Description
Chicken Scarpariello is an Italian-inspired oven-baked dish with juicy chicken, sweet Italian sausage, white wine, rosemary, and peppadew peppers. It’s comforting, aromatic, and perfect for a hearty family meal.
Ingredients
- 1 ½ pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- Salt and black pepper
- 2 ½ pounds chicken thighs, bone-in and skin on
- 2 tablespoons olive oil
- 8 ounces sweet Italian sausage, casing removed
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken stock
- ½ cup peppadew peppers, drained and chopped
- ¼ cup white wine vinegar
- 4 sprigs fresh rosemary
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 450°F with racks in upper and lower thirds. Toss potatoes with olive oil, salt, and pepper, cut-side down on a baking sheet. Roast for 20–30 minutes until tender and browned.
- Pat chicken dry and season with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat. Brown chicken, skin-side down 3–5 minutes, flip and cook 3 more minutes. Remove chicken and set aside.
- Cook sausage in skillet, breaking into ½-inch pieces, until browned (~3 minutes). Remove and set aside.
- Add onions, red pepper, and garlic to skillet. Cook 10–12 minutes until softened, stirring occasionally.
- Pour in white wine, cook 8 minutes until mostly evaporated.
- Add chicken stock, peppadews, vinegar, and rosemary. Bring to boil, then simmer 5 minutes until slightly reduced.
- Return chicken to skillet, nestle into onion mixture, bake uncovered for 10 minutes.
- Add sausage back, roast 5–10 minutes until chicken reaches 165°F internally. Garnish with parsley before serving.
Notes
- Serve with roasted potatoes for a complete meal.
- Use an instant-read thermometer to ensure chicken is fully cooked.
- Adjust vinegar or peppers to taste for extra tang or spice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Italian