Chicken Scarpariello
Chicken Scarpariello is a simple Italian-American classic ready in under 60 minutes. This one pan meal features tender juicy chicken thighs and sweet Italian sausage simmered in a sweet and sour sauce of pickled peppers, onions, garlic, and wine. Served with crispy oven roasted fingerling potatoes this easy recipe is full of bold flavors and is a mouthwatering dinner you have to try.
INGREDIENTS:
1 ½ pounds fingerling potatoes, halved
6 TBSP Olive oil, extra virgin divided
Salt and Pepper
3 links, sweet Italian sausage
6 large chicken thigh, bone in skin on
2 large onions, chopped
½ large red bell pepper, chopped
6 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth
½ cup pickled peppers, spicy or mild
¼ cup white vinegar
3 sprigs rosemary
Fresh parsley, chopped
DIRECTIONS:
Preheat the oven to 450°F and arrange the oven racks in the upper and lower thirds of the oven.
Layout the halved fingerling potatoes on a rimmed baking sheet and toss with 3 tablespoons olive oil, salt, and pepper. Flip the potatoes so they are all face side down on the baking sheet.
Roast on the lower oven rack for 20-30 minutes until browned and tender.
Heat a large skillet over medium heat and add 3 tbsp olive oil. Once hot, add the Italian sausage to cook for 6-8 minutes until browned on all sides. Transfer to a plate. It’s ok if they are not cooked through at this point.
Season the chicken thighs liberally with salt and pepper and add to the hot pan the sausages were cooked in. Cook for 8-10 minutes, turning occasionally until both sides are golden brown. Transfer the browned chicken to the plate with the sausage.
In the same skillet, add the onions, bell pepper, and garlic. Cook, stirring occasionally until the peppers and onions begin to brown. About 8-10 minutes.
Add the dry white wine to the pan and cook until reduced and the smell of alcohol is no longer strong. About 8 minutes before adding the broth, pickled peppers, vinegar, and rosemary. Bring the mixture to a boil and simmer for about 5 minutes until reduced.
Return the chicken to the pan with the skin side up and palace the skillet in the oven on the upper rack for 10 minutes to cook.
Add the sausages to the pan and return to the oven to cook for an additional 5-10 minutes until the chicken is cooked through.
Serve garnished with fresh parsley alongside roasted fingerling potatoes.