Scarpariello Recipe

Prepare chicken

Pat the chicken thighs very dry with paper towels. Season evenly with 1 1/4 tsp salt and 3/4 tsp black pepper. Lightly dredge each piece in the flour, shaking off excess; place on a plate.

Mince garlic, slice onion thinly, slice roasted peppers and hot peppers, drain capers, and measure out liquids and herbs.

Heat a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil is shimmering, add chicken thighs skin-side down, leaving space between pieces. Cook without moving until skin is deep golden brown and releases easily, about 6–8 minutes.

Flip the thighs and cook the other side 4 minutes to brown. Transfer chicken to a plate. Spoon out and discard excess fat in the pan, leaving about 1 tbs.

Reduce heat to medium. Add the sliced onion to the pan and cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Pour in the white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes.

Add the chicken stock, roasted red peppers, sliced hot peppers, capers, remaining 1/4 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Return the seared chicken to the skillet, skin-side up, nestling pieces into the sauce. Spoon some sauce over the chicken. Reduce heat to low, partially cover, and simmer until chicken is cooked through and registers 165°F (74°C) at the thickest part, about 18–22 minutes depending on size.

About 3 minutes before the end of cooking, add the lemon juice, chopped oregano, and half the parsley. Continue to simmer uncovered for the last few minutes to concentrate the sauce slightly.

Transfer chicken to a serving platter. Stir remaining parsley into the sauce. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Spoon the sauce, peppers, and capers over the chicken. Serve hot with crusty bread, roasted potatoes, or pasta to soak up the sauce.