Description
Chicken Scarpariello is a flavorful Italian-American dish featuring tender chicken thighs cooked with spicy Italian sausage, garlic, and a tangy sauce made from white wine, red wine vinegar, and chicken broth. Enhanced with herbs and peppers, this hearty skillet meal combines savory and spicy flavors, perfect for a comforting dinner that’s ready in under an hour.
Ingredients
Scale
Main Ingredients
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy), casing removed and crumbled
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup red wine vinegar
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 bell pepper, sliced
- 1/2 cup cherry peppers or hot Italian peppers, sliced (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: Generously season both sides of the chicken thighs with salt and pepper to enhance the flavor before cooking.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 to 6 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside to rest.
- Cook the sausage and garlic: In the same skillet, add the crumbled Italian sausage. Cook until browned and crispy, about 5 to 7 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Deglaze and add liquids: Pour in the white wine, scraping up any browned bits from the pan’s bottom for extra flavor. Then add the red wine vinegar, chicken broth, dried oregano, thyme, and red pepper flakes if using. Stir to combine and bring the mixture to a simmer.
- Simmer with chicken and peppers: Return the browned chicken thighs to the skillet along with any accumulated juices. Add the sliced bell pepper and cherry or hot Italian peppers if desired. Cover the skillet and let everything simmer gently for 10 to 15 minutes, allowing the chicken to become tender and the flavors to meld.
- Reduce the sauce: Remove the chicken from the skillet. Continue to simmer the sauce uncovered for an additional 3 to 5 minutes to thicken it slightly.
- Serve: Plate the chicken with the sausage, peppers, and spoon the reduced sauce over the top. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- For extra heat, use hot Italian sausage and add the optional red pepper flakes and hot cherry peppers.
- If you don’t have white wine, you can substitute chicken broth or a dry white vermouth.
- Bone-in chicken thighs add more flavor and juiciness but you can substitute with boneless if preferred; adjust cooking time accordingly.
- Serve with crusty bread, polenta, or over pasta to soak up the delicious sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
