Name: Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1½ pounds bone-in skin-on chicken thighs (or drumsticks); 1 pound Italian sausage, cut into 2-inch pieces; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup baby potatoes, halved; Olive oil, for tossing; Salt and pepper, to taste; 1 small onion, finely chopped; 4 cloves garlic, minced; 1 cup chicken broth (low sodium or no sodium added); ½ cup dry white wine; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes (optional, for heat); 1 cup jarred pickled cherry peppers, halved (mild or hot based on preference); ½ cup brine from the cherry peppers; 2 medium red bell peppers, sliced (optional for color); 1 sprig fresh rosemary (or thyme); Fresh parsley, chopped; Lemon wedges (optional)

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If you’ve never tried Chicken Scarpariello with Potatoes and Cherry Peppers Recipe, you’re in for such a treat. It’s one of those rustic Italian-American dishes that brings warmth straight to the dinner table with its hearty chicken, tangy cherry peppers, and those perfectly roasted potatoes. What makes this recipe stand out is the wonderful balance of spicy, sour, and savory flavors, all in one pan – no fuss, just fantastic comfort food.

Whenever I make this dish, it’s like a little celebration at home. It’s perfect for cozy weeknights when you want something filling but not overly complicated. The combination of bone-in chicken, Italian sausage, and that vibrant cherry pepper sauce means every bite feels special – and the potatoes soak up all those delicious juices, turning them into tiny flavor bombs. Trust me, you’ll want to keep this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe in your repertoire for easy meals that impress.

Ingredients You’ll Need

These ingredients come together to create a comforting yet zesty dish. When shopping, look for fresh, quality chicken thighs and baby potatoes that are firm and smooth. Cherry peppers add that signature bright pop, but you can adjust heat to your liking.

Bone-in skin-on chicken thighs: I always go skin-on for that crispy, golden exterior and juicy inside.
Italian sausage: Use classic or spicy, depending on how much heat you want.
Baby potatoes: Halved to get the perfect roasted bite, they soak up the sauce beautifully.
Olive oil: Essential for crisping the chicken and roasting the potatoes.
Salt and pepper: Simple seasonings that bring out the natural flavors.
Onion: Finely chopped to melt into the sauce without overpowering it.
Garlic: Minced for that aromatic punch.
Chicken broth: Low sodium is best to keep control on salt levels.
Dry white wine: Adds subtle depth and balances acidity.
Red wine vinegar: The secret to that perfect tang that cuts through richness.
Dried oregano: Classic Italian herb that ties flavors together.
Red pepper flakes (optional): For that extra kick if you like things spicy.
Jarred pickled cherry peppers: Halved – these bring the bright, slightly spicy and sour notes.
Brine from the cherry peppers: Don’t toss it; it amps up the flavor in the sauce.
Red bell peppers (optional): Sliced, they add color and a mild sweetness.
Fresh rosemary or thyme: A sprig to infuse subtle herbal fragrance.
Fresh parsley (for garnish): Adds freshness and color at the finish.
Lemon wedges (optional): A squeeze at the table brightens everything up.

Variations

What I love about Chicken Scarpariello with Potatoes and Cherry Peppers Recipe is how easy it is to tweak. Over time, I’ve adapted it for different moods and dietary needs, and you should too – it’s your kitchen after all!

Make it spicy or mild: I usually add some red pepper flakes for heat, but if you like it mellow, skip them and use mild cherry peppers instead.
Swap the sausage: Turkey sausage works great if you want a leaner option, and it still brings flavor.
Vegetarian twist: Replace chicken and sausage with hearty mushrooms or eggplant chunks. The rest of the sauce is just as delicious.
Add greens: Toss in spinach or kale toward the end for extra nutrition and vibrant color.
Use different potatoes: Yukon gold or fingerling potatoes also work nicely if you can’t find baby potatoes.

How to Make Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Step 1: Get that chicken golden and crispy

Start by patting your bone-in skin-on chicken thighs dry – this helps with browning. Heat olive oil in a large skillet over medium-high heat, then add the chicken skin-side down. Let it cook undisturbed for about 7-8 minutes until you get a deep golden crust. Flip and brown the other side for another 5 minutes. Don’t rush this step; crisp skin makes all the difference in flavor and texture.

Step 2: Brown the sausage and potatoes

Remove the chicken and set aside. In the same pan, add the Italian sausage pieces and cook until nicely browned on all sides. Then toss in the halved baby potatoes that’ve been lightly coated with olive oil, salt, and pepper. Let those potatoes get a little color too—it helps them develop flavor and holds up well in the sauce.

