Chicken Scarpariello
Chicken Scarpariello is a delicious braised chicken dish with sausage and peppers, perfect for a hearty meal.
Equipment
- Straight-sided sauté pan or Dutch oven
Ingredients
Chicken and Sausage
- 2.5 pounds bone-in, skin-on chicken thighs 6 to 8 thighs
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon vegetable oil 15 ml
- 1.5 pounds sweet or hot Italian sausage about 3 to 4 links
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 fresh sage leaves finely minced, about ¼ ounce (8 g)
- 6 cloves garlic thinly sliced
- 8 hot or sweet pickled cherry peppers thinly sliced
- ¼ cup pickling liquid from the jar
Liquids and Seasoning
- 1 cup dry white wine 240 ml
- 1 cup low-sodium chicken stock homemade or store-bought, 240 ml
- 2 tablespoons sugar 28 g
Instructions
Method
- Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a sauté pan over medium-high heat until shimmering. Add chicken, skin side down, and cook until browned, about 8 minutes. Flip and brown second side for 3 minutes. Transfer chicken to a plate.
- Return skillet without draining it and add sausage. Cook until well browned on first side, about 1 ½ minutes. Flip and cook second side for another 1 ½ minutes. Remove sausage and slice into 3 to 4 pieces.
- Return pan to heat, add onion and bell pepper, cook until softened, about 4 minutes. Add sage and garlic, and cook until fragrant, about 1 minute.
- Add pickled cherry peppers and their liquid, stirring and scraping browned bits. Add wine and reduce by half, about 2 minutes. Add chicken stock and sugar, stir to combine. Return sausage and chicken to pan, nestling among the sauce and vegetables.
- Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken.
Notes
The pickling liquid from the jarred cherry peppers can also be used to brine chicken breasts for fried chicken sandwiches.
Nutrition
Serving: 1plateCalories: 550kcalCarbohydrates: 10gProtein: 45gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg
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