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Chicken Scarpariello (Braised Chicken with Sausage and Peppers) Recipe

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4 from 8 reviews

Chicken Scarpariello is a classic Italian-American dish featuring tender braised chicken thighs cooked with flavorful Italian sausage, sautéed peppers, onions, and pickled cherry peppers in a savory wine and chicken stock sauce. This hearty, comforting meal is perfect for a family dinner, combining bold and tangy flavors with a crispy skin finish achieved by oven braising.

Ingredients

Chicken and Sausage

  • 2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) vegetable oil
  • 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700 g)

Vegetables and Aromatics

  • 1 medium onion, thinly sliced (about 6 ounces; 170 g)
  • 1 large red bell pepper, thinly sliced (about 6 ounces; 170 g)
  • 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8 g)
  • 6 cloves garlic, thinly sliced
  • 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) pickling liquid from the jar

Liquids and Seasoning

  • 1 cup (240 ml) dry white wine
  • 1 cup (240 ml) homemade or store-bought low-sodium chicken stock
  • 2 tablespoons (28 g) sugar

Instructions

  1. Preheat and Season: Adjust your oven rack to the center position and preheat to 350°F (175°C). Generously season the chicken thighs with kosher salt and freshly ground black pepper to enhance the flavor.
  2. Brown the Chicken: Heat 1 tablespoon vegetable oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Place chicken thighs skin side down and cook without moving until the skin is well browned and crisp, about 8 minutes, lowering heat if the pan begins to smoke. Flip the chicken and brown the other side lightly for about 3 minutes. Remove the chicken and set aside on a large plate.
  3. Cook the Sausage: Return the pan to medium heat without draining the fat. Add the Italian sausage links and cook until well browned on one side, about 1 1/2 minutes, then flip and brown the other side for another 1 1/2 minutes. Remove the sausage, transfer to a cutting board, and slice each link into 3 to 4 pieces.
  4. Sauté Vegetables: In the same pan, add the sliced onion and red bell pepper. Cook, stirring and scraping up browned bits from the pan’s bottom, until the vegetables soften and start to brown, about 4 minutes. Add the minced fresh sage and sliced garlic and cook, stirring, until fragrant, about 1 minute.
  5. Add Pickled Peppers and Deglaze: Stir in the thinly sliced pickled cherry peppers along with 1/4 cup of their pickling liquid. Scrape up any browned bits from the bottom to incorporate all flavors. Pour in the dry white wine and cook until the liquid reduces by half, approximately 2 minutes.
  6. Simmer Sauce and Combine: Add the chicken stock and sugar to the pan, stirring to combine. Return the sliced sausage pieces to the mixture, tossing gently. Nestle the browned chicken thighs skin side up among the sausage, vegetables, and sauce in the pan.
  7. Braise in Oven: Transfer the pan to the preheated oven and cook uncovered for about 30 minutes, or until the chicken is crisp on the outside and tender inside, with all flavors melding beautifully.
  8. Serve: Serve hot immediately, spooning the sauce, vegetables, and sausage around the chicken pieces for a rustic, hearty meal.

Notes

  • The pickling liquid from the jarred cherry peppers can be saved and used as a flavorful brine for chicken breasts, perfect for making fried chicken sandwiches.
  • Using bone-in, skin-on chicken thighs ensures juiciness and flavor retention during braising.
  • Adjust the level of heat by choosing sweet or hot Italian sausage and pickled cherry peppers according to your preference.

Find it online: https://cookedbygrace.com/chicken-scarpariello-braised-chicken-with-sausage-and-peppers-recipe/