Chicken Scarpariello
30m prep 25m cook 55m ready
Chicken Scarpariello is a one-pan Italian-American dish featuring browned chicken thighs and sweet Italian sausage simmered in a tangy sauce with Peppadew peppers, white wine, and rosemary. It's finished in the oven for a hearty, flavorful meal.
Ingredients
- 2 tbsp olive oil
- 8 oz sweet Italian sausage casings removed, cut into 1½-inch pieces
- 6 small chicken thighs
- Kosher salt and pepper
- 1 large onion chopped
- 1 small red bell pepper cut into ¼-inch pieces
- 8 clove garlic sliced
- 3/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup Peppadew peppers chopped
- 1/3 cup Peppadew pepper brine
- 1 tsp fresh rosemary chopped
- fresh flat-leaf parsley chopped, for topping
- Crusty bread for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 551 mg
- Iron: 7.92 mg
- Magnesium: 143 mg
- Phosphorus: 969 mg
- Potassium: 2008 mg
- Zinc: 8.06 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp olive oil
- 6 small chicken thighs
- Kosher salt and pepper
- 3/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/3 cup Peppadew pepper brine
Prepare
- 8 oz sweet Italian sausage, casings removed, cut into 1½-inch pieces
- Chop 1 large onion
- 1 small red bell pepper, cut into ¼-inch pieces
- Slice 8 clove garlic
- Chop 1/2 cup Peppadew peppers
- Chop 1 tsp fresh rosemary
- fresh flat-leaf parsley, chopped, for topping
- Crusty bread, for serving (optional)
Let's Cook
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Step 1.
Preheat the oven to 450°F. Heat the olive oil in a large oven-safe skillet over medium-high heat.
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Step 2.
Add the sausage pieces to the skillet and cook, turning twice, until browned, 5 to 6 minutes. Transfer the sausage to a plate (it will not be fully cooked).
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Step 3.
Reduce the heat to medium. Season the chicken thighs with ¼ teaspoon each salt and pepper. Cook the chicken in the same skillet until golden brown, 6 to 8 minutes, turning once. Transfer the chicken to the plate with the sausage.
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Step 4.
Discard all but 2 tablespoons of fat from the skillet. Add the chopped onion and bell pepper and sauté over medium heat for 5 minutes, stirring occasionally, until softened.
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Step 5.
Stir in the sliced garlic and sauté for 2 minutes until fragrant. Pour in the dry white wine and simmer for 4 minutes, scraping up any browned bits from the bottom of the skillet.
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Step 6.
Add the chicken broth, Peppadew peppers with their brine, and chopped rosemary. Stir to combine and bring the mixture to a simmer.
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Step 7.
Nestle the chicken thighs into the vegetable mixture in the skillet. Transfer the skillet to the preheated oven and roast for 8 minutes.
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Step 8.
After 8 minutes, remove the skillet from the oven and nestle the sausage pieces into the vegetables. Return the skillet to the oven and continue roasting until the chicken is cooked through, about 6 minutes more.
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Step 9.
Sprinkle the finished dish with chopped fresh parsley and serve with crusty bread, if desired.
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