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
Scale
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.
