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A rustic sheet pan of golden-brown Chicken Scarpariello with roasted baby potatoes, onions, red peppers, and fresh rosemary.
Reda

Spicy Chicken Scarpariello with Sausage and Peppers

A classic Italian-American 'shoemaker-style' chicken, featuring tender, bone-in chicken and savory Italian sausage braised in a zesty, spicy sauce with sweet bell peppers and tangy peperoncini.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Sausage
  • 2.5 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 1 lb hot or sweet Italian sausage cut into 2-inch pieces
For the Sauce and Vegetables
  • 1 large yellow onion thinly sliced
  • 2 bell peppers (1 red, 1 yellow) cored, seeded, and cut into 1-inch strips
  • 6 cloves garlic thinly sliced
  • 1/2 tsp dried oregano
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1 cup low-sodium chicken broth
  • 1/2 cup sliced peperoncini peppers plus 1/4 cup of their brine
  • 2 tbsp unsalted butter cold and cut into small pieces
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Tongs
  • Cutting board

Method
 

Sear the Chicken and Sausage
  1. Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear without moving for 5-7 minutes, until the skin is golden brown and crisp. Flip and sear for another 3-4 minutes. Remove the chicken to a plate and set aside.
  3. Add the sausage pieces to the same skillet. Cook, turning occasionally, for 5-7 minutes until browned on all sides. Remove the sausage to the plate with the chicken.
Build the Sauce
  1. Pour off all but 2 tablespoons of fat from the skillet. Reduce the heat to medium and add the sliced onion and bell peppers. Sauté, stirring occasionally, for 8-10 minutes until softened and lightly caramelized.
  2. Add the sliced garlic and dried oregano to the skillet. Cook for another 1-2 minutes, stirring constantly, until fragrant.
  3. Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take about 2-3 minutes.
  4. Stir in the chicken broth and the peperoncini brine. Bring the mixture to a simmer.
Braise and Finish
  1. Return the seared chicken thighs (skin-side up) and the browned sausage to the skillet, nestling them among the vegetables. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  2. Uncover the skillet. Stir in the sliced peperoncini peppers and the cold butter until the butter has melted into the sauce, making it glossy and slightly thickened.
  3. Garnish with fresh parsley before serving. Serve hot, with the pan sauce spooned over everything.

Notes

Use bone-in, skin-on chicken for the most flavor and to prevent the meat from drying out. Adjust the spice level by using hot or sweet Italian sausage and adding more or fewer peperoncini peppers. This dish is excellent served with crusty bread to soak up the sauce, or over polenta, rice, or pasta.