If you are searching for a dish that blends bold flavors with comforting textures, the Chicken Scarpariello with Potatoes and Cherry Peppers Recipe is an absolute winner. This Italian-American classic brings together crispy roasted potatoes, juicy chicken thighs, and spicy-sour cherry peppers in a rich, tantalizing sauce that is equally hearty and vibrant. Imagine tender chicken and savory sausage swimming in a tangy, wine-infused stew, punctuated by the zing of pickled peppers and fresh herbs—a home-cooked meal that invites warmth and satisfaction in every bite. Whether you’re cooking for family or entertaining friends, this recipe showcases how simple ingredients can come alive with a bit of flair and love.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining simple pantry staples and fresh elements to give you a beautiful balance of flavor, aroma, and texture. The star players bring richness, a kick of heat, and a subtle acidity that sets this dish apart.
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks): Provides succulent meat with crispy skin and deep flavor when roasted.
- 1 pound Italian sausage (cut into 2-inch pieces): Adds savory richness and a hint of spice that complements the chicken perfectly.
- 2 tablespoons olive oil: Essential for searing and roasting, helping achieve golden crusts and vibrant flavor.
- Salt and pepper (to taste): Simple seasonings that enhance every component of the dish.
- 1 cup baby potatoes (halved): Roasted to crispy perfection, they soak up the tangy sauce beautifully.
- Olive oil (for tossing potatoes): Ensures potatoes roast evenly with a crisp exterior.
- 1 small onion (finely chopped): Adds a naturally sweet base to the rich sauce.
- 4 cloves garlic (minced): Brings aromatic depth and a gentle punch of flavor.
- 1 cup chicken broth (low or no sodium): Forms the savory liquid foundation for the sauce.
- ½ cup dry white wine: Introduces bright acidity and complexity.
- 2 tablespoons red wine vinegar: Offers the essential tang that defines Scarpariello sauce.
- 1 teaspoon dried oregano: An herbaceous note that ties the flavors together.
- 1 teaspoon red pepper flakes (optional): Adds subtle heat for those who love a little kick.
- 1 cup jarred pickled cherry peppers (halved): The bright, spicy, and tangy heart of this recipe.
- ½ cup brine from the cherry peppers: Intensifies the pepper’s pickled flavor throughout the sauce.
- 2 medium red bell peppers (sliced, optional): Lends a pop of color and mild sweetness for visual and flavor balance.
- 1 sprig fresh rosemary (or thyme): Adds a fragrant, woodsy aroma that elevates the dish.
- Fresh parsley (chopped): A bright garnish to finish the plate with a fresh, herbal note.
- Lemon wedges (optional): For an extra layer of brightness and acidity at serving time.
How to Make Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
Step 1: Prepare for Roasting
Start by preheating your oven to 425°F (220°C). This high heat is the secret to getting those baby potatoes golden and crispy while also finishing the chicken in the same pan, maximizing flavor and saving cleanup.
Step 2: Roast the Potatoes
Toss the halved baby potatoes with olive oil, salt, and pepper to coat every piece with flavor. Lay them cut side down on a rimmed baking sheet to ensure a crispy bottom. Roast for 20-25 minutes until nicely browned and tender enough to crisp up but still hold their shape. Remove from the oven, but keep the potatoes in place to add the rest of the ingredients later.
Step 3: Sear the Chicken
Season the chicken thighs generously with salt and pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until the skin turns a gorgeous golden brown, about 5-6 minutes per side. This step locks in the juices and builds the foundation of flavor. Remove the chicken and set aside to make room for the sausage.
Step 4: Brown the Sausage
In the same pan, add the Italian sausage pieces and cook until just browned and cooked through. Browning adds depth to the sauce and ensures a hearty flavor punch. Remove the sausage and set it aside with the chicken.
Step 5: Build the Sauce Base
Add the finely chopped onion to the pan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook an additional minute until fragrant, infusing the pan with irresistible aroma.
Step 6: Add Liquids and Seasonings
Pour in the white wine, scraping the pan to loosen browned bits stuck to the bottom—this is where much of the flavor magic happens. Let it simmer until slightly reduced, then add the chicken broth, red wine vinegar, oregano, red pepper flakes if using, cherry peppers, their brine, red bell peppers, and the sprig of rosemary or thyme. Stir everything together to combine the bold flavors.
Step 7: Combine and Roast
Transfer the seared chicken, browned sausage, and saucy mixture onto the baking sheet perched with roasted potatoes. Spread everything evenly to promote uniform roasting and flavor mingling.
Step 8: Final Roast
Pop the baking sheet back into the oven and roast for another 20-25 minutes. During this time, the chicken finishes cooking thoroughly, hitting an internal temperature of 165°F, and the sauce thickens slightly, coating everything in that gorgeous tangy glaze.
