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Chicken Scarpariello Recipe

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4.3 from 2 reviews

Chicken Scarpariello is a classic Italian-American dish featuring bone-in, skin-on chicken thighs and Italian sausage simmered in a tangy, spicy sauce with pickled cherry peppers, olives, and aromatic herbs. The chicken is seared to a crispy golden brown before being cooked gently in a flavorful sauce made from broth, white wine, Dijon mustard, and a blend of herbs and spices, resulting in a hearty and comforting meal perfect for dinner.

Ingredients

Sauce Ingredients

  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried basil
  • ¼ teaspoon red pepper flakes

Chicken & Sausage

  • 5-6 bone-in, skin-on chicken thighs (about 3 lbs.)
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 16 oz. hot or sweet Italian sausage links, cut into 2-inch slices

Vegetables & Aromatics

  • 1 yellow onion, sliced
  • 2 large bell peppers (red and green), sliced into ¼-inch strips
  • 5 cloves garlic, minced
  • 8-10 whole hot pickled cherry peppers, plus 2 tablespoons pickling juices
  • ¼ cup kalamata olives

Additional Ingredients

  • ¾ cup dry white wine
  • 1 ½ tablespoons flour
  • 1 tablespoon lemon juice
  • Fresh parsley, roughly chopped, for garnish

Instructions

  1. Prepare the sauce mix: Combine chicken broth, chicken bouillon cube, Dijon mustard, honey, Worcestershire sauce, oregano, thyme, rosemary, basil, and red pepper flakes in a large measuring cup with a spout. Set aside.
  2. Season the chicken: Pat the chicken thighs completely dry. Season all sides with salt, pepper, and Italian seasoning.
  3. Sear the chicken: Heat olive oil in a large, high-walled skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6 to 7 minutes until skin is brown and crispy. Flip and sear the other sides for 3 to 4 minutes. Remove chicken and set aside, as it will finish cooking in the sauce.
  4. Cook the sausage: Leave the drippings in the skillet and add sausage slices. Sear over medium-high heat for about 5 minutes until browned on all sides. Remove and set aside.
  5. Sauté the vegetables: Remove excess drippings leaving 1 tablespoon in the skillet. Add sliced onion and sauté over medium heat for 5 minutes. Add bell peppers and cook for another 4-5 minutes until softened.
  6. Deglaze with wine: Pour in the white wine, scraping the browned bits off the bottom and sides with a silicone spatula. Let the wine reduce by half, about 3 to 4 minutes.
  7. Add aromatics: Stir in minced garlic, cherry peppers, and kalamata olives. Cook for 1 minute until fragrant.
  8. Add pickling liquid and flour: Stir in 2 tablespoons of the cherry pepper pickling juice. Sprinkle flour over the mixture and cook for 1 minute to thicken.
  9. Incorporate the sauce: Gradually add the prepared sauce mixture in small splashes, stirring continuously. Bring to a boil then reduce to a gentle simmer.
  10. Return chicken and sausage: Nestle the chicken thighs skin-side up back into the skillet, followed by the sausages placed into the sauce where possible.
  11. Simmer gently: Partially cover the skillet and simmer gently for 45 minutes to 1 hour. The sauce should bubble gently but not boil to finish cooking the chicken thoroughly.
  12. Finish and serve: Optionally skim off any excess fat from the sauce surface. Stir in lemon juice and sprinkle with fresh parsley. Serve hot with warm crusty bread, mashed potatoes, or rice.

Notes

  • Be sure to measure and prepare all ingredients before starting to cook for smooth workflow.
  • Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy while cooking.
  • The pickled cherry peppers add authentic heat and tanginess; adjust quantity based on spice preference.
  • Dry white wine helps deglaze the pan and adds depth to the sauce; you can substitute with extra chicken broth if preferred.
  • Simmers gently to prevent overcooking and preserve the texture of the chicken and sausage.
  • Serve with crusty bread or starches to soak up the flavorful sauce.

Find it online: https://miracooking.com/chicken-scarpariello-recipe/