This Chicken Scarpariello is sweet, sour and tangy.. and one of the best one-pan meals ever! This Italian style chicken combines juicy thighs, peppers and sausage with a simple vinegar-based pan sauce.
Chicken Scarpariello Recipe
One pan chicken recipes are worth their weight in gold IMO! If you’ve been around the Table for a while, you know I’m a huge fan. Simple, easy and made from pantry and fridge staples, dishes like this Moroccan Lemon and Olive chicken or this Hunter’s Stew are the ones I turn to again and again – and t
What is Chicken Scarpariello?
A classic Italian American recipe that combines chicken, peppers, and sausage in a sweet and sour vinegar-based sauce.
Like so many recipes, no one exactly knows where the dish originated. Some believe this chicken with peppers recipe had its start in New York – others claim it’s from southern Italy.
“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.
What you need to make Italian Chicken Scarpariello
- Chicken: I used bonele
ss 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. Tip: I break up packages of sausage and freeze them in 2 link bundles to add to soups, chiles, and pasta sauces.
- Peppadew peppers: You can find these sweet, pickled peppers, 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!
How to Make Chicken Scarpariello
- 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
- Make the Scarpariello Sauce: – 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.
Chicken Scarpariello Tips
Here are some tips for making and serving this Italian Chicken recipe!
Can you freeze Chicken Scarpariello?
Absolutely! This recipe freezes really well. After cooking, allow the chicken to cool and transfer to a freezer and oven safe casserole dish and store in the freezer for up to 3 months.
To reheat, remove from the freezer and store in the refrigerator overnight. Cover the casserole with aluminum foil and reheat in a 350-degree oven until hot – approximately 20 – 30 minutes.
What to Serve with Chicken Scarpariello?
Here are some of my favorite recipes that would go beautifully with this dish!
And, since you can never have too many Easy Boneless Chicken Thigh recipes…
- Chicken Marbella – the Silver Palate classic!
- Madras Curry Chicken – a tomato-based, mildly spiced curry that everyone loves!
- Country Captain Chicken – juicy chicken smothered in a piquant tomato sauce!
- Chicken Biryani – a modern take on this Persian classic!
- Chicken Sliders – Salsa verde slathered grilled chicken!
If you enjoyed this recipe, I would love for you to give it a 5-star rating!
One Pan Chicken Scarpariello
- Cutting board
- Wooden spoon
- measuring cups and spoons
- 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 and add 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!
- After cooking, allow the chicken to cool and transfer to a freezer and oven safe casserole dish.
- To re heat, remove from the freezer and store in the refrigerator overnight.
- Cover the casserole with aluminum foil and reheat in a 350 degree oven until hot – approximately 20 – 30 minutes.
- This chicken recipe can be frozen for up to 3 months.