Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

why make this recipe

Chicken Scarpariello with Potatoes and Cherry Peppers is a delightful dish that combines juicy chicken, flavorful Italian sausage, and vibrant vegetables. It is a one-pan meal that provides an explosion of flavors, making it perfect for family dinners or gatherings. The combination of roasted potatoes, savory meats, and tangy cherry peppers creates a hearty dish that warms the soul. Plus, it’s easy to make and looks impressive on the table!

how to make Chicken Scarpariello with Potatoes and Cherry Peppers

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 depending 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)

Directions:

1. Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and finishing the dish.
2. Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet. Roast in the oven for 20-25 minutes until golden and crispy. Remove them from the oven but leave them on the baking sheet.
3. Season chicken thighs with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
4. In the same pan, brown the Italian sausage pieces until just cooked through. Remove and set aside.
5. Add chopped onion to the pan and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
6. Pour in white wine and scrape the bottom of the pan to loosen browned bits. Simmer for 2-3 minutes until slightly reduced. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, pepper brine, sliced bell peppers, and rosemary or thyme. Stir well to combine.
7. Transfer seared chicken, browned sausage, and sauce into the baking sheet with roasted potatoes. Spread everything out evenly to ensure uniform cooking.
8. Return the baking sheet to the oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F and the sauce slightly thickens.
9. Sprinkle chopped fresh parsley over the dish. Serve with crusty bread or pasta to soak up the sauce. Add lemon wedges for an optional bright finish.

how to serve Chicken Scarpariello with Potatoes and Cherry Peppers

Serve this dish right from the oven to the table. It looks great in the baking sheet or you can transfer it to a large serving dish. Pair with crusty bread to soak up the delicious sauce, or serve it over pasta for a fulfilling meal. A sprinkle of fresh parsley on top adds a nice touch of color and freshness.

how to store Chicken Scarpariello with Potatoes and Cherry Peppers

To store leftovers, let the dish cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days. If you’re storing it for longer, you can freeze it for up to 3 months. To reheat, gently warm it in the oven or microwave until heated through.

tips to make Chicken Scarpariello with Potatoes and Cherry Peppers

• For even more flavor, marinate the chicken thighs in olive oil, garlic, and oregano for a few hours before cooking.
• Adjust the heat by selecting mild or hot cherry peppers according to your preference.
• Make sure to brown the chicken and sausage well for a richer flavor.
• Use a high-walled baking dish to contain the sauce and keep everything moist while baking.

variation (if any)

You can easily customize this recipe by adding different vegetables like carrots or zucchini. If you prefer, you can swap out the Italian sausage for chorizo for a different flavor profile. For a healthier version, you can use skinless chicken thighs or chicken breasts.

FAQs

1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time since they cook quicker.

2. What can I serve with Chicken Scarpariello?
This dish pairs well with rice, pasta, or crusty bread to soak up the delicious sauce. A side salad can also complement the meal nicely.

3. How spicy is this dish?
The spiciness can vary depending on whether you use mild or hot cherry peppers. If you prefer less heat, opt for mild pickled cherry peppers and omit the red pepper flakes.

Chicken Scarpariello with Potatoes and Cherry Peppers

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A delightful one-pan meal combining juicy chicken, flavorful Italian sausage, and vibrant vegetables, perfect for family dinners.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 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)
• 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)
• 1 cup jarred pickled cherry peppers (halved)
• ½ cup brine from the cherry peppers
• 2 medium red bell peppers (sliced, optional)
• 1 sprig fresh rosemary (or thyme)
• Fresh parsley (chopped)
• Lemon wedges (optional)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Toss halved baby potatoes with olive oil, salt, and pepper, then arrange cut side down on a baking sheet and roast for 20-25 minutes.
3. Season chicken thighs with salt and pepper and sear skin-side down in a skillet over medium-high heat for about 5-6 minutes per side, then remove and set aside.
4. Brown Italian sausage in the same skillet until just cooked through, then remove and set aside.
5. Add chopped onion to the pan and cook for 3-4 minutes, then add minced garlic and cook for an additional minute.
6. Pour in white wine, scrape bottom of the pan, and simmer for 2-3 minutes until slightly reduced.
7. Add chicken broth, red wine vinegar, oregano, red pepper flakes, pickled cherry peppers, pepper brine, sliced bell peppers, and rosemary. Stir to combine.
8. Transfer chicken, sausage, and sauce onto the baking sheet with the roasted potatoes, spreading evenly.
9. Return to oven and roast for 20-25 minutes until chicken reaches 165°F.
10. Sprinkle with fresh parsley and serve with crusty bread or pasta, adding lemon wedges if desired.

Notes

For added flavor, marinate chicken thighs in olive oil, garlic, and oregano for a few hours before cooking. Customize by adding different vegetables or swapping Italian sausage for chorizo.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg