Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
A hearty and flavorful Chicken Scarpariello recipe featuring tender bone-in chicken thighs and Italian sausage, roasted alongside crispy baby potatoes and simmered in a tangy, slightly spicy sauce made with pickled cherry peppers, red wine vinegar, and herbs. This classic Italian-American dish combines savory, tangy, and mildly spicy elements for a comforting, satisfying meal perfect for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Sausage
- 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
Potatoes
- 1 cup baby potatoes, halved
- Olive oil, for tossing
- Salt and pepper, to taste
Sauce
- 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)
Garnish
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until golden and nearly tender.
- Cook the Chicken and Sausage: While the potatoes roast, heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down until crispy and golden, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside. Add the sausage pieces to the skillet and brown them on all sides for about 5 minutes. Remove and set aside with the chicken.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add the finely chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the Liquid Ingredients: Pour in the chicken broth, dry white wine, and red wine vinegar. Stir in the dried oregano, red pepper flakes (if using), jarred pickled cherry peppers with their brine, and sliced red bell peppers. Add the sprig of rosemary or thyme. Bring the mixture to a simmer.
- Combine and Simmer: Return the browned chicken and sausage to the skillet, nestling them into the sauce. Add the partially roasted potatoes to the skillet or baking sheet with the chicken and sausage. Spoon some sauce over the potatoes. Transfer the skillet or baking sheet to the preheated oven and roast everything together for another 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender.
- Final Touches and Garnish: Remove from oven, discard the rosemary sprig or thyme. Spoon extra sauce over the top, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a bright finishing touch if desired.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but drumsticks can be substituted.
- Using jarred pickled cherry peppers with the brine adds signature tang and spice, but adjust chili flakes for your heat preference.
- The dish can be prepared entirely on the stovetop by simmering sauces and potatoes in a covered pan, but roasting enhances the potatoes’ crispiness.
- Choose low sodium chicken broth to better control saltiness.
- Leftovers reheat well and the flavors deepen overnight.
Keywords: Chicken Scarpariello, Italian sausage recipe, roasted chicken with potatoes, cherry peppers, Italian-American dinner, tangy chicken recipe