Chicken Scarpariello (Italian Chicken with Sausage and Peppers)
Seared chicken thighs and Italian sausage with onions, sweet peppers, and pickled Peppadews in a bright and briny white-wine pan sauce. It's finished in the oven until tender and deeply flavorful.
Ingredients
- 3 pounds chicken thighs, bone-in with skin (about 6 thighs)
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 pound Italian sausage Links
- 1 medium onion, thinly sliced
- 2 large bell peppers, multicolored, cut into strips
- 1 tsp herbes de Provence or an Italian blend
- 6 cloves garlic, minced
- ¾ cup dry white wine
- 8 to 12 whole pickled Peppadew peppers or pepperoncini (hot or mild), or a combination
- ¼ cup pickled pepper liquid
- 1 cup low sodium chicken broth
- 2 tbsp sugar
Recommended Equipment
Instructions
- Preheat the oven to 350°F.
- Pat the chicken thighs with paper towels to dry and sprinkle lightly with salt and pepper.3 pounds chicken thighs | Kosher salt and freshly ground black pepper
- Heat the olive oil in a large oven-safe skillet or sauté pan over medium-high heat.2 tbsp olive oil
- Add the chicken thighs skin side down, and cook until the skin is golden brown and crisp, about 8 to 10 minutes, turn and cook for 2 minutes longer. Remove the chicken to a plate and set aside.
- Add the sausages to the pan and reduce the heat to medium; cook for about 4 minutes, turning once. Remove the sausages to a cutting board and slice each sausage into 2 or 3 pieces. Drain off all but 2 tablespoons of the fat.1 pound Italian sausage Links
- Add the sliced onions and bell peppers to the pan and place it over medium-high heat; cook for 4 minutes, stirring frequently.1 medium onion | 2 large bell peppers
- Reduce the heat to medium. Add the herbes de Provence or Italian seasoning and garlic and cook for 1 minute, stirring constantly.1 tsp herbes de Provence or an Italian blend | 6 cloves garlic
- Add the wine and cook, scraping up any browned bits in the pan. Cook until the wine has reduced by about half, about 2 minutes.3/4 cup dry white wine
- Add the pickled peppers and 1/4 cup of their liquid.8 to 12 whole pickled Peppadew peppers or pepperoncini (hot or mild) | 1/4 cup pickled pepper liquid
- Add chicken broth and sugar; stir and bring to a simmer.1 cup low sodium chicken broth | 2 tbsp sugar
- Return the chicken thighs (skin-side up) and sausages to the pan, nestling them into the vegetables.
- Place the skillet in the oven and bake for 30 to 40 minutes.
Tip: To prevent soggy skin, arrange the chicken thighs so the crispy skin isn't covered in liquid.
Nutrition
Calories: 756kcalCarbohydrates: 13gProtein: 40gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 225mgSodium: 746mgPotassium: 758mgFiber: 2gSugar: 8gVitamin A: 1846IUVitamin C: 74mgCalcium: 45mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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