Chicken Scarpariello with Sausage (Print View)

Zesty chicken and spicy sausage braised with peppers, wine, vinegar and herbs for a hearty, gluten-free family meal.

# What You Need:

→ Meats

01 - 2 lbs bone-in, skin-on chicken thighs (about 6 pieces)
02 - 8 oz hot Italian sausage, cut into 1-inch pieces

→ Vegetables

03 - 1 medium yellow onion, thinly sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 4 garlic cloves, minced
07 - 1 cup cherry peppers in brine, halved (mild or hot, to taste)

→ Liquids

08 - 1 cup dry white wine
09 - 1/2 cup low-sodium chicken broth
10 - 1/4 cup red wine vinegar

→ Spices and Herbs

11 - 1 tsp dried oregano
12 - 1 tsp fresh rosemary, finely chopped
13 - Salt and black pepper, to taste
14 - 2 tbsp olive oil

→ For Serving

15 - Fresh parsley, chopped (optional)

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Pat chicken thighs dry with paper towels and season generously on all sides with salt and black pepper.
03 - Heat 2 tbsp olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the sausage pieces and cook until browned on all sides, about 4 minutes. Remove and set aside.
04 - In the same skillet, place chicken thighs skin-side down. Sear for 5 to 7 minutes per side until deep golden brown. Remove chicken and set aside with the sausage.
05 - Drain excess fat from the pan, leaving about 1 tbsp. Add the sliced onion, red and yellow bell peppers, and minced garlic. Sauté until the vegetables soften, about 5 minutes.
06 - Stir in the halved cherry peppers and cook for 2 minutes, allowing their briny flavor to release into the mixture.
07 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
08 - Add the chicken broth, red wine vinegar, dried oregano, and fresh rosemary. Return the sausage and chicken to the skillet, arranging the chicken skin-side up.
09 - Bring the mixture to a simmer on the stovetop, then transfer the uncovered skillet to the oven. Bake for 30 minutes until the chicken is cooked through and the sauce has thickened.
10 - Remove from the oven, garnish with freshly chopped parsley, and serve directly from the skillet.

# Expert Hints:

01 -
  • The interplay of vinegar and wine creates a sauce that tastes like it took all day but only needs thirty minutes in the oven.
  • Sausage and chicken together mean every bite offers something slightly different, tender meat yielding to snap and spice.
  • It is genuinely effortless to double for a group and somehow tastes even better reheated the next afternoon straight from the fridge.
02 -
  • Do not skip drying the chicken thoroughly, any lingering moisture means steaming instead of searing and you will never get that crisp skin.
  • The uncovered oven time is nonnegotiable because covering traps steam and turns your beautiful skin soggy.
  • Taste the cherry peppers before adding them because their heat level varies wildly from jar to jar.
03 -
  • Use a heavy cast iron skillet or enameled Dutch oven because thin pans create hot spots that burn the fond before it develops properly.
  • Let the chicken rest for five minutes after the oven before serving so the juices redistribute instead of running out onto the plate.

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