Chicken Scarpariello Recipe

Prep chicken

Pat chicken thighs dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each thigh in 1/2 cup all-purpose flour, shaking off excess.

Brown chicken

Heat a large heavy-bottom skillet or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. When oil shimmers, add chicken skin-side down in a single layer (work in batches if necessary). Brown 6–8 minutes on the skin side until deep golden-brown and crisp; flip and brown the other side 4–5 minutes. Remove browned chicken to a plate and set aside.

To the same pan, reduce heat to medium and add the sliced Italian sausage. Render and brown sausage pieces 3–4 minutes, stirring so they release fat and color. Remove sausage with a slotted spoon and set aside with the chicken, leaving pan juices.

If pan looks dry, add a touch more oil (1 teaspoon). Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Stir in the red bell pepper strips and the sliced pickled hot cherry peppers (or pepperoncini). Cook 2–3 minutes to soften peppers and marry flavors.

Deglaze the pan with 3 tablespoons dry white wine, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add 1 cup chicken stock and 2 tablespoons red wine vinegar to the pan. Stir to combine, then return the browned chicken and sausage to the pan, skin-side up, nestling pieces into the sauce.

Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer gently for 20–25 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has reduced slightly.

Uncover, remove chicken to a platter, and increase heat to medium-high to reduce the pan sauce for 2–3 minutes if it is too thin.

Stir in 1 teaspoon dried oregano, 1 tablespoon chopped fresh rosemary, and 1/2 cup pitted olives into the simmered sauce. Add 1 tablespoon fresh lemon juice and 1 tablespoon unsalted butter; swirl until butter melts to enrich the sauce.

Return chicken and sausage to the pan to rewarm for 1 minute, spooning sauce over the pieces. Taste and adjust seasoning with 1/4 teaspoon crushed red pepper flakes (or more to taste) and 1/4 teaspoon freshly ground black pepper.

Sprinkle chopped fresh parsley over the top and serve family-style straight from the pan or transfer to a serving platter. Serve with crusty bread, roasted potatoes, or polenta to soak up the sauce.