepper (to taste)
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 5-7 minutes per side. Remove chicken from the pan and set aside.
- Brown the Sausage: In the same pan, add the hot Italian sausages and brown them thoroughly on all sides until cooked through, about 8-10 minutes. Remove the sausages and set aside with the chicken.
- Sauté Vegetables: Add the sliced onion, sweet bell pepper, and chopped garlic to the remaining oil and drippings in the pan. Sauté over medium heat until the vegetables are softened and starting to caramelize, approximately 5 minutes.
- Add Pickled Cherry Peppers: Stir in the pickled cherry peppers along with their juice. Continue to cook the mixture for 2 to 3 minutes to meld the flavors.
- Deglaze with Vinegar: Pour in the dry white apple vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the vinegar reduce for about 3 minutes, intensifying the tangy flavor.
- Add Chicken Stock and Return Meat: Pour in the low-sodium chicken stock, then nestle the seared chicken thighs and browned sausages back into the skillet.
- Simmer: Partially cover the pan with a lid and reduce heat to medium-low. Simmer gently for 20 to 25 minutes, allowing the chicken to cook through fully and the sauce to thicken slightly.
- Garnish and Serve: Sprinkle fresh parsley over the top for a burst of color and fresh flavor. Serve the Chicken Scarpariello hot, right from the skillet.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture.
- Pickled cherry peppers add a distinctive tangy heat; substitute with banana peppers if unavailable.
- Use low-sodium chicken stock to control salt levels in the final dish.
- Searing the chicken and sausage well develops deep, rich flavors.
- This dish pairs well with crusty bread or over pasta or rice.
