Chicken Scarpariello Sausage Peppers (Print-Friendly Format)

Chicken, sausage, peppers, and tangy sauce combine for a bold and comforting Italian-American classic.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1.1 kg bone-in, skin-on chicken thighs (4–5 large pieces)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons vegetable oil
05 - 450 g hot Italian sausage links (3–4 links)

→ Vegetables and Aromatics

06 - 1 medium onion, sliced
07 - 1 large red bell pepper, sliced
08 - 8 garlic cloves, chopped

→ Sauce Components

09 - 10 pickled cherry peppers (hot or sweet), sliced
10 - 60 ml pickling juice from cherry pepper jar
11 - 120 ml dry white wine
12 - 240 ml low-sodium chicken stock

→ For Serving

13 - Fresh parsley, chopped
14 - Red chili flakes, to taste

# How to Make It:

01 - Pat chicken thighs dry and season generously with salt and black pepper. Heat vegetable oil over medium-high in a large skillet. Sear chicken thighs skin-side down until golden brown on both sides, about 3–4 minutes per side. Transfer browned chicken to a plate.
02 - Add Italian sausage links to the same pan and cook until well-browned on all sides, approximately 5 minutes. Remove sausages and slice them into thick rounds once cool enough to handle.
03 - In the rendered fat, add sliced onion, bell pepper, and chopped garlic. Sauté on medium heat until fragrant and softened, about 4 minutes.
04 - Stir in pickled cherry peppers and their pickling juice, cooking for 2–3 minutes. Pour in white wine, scraping up any browned bits from the pan. Let the wine reduce slightly, 2–3 minutes.
05 - Add chicken stock, then return chicken thighs and sliced sausage to the pan, nestling evenly into the sauce.
06 - Reduce heat to medium-low. Cover and simmer for 20–25 minutes until chicken is cooked through, sausage is tender, and the sauce has thickened.
07 - Scatter fresh chopped parsley and red chili flakes over the dish. Serve immediately, spooning pan sauce over each portion.

# Extra Tips:

01 - For milder flavour, substitute mild Italian sausage and sweet cherry peppers. Skim excess fat if desired.

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