Italian inspired One Pan Chicken Scarpariello is sweet, sour and tangy.. and might just become your weeknight
Chicken and Peppers – In One Pan!
If you’ve been around the Table for a while, you know I’m a huge fan of one dish dinners. Simple, easy and made from pantry and fridge staples, recipes like this Moroccan Lemon and Olive chicken or this Hunter’s Stew are the ones I turn to again and again – and t
Here’s what you will need:
- Chicken: I used
boneless thighs, but breasts and drumsticks would also work!
- Onions and red bell peppers: always a staple in my fridge!
- Italian Sausage: I used sweet but you could definitely use hot or mild. Hint: I break up packages of sausage and freeze them in 2 link
bundles toadd to soups, chiles, and pasta sauces.
- Peppadew peppers: sweet, pickled peppers, you can generally find these in with the pickles at your local grocery store or you can order them online!
- Dry white wine: You can definitely omit this if you don’t consume alcohol.
- Good Chicken Stock: Use your favorite brand or homemade!
Like so many dishes, no one exactly knows for sure. Some believe this chicken with peppers
“Scarpariello” means shoemaker or shoe fixer – the story goes that because both husband and wife typically worked to make the shoes, there was little time to make dinner and so meals were made from whatever was quick and handy – sounds familiar, doesn’t it?
Personally, I’d like to thank whoever it was that came up with this chicken and peppers dish because it’s absolutely delicious and weeknight friendly!
You can easily freeze this recipe so make a double batch and put the other one in the freezer!
Tips on How to make this Chicken Scarpariello Recipe:
- Saute the sausages: This recipe is all about creating layers of flavor. Sauteing the sausages, onions, peppers and chicken separately allows for full caramelization of each ingredient.
- Saute the garlic: Be careful with this step. Garlic can burn really fast so keep an eye on it!
- Sear the chicken: The chicken is ready to be turned when you can easily lift it from the pan. If you can’t easily lift the chicken, it’s not ready. To get a good sear, blot the chicken with paper towels before cooking.
- Saute the onions and bell peppers
- Deglaze the pan- add the wine, stock, rosemary and garlic to the pan and bring to a boil, using a spoon to scrape up all the browned bits.
- Reduce the sauce- boil the sauce until it’s reduced by about 1/3.
- Add everything back to the pan- return the sausages, chicken and peppedew peppers to the pan. Reduce the heat and cook another 10 – 12 minutes until the chicken is cooked through.
Other Chicken Recipes:
- Coconut Chicken Curry
- Madras Curry
- Lemon Garlic Chicken
- Chicken Marbella
- Chicken Korma
- Teriyaki Chicken Skewers
If you love this Chicken Scarpariello recipe as much as I do, I’d love for you to leave me a comment and give it a
One Pan Chicken Scarpariello
- 2 links sweet italian sausage
- 1 Tablespoon olive oil
- 4 boneless, skinless chicken thighs
- 1 onion cut into 1/2 inch dice
- 1 red bell pepper cut into 1/2 inch dice
- 4 cloves garlic sliced
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 1/3 cup peppadew peppers chopped
- 3 sprigs fresh rosemary
- 2 Tablespoons fresh parsley minced
- Heat a large, heavy bottomed skillet over medium heat. Add the olive oil and heat until the oil begins to shimmer, about 2 minutes.
- Add the sausages and cook until nicely browned, about 3 minutes. Turn the sausages and cook for another 3 minutes. Remove from the pan.
- Add the garlic and saute 1 – 2 minutes until brown but not burned! Remove from the pan and reserve.
- Add the chicken and season with salt and pepper. Cook until browned on both sides, about 3 minutes per side. Remove from pan and reserve.
- Add the onions and bell peppers and saute for 2 – 3 minutes until the onions are translucent and beginning to turn golden. Add the wine, stock, garlic and rosemary, scraping up any browned bits. Increase the heat to high and boil until reduced by a third, about 6 – 8 minutes.
- Reduce the heat to medium andd the chicken, sausage and peppadew peppers back to the pan. Cook until the chicken reaches 165 degrees on an instant read thermometer, about 5 – 7 minutes.
- Garnish with parsley and serve with rice or roasted potatoes.
- You can buy jarred, pickled peppadew peppers for this recipe or search your markets olive bar where you can purchase a smaller amount!
- To get the best sear on chicken, blot the chicken dry with paper towels.
- To save time, you could mince the garlic and add it with the peppers and onions. I like to saute it separately for this dish since I believe it imparts more garlic flavor but if time is an issue, cooking it with the onions and peppers works great too!