Description
This Chicken Scarpariello recipe is a flavorful Italian-American dish featuring tender chicken thighs, savory sausage, and a medley of peppers cooked in a tangy sauce. Spiced with herbs and peppers, this stovetop dish is perfect for a hearty dinner.
Ingredients
Scale
Chicken:
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
Sausage:
- 1/2 pound sweet Italian sausage, cut into 1-inch pieces
Peppers and Onions:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
Other Ingredients:
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup red wine vinegar
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 8-10 sweet pickled cherry peppers, halved
- 1 tablespoon brine from cherry peppers (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the Chicken: Season chicken thighs with salt and black pepper.
- Cook Chicken: In a large skillet, heat olive oil and cook chicken until golden brown. Remove and set aside.
- Cook Sausage: Brown the sausage in the same pan, then remove.
- Cook Peppers and Onions: Sauté bell peppers and onion until softened. Add garlic and cook briefly.
- Deglaze and Simmer: Deglaze the pan with white wine, then add broth, vinegar, herbs, and peppers. Return chicken and sausage to the pan, simmer covered for 25-30 minutes.
- Finish: Uncover and simmer to reduce sauce. Stir in cherry pepper brine if desired. Garnish with parsley.
Notes
- For a spicier dish, use hot cherry peppers or add extra red pepper flakes.
- You can use boneless chicken thighs or breasts, adjusting cooking time accordingly.
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 5g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 155mg
