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Close-up of a skillet with sumptuous Chicken Scarpariello, featuring roasted chicken, red bell peppers, cherry tomatoes, and a rosemary garnish. A small bowl of cherry tomatoes sits enticingly beside it.
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5 from 1 vote

Chicken Scarpariello

Chicken scarpariello is a mouthwatering dish that's made with chicken, Italian sausage and peppers, in a tangy sauce. This restaurant-quality version is delicious.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: chicken, Skillet
Servings: 4
Author: Bella Bucchiotti

Equipment

Ingredients

  • 4 to 6 chicken thighs bone-in skin-on, about 2 ½ Pounds
  • salt and black pepper to taste
  • 2 Tablespoons olive oil
  • 4 Italian sausages mild or hot, about 1 ½ Pounds
  • 1 yellow onion medium, sliced
  • 1 red bell pepper large, sliced
  • 6 Cloves garlic minced
  • 3 Sprigs rosemary
  • ½ Cup white wine dry
  • 1 Cup chicken broth
  • ½ Cup peppadew peppers 10 to 13
  • ¼ Cup brine from the peppadew peppers
  • parsley roughly chopped, for garnish

Instructions

  • Preheat the oven to 375°F and place a rack in the middle.
  • Pat the chicken thighs dry with paper towels and season with salt and pepper.
  • In a high-sided large skillet or Dutch oven, heat the olive oil over a high heat.
  • Add the chicken thighs skin-side down and sear until crispy and brown, 6 to 8 minutes.
  • Flip and brown on the other side, 2 to 3 minutes, cooking in batches if needed.
  • Remove from the pan, place on a plate or tray and set aside.
  • Next, add the sausage and cook on all sides until golden brown, about 5 minutes, but not fully cooked through.
  • Remove, slice each one into 4 or 5 pieces, and place alongside the chicken or on another plate or tray.
  • Add the onions to the skillet and sauté until just browned, about 5 minutes.
  • Add the bell peppers, garlic and rosemary sprigs.
  • Sauté until the garlic becomes fragrant, about 1 minute.
  • Turn the heat up to high and deglaze the pan with the white wine, making sure to cook off the alcohol for about 2 minutes.
  • Add the chicken broth, peppadew peppers and peppadew pepper brining liquid to the pan, simmer and cook for about 5 minutes.
  • Nestle the chicken back into the pan skin side up, and then add the sausages around the chicken and peppers.
  • Bake uncovered for 20 to 30 minutes or until the temperature of the chicken reaches 165°F.
  • Serve the chicken garnished with parsley with your preferred sides.

Notes

Crispy chicken skin: To get your chicken skin crispy, make sure to completely dry the skin prior to cooking. This helps crisp the skin faster and ensures even browning. Also, once you place the chicken down in the pan, don’t move it for at least 2 or 3 minutes.
Cooking off the alcohol: It’s important to cook off all the alcohol to ensure the other flavors have a chance to shine through. If you don’t, the dish will taste like a glass of wine and it can be very offputting.
Fully-cooked chicken: It’s important to cook your chicken to an internal temperature of 165 degrees. If you would like to guarantee the chicken to stay moist and not dried out, you can remove your chicken when the temperature reaches between 155 and 160°F as the chicken will continue to carry over cooking.

Nutrition

Calories: 751kcal | Carbohydrates: 8g | Protein: 36g | Fat: 61g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 1128mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1024IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg

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