Chicken Scarpariello – Zesty, Rustic & Italian-American Comfort
A bold Italian-American dish with seared chicken, sausage, and tangy pickled cherry peppers in a garlicky vinegar sauce. Rustic, savory, and made in one pan.
Ingredients
-
2½–3 lbs bone-in, skin-on chicken thighs or drumsticks
-
¾ lb Italian sausage, sliced
-
Salt and pepper
-
2 tbsp olive oil
-
1 small onion, sliced
-
5 garlic cloves, minced
-
1 tbsp chopped fresh rosemary
-
½ cup dry white wine
-
½ cup chicken broth
-
2 tbsp white wine vinegar
-
¼ cup cherry pepper brine
-
6–8 jarred hot cherry peppers, halved
-
Optional: Crushed red pepper flakes
Instructions
-
Season chicken and sear skin-side down until golden. Remove and set aside.
-
Brown sausage in the same pan. Set aside.
-
Sauté onion and garlic until softened. Add rosemary and chili flakes.
-
Deglaze with wine. Simmer 2–3 minutes. Add broth, vinegar, pepper brine, and cherry peppers.
-
Return chicken and sausage to pan. Cover and simmer 25–30 minutes.
-
Uncover and cook 5 more minutes to reduce sauce.
-
Serve hot over potatoes, polenta, or pasta.
Notes
Use sweet or spicy sausage. Adjust pepper quantity to your heat preference. Leftovers taste even better the next day.