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Chicken Scarpariello

Chicken Scarpariello is a delightful Italian dish featuring chicken thighs, sausage, and fresh vegetables in a savory sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

For the chicken and sausage
  • 1 1/2 cup extra virgin olive oil, divided
  • 1.5 pounds Italian sausage
  • 3 pounds chicken thighs, trimmed of overhanging fat
  • 1 tablespoon Diamond Crystal Kosher salt, divided
  • 1 teaspoon black pepper, divided
For the vegetables
  • 2 pounds small potatoes, cut in half
  • 2 large red bell peppers, sliced into 1/4" strips
  • 15 cloves garlic, halved
For the sauce
  • 1.25 cups dry white wine
  • 3/4 cup red wine vinegar
  • 1.25 cups no-sodium chicken stock
  • 3 large hot cherry peppers, quartered and seeds removed
  • 1/2 cup minced Italian flat-leaf parsley

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Toss the potatoes with 6 tablespoons of olive oil and season them with half of the salt and pepper. Roast the potatoes cut side down for 30 minutes.
Cooking
  1. In a large oven-safe pan, sear the sausage until it is browned, then set it aside.
  2. Sauté the bell peppers in the same pan until they soften, then remove and set aside.
  3. Sear the chicken thighs in the pan until they are golden brown, then take them out and set aside.
  4. Add the garlic to the same pan, sautéing until it turns golden.
  5. Pour in the white wine and vinegar, then boil until it reduces by half. Add the chicken stock and reduce again.
  6. Return the bell peppers and sausage to the pan, then add the roasted potatoes. Nestle the chicken with the skin side up in the pan.
  7. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the chicken reaches an internal temperature of 185-195°F.
Serving
  1. Toss with minced parsley before serving.

Notes

For extra flavor, consider marinating the chicken thighs in olive oil, garlic, and herbs a few hours before cooking. Cut the potatoes into equal sizes to ensure they cook evenly. You can adjust the spice level by using milder or hotter cherry peppers according to your preference. To store leftovers, let the dish cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to three days. For longer storage, you can freeze it for up to three months. Be sure to thaw it in the refrigerator before reheating.