Step 9: Garnish and Serve
Remove the baking sheet from the oven and sprinkle the dish with chopped fresh parsley. Serve hot with crusty bread or your favorite pasta to soak up the delicious sauce. For an added touch of freshness and brightness, squeeze some lemon wedges over the top right before eating.
How to Serve Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of vibrant green and a clean, fresh contrast to the hearty, savory richness of the dish. Lemon wedges offer a zesty brightness that wakes up your palate, making each bite even more dynamic.
Side Dishes
Because the main dish is so flavorful and filling, simple sides are best. Crusty Italian bread is a top choice to mop up every last bit of the sauce. If you prefer, a plate of buttered pasta or creamy polenta complements the textures beautifully without overpowering the bold flavors.
Creative Ways to Present
Serve the Chicken Scarpariello with Potatoes and Cherry Peppers Recipe family-style on a large platter to create a rustic, inviting vibe. Alternatively, plating individual servings over a bed of sautéed greens or creamy polenta adds elegance for a dinner party, letting the vibrant colors of the peppers and fresh herbs shine.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully after resting overnight, making it perfect for next-day meals that feel just as special.
Freezing
If you want to keep it longer, the dish freezes well. Portion out into freezer-safe containers and freeze for up to 2 months. Just be mindful that potatoes may soften a bit after freezing, but the flavors stay delicious.
Reheating
Reheat leftovers gently on the stove over low heat or in the oven to maintain the chicken’s texture and sauce integrity. Adding a splash of broth or water helps keep everything moist and luscious through reheating.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, boneless, skin-on chicken thighs work well and cook faster, but bone-in adds extra flavor and moisture that enhances the overall dish.
What if I want it less spicy?
Simply reduce or omit the red pepper flakes and choose mild pickled cherry peppers. The dish will still have plenty of tang and richness without the heat.
Can this recipe be made without the sausage?
Absolutely! Removing the sausage makes it lighter but still delicious. You might want to add a bit more olive oil or seasoning to maintain richness.
Is there a substitute for pickled cherry peppers?
If you can’t find cherry peppers, mild pickled pepperoncini or even jalapeños can work. Just adjust the heat level to your preference.
Can I make this recipe in a slow cooker?
While possible, the crispy textures rely on roasting and searing first, so it’s best to stick to the oven and stovetop method for the signature crunchy and caramelized results.
Final Thoughts
Making the Chicken Scarpariello with Potatoes and Cherry Peppers Recipe is like giving your taste buds a warm, flavor-packed hug. The combination of crisped chicken, tangy peppers, and tender potatoes creates a meal that’s both indulgent and satisfying. Give this recipe a try for your next family dinner or special occasion, and I promise it will quickly become one of your go-to favorites.
Print
Chicken Scarpariello with Potatoes and Cherry Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
Chicken Scarpariello with Potatoes and Cherry Peppers is a flavorful Italian-American dish featuring juicy bone-in chicken thighs and spicy Italian sausage cooked with tangy pickled cherry peppers, roasted baby potatoes, and a savory sauce made with white wine, garlic, and herbs. This one-pan oven-roasted meal delivers a perfect balance of crispy textures and bold, vibrant flavors ideal for a comforting family dinner.
Ingredients
Meat and Protein
- 1½ pounds bone-in skin-on chicken thighs (or drumsticks)
- 1 pound Italian sausage, cut into 2-inch pieces
Vegetables and Aromatics
- 1 cup baby potatoes, halved
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup jarred pickled cherry peppers, halved (mild or hot depending on preference)
- 2 medium red bell peppers, sliced (optional for color)
- 1 sprig fresh rosemary (or thyme)
- Fresh parsley, chopped (for garnish)
Liquids and Seasonings
- 2 tablespoons olive oil (plus extra for tossing potatoes)
- Salt and pepper, to taste
- 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)
- ½ cup brine from the cherry peppers
Optional
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and finishing the dish.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Arrange them cut side down on a large, rimmed baking sheet and roast for 20-25 minutes until golden and crispy. Remove from oven but leave them on the baking sheet.
- Sear Chicken: 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.
- Brown Sausage: In the same pan, brown the Italian sausage pieces until just cooked through. Remove and set aside.
- Sauté Onion and Garlic: 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.
- Deglaze and Build Sauce: 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.
- Combine Ingredients: Transfer seared chicken, browned sausage, and sauce into the baking sheet with roasted potatoes. Spread everything out evenly to ensure uniform cooking.
- Roast Final Dish: 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.
- Garnish and Serve: 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.
Notes
- Use bone-in chicken thighs or drumsticks for the best flavor and moistness.
- Adjust the amount of red pepper flakes and cherry peppers based on your preferred heat level.
- Roasting the potatoes separately first ensures they get crispy before combining with the saucy ingredients.
- Make sure chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- Serve with crusty bread or pasta to enjoy the delicious sauce.