Step 3: Build the tangy sauce

Lower the heat to medium and add chopped onion and minced garlic to the pan. Sauté until translucent and fragrant, about 3 minutes. Pour in the white wine and red wine vinegar, scraping up any browned bits stuck to the pan—that’s pure flavor gold. Stir in the chicken broth, dried oregano, red pepper flakes (if using), cherry peppers, brine, red bell peppers, and your fresh herb sprig. Bring the sauce to a gentle simmer.

Step 4: Simmer everything together until tender

Return the chicken thighs to the skillet, nestling them into the sauce, along with the sausage and potatoes. Cover and let everything cook over low heat for about 25-30 minutes. The chicken will become tender, the potatoes perfectly cooked, and the sauce will thicken slightly, soaking up all those incredible flavors. A tip: check occasionally to keep a low, gentle simmer to avoid drying out the chicken.

How to Serve Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

The image shows a white marbled surface with nine small white bowls arranged around six raw chicken thighs in the center. Starting from the top left, there is a bowl filled with green olives, then a bowl of yellow olive oil, and next to it a bowl of bright red roasted peppers. To the right of the chicken thighs are small raw sausages and fresh rosemary sprigs. Below the chicken in the middle are several lemon slices. At the bottom left corner, a bowl with chopped white onion, next to it a bowl filled with olive oil, and just above that, a bowl with chopped garlic. Below the lemon slices is a small bowl of red pepper flakes, and to the right of this, a bowl with four small yellow potatoes. The image is clean and well-organized with all items clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped parsley right before serving for a fresh herbal note and that satisfying pop of green. Sometimes, I add a lemon wedge on the side to squeeze over each portion; it adds a nice zesty brightness that wakes up the whole dish.

Side Dishes

This dish is already pretty hearty, but I love pairing it with a crisp green salad with a simple vinaigrette or roasted seasonal veggies to round out the meal. A crusty Italian bread on the side for sopping up all the sauce? Absolutely essential in my book.

Creative Ways to Present

For special occasions, I like to serve the Chicken Scarpariello with Potatoes and Cherry Peppers directly in a beautiful rustic cast iron skillet right at the table. It creates a warm, inviting vibe and lets everyone dig in family-style. You can also plate it over creamy polenta or buttery mashed potatoes for an extra comforting twist.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool completely before transferring them to an airtight container to keep in the refrigerator. This way, the flavors have a chance to meld even more overnight — which actually improves this dish!

Freezing

I’ve frozen this recipe a couple of times, and it freezes well. Just make sure you cool it properly first, and use a freezer-safe container. When thawed, the potatoes might be a bit softer but still tasty, perfect for a quick weeknight dinner.

Reheating

For reheating, I prefer warming it gently over medium-low heat on the stovetop with a splash of water or broth to loosen the sauce. This keeps the chicken juicy and prevents the potatoes from drying out. Microwave works in a pinch, but stovetop is my go-to for best results.

FAQs

Can I use boneless chicken for this Chicken Scarpariello with Potatoes and Cherry Peppers Recipe?

Absolutely! You can substitute boneless chicken thighs or breasts if you prefer less fuss with bones. Just adjust cooking time since boneless pieces cook faster—about 15-20 minutes of simmering should do it. Keep an eye on them so they don’t overcook.
Where can I find pickled cherry peppers?

Pickled cherry peppers are often available in the Italian or specialty section of major grocery stores. You might also find them at local farmers’ markets or specialty Italian delis. If you can’t find them, sliced pepperoncini or pickled jalapeños can be a decent substitute, adjusting levels of heat and tartness to taste.
Can I make Chicken Scarpariello with Potatoes and Cherry Peppers Recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you check that your sausage and broth don’t contain hidden gluten. Always choose gluten-free products if needed for your dietary restrictions.
What’s the best way to control the heat level in this dish?

It all comes down to the type of sausage, cherry peppers, and how much red pepper flakes you add. Use mild Italian sausage and mild cherry peppers if you want a gentle flavor. For heat lovers, pick spicy sausage, hot cherry peppers, and add red pepper flakes cautiously until you reach your perfect level.

Final Thoughts

This Chicken Scarpariello with Potatoes and Cherry Peppers Recipe feels like a hug on a plate to me — hearty, flavorful, and full of personality. It’s the kind of dish that brings my family together, sparking conversation and smiles. I hope you give it a try soon; I promise it’ll become one of those go-to recipes you turn to when you want something that tastes like love and tradition in every bite.