Chicken Scarpariello Recipe
Make Chicken Scarpariello Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Brown & Braise
Acid, Stock & Preserved
Finishing & Garnish
Method
Chicken & Marinade
- 1
Brown & Braise
- 2
Brown chicken
Heat 2 tbs extra-virgin olive oil in a large heavy skillet or dutch oven over medium-high heat until shimmering. Add chicken skin-side down, working in batches if needed to avoid crowding. Brown until deep golden and crisp, about 6–8 minutes per side. Transfer browned chicken to a plate.
- 3
Brown sausage (if using)
If using Italian sausage, add sliced sausage to the pan and brown 3–4 minutes until seared. Remove and set aside with chicken. Leave rendered fat in pan.
- 4
Sauté vegetables
Reduce heat to medium. Add sliced onion and bell pepper to the pan and sauté 5–6 minutes until softened and starting to caramelize. Add scallions and 4 sliced garlic cloves; cook 30–45 seconds until fragrant. Stir in 1 tsp dried oregano and 1 tsp crushed red pepper flakes and cook 15 seconds to bloom the spices.
- 5
Deglaze and build braising