Chicken Scarpariello Sausage Peppers

Chicken Scarpariello is one of those crowd-pleasing dinners that never fails to wake up everyone’s appetite. It has the perfect mix of juicy chicken, spicy sausage, sweet peppers, and a tangy vinegar sauce you want to mop up with bread. This is a dish I first made on a whim for a Sunday dinner, and now it is the most requested meal whenever family comes to visit.

The first time I made this was on a rainy day when I wanted something to chase away the gloom and the whole house smelled so good nobody could wait for dinner.

Ingredients

• Bone-in skin-on chicken thighs: Big flavor and juicy results Pick pieces with even size for even cooking
• Hot Italian sausage or mild for less heat: Choose quality sausage with visible herbs for the best flavor
• Onion: Sliced for natural sweetness Look for onions with tight skins and no soft spots
• Red bell pepper: Adds color and mild sweetness A firm shiny pepper gives the best texture
• Garlic: Chopped for plenty of aroma Fresh plump garlic cloves yield best flavor and no bitterness
• Pickled cherry peppers hot or sweet: Brightness and a little kick Taste one before using to gauge the spice level
• Pickling juice from the cherry pepper jar: Extra tang Choose a briny juice without off-putting odor
• Dry white wine: Lifts up the sauce flavor Choose a crisp wine like Pinot Grigio you enjoy drinking
• Chicken stock: Low-sodium lets you control saltiness Opt for homemade or a good quality store brand
• Fresh parsley and red chili flakes: Vibrant finish Flat-leaf parsley looks and tastes best

Instructions

Prepare and Season Chicken:

Pat chicken thighs dry so you get crispy skin Season well with salt and black pepper on both sides Press seasoning into the skin to help it stick

Sear Chicken:

Heat vegetable oil in a large skillet over medium-high until shimmering Place chicken skin-side down Cook 7 minutes without moving to achieve deep gold color Flip and brown the other side for 5 minutes Remove chicken to a plate

Brown the Sausage:

Add sausage links to the same pan Brown each side for about 5 minutes total Slice into thick coins if using large sausages Remove and set with the chicken

Sauté Aromatics:

Lower heat to medium Add onions bell pepper and garlic to the skillet Stir often Sauté for 5 to 7 minutes until softened and fragrant Take time to let onions get some color

Add Pickled Peppers and Juice:

Stir in cherry peppers and about a quarter cup of their brine Keep everything moving for 2 to 3 minutes so vegetables soak up that tang

Deglaze and Reduce Wine:

Turn heat to medium-high Pour in dry white wine As it bubbles scrape up browned stuck bits from the pan Reduce wine for 2 minutes to let the flavor develop

Build the Sauce and Return Meat:

Add chicken stock to pan Place chicken thighs and sausage pieces back in nestling them among vegetables Ladle a little sauce over each piece

Simmer and Finish:

Lower heat to medium-low Cover and simmer for 20 to 25 minutes Chicken should be cooked through and sauce thickened Taste for seasoning

Garnish and Serve:

Scatter with fresh chopped parsley and a sprinkle of red chili flakes Serve hot directly from the pan or transfer to a platter

Cherry peppers are my personal favorite part They give a unique mouth-puckering tang and a mellow heat You can swap hot for sweet and my family loves when I double the peppers for extra zip

Storage Tips

Leftovers taste even better the next day once the flavors meld Store chicken scarpariello in an airtight container in the fridge for up to three days Reheat on the stove over low heat with a splash of extra broth to keep it juicy

Ingredient Substitutions

This recipe welcomes swaps If you do not have cherry peppers try mild banana peppers or regular jarred jalapeños No white wine Just use extra chicken stock To make it milder choose sweet Italian sausage instead

Serving Suggestions

Pile the chicken scarpariello over creamy polenta for a cozy meal Crusty Italian bread is nonnegotiable for sopping up the sauce Add a simple green salad on the side for freshness

Cultural and Historical Context

Chicken scarpariello means shoemakers chicken in Italian American cuisine It hails from Southern Italian immigrants who adapted recipes in their new home The combination of poultry sausage and peppers grew from what was available and affordable

Seasonal Adaptations

In colder months swap bell peppers for roasted jarred red peppers Try swapping parsley with fresh basil in summer for a lighter note For spring add quartered artichokes along with the other vegetables

Success Stories

Many cooks say this is their go-to dish for impressing dinner guests without stress My neighbor made it for a weeknight potluck and everyone wanted the recipe I have fond memories of making huge batches for family get-togethers and it always disappears fast

Freezer Meal Conversion

To make ahead freeze cooked scarpariello in meal-size portions It reheats well straight from frozen just thaw gently over low heat The sauce may need a splash of broth as it warms

Serve this dish hot with plenty of crusty bread on the side You’ll want to soak up every drop of the tangy flavorful sauce

Common Recipe Questions

→ What cut of chicken works best?

Bone-in, skin-on chicken thighs are ideal for richness and tenderness, holding up well to simmering in sauce.

→ Can I substitute the sausage?

Hot or mild Italian sausage is traditional, but you can use turkey sausage or chicken sausage for lighter options.

→ What type of peppers add the most flavor?

Pickled cherry peppers bring both heat and tang. Mix sweet and hot varieties for balanced flavor.

→ Is white wine necessary?

White wine adds depth, but you can substitute extra chicken stock for an alcohol-free version.

→ How do I achieve the perfect sauce consistency?

Simmer uncovered after adding chicken and sausage, letting the sauce reduce to a glossy, thickened finish.

→ What are good garnishes?

Fresh chopped parsley and a pinch of red chili flakes add color and a finishing burst of flavor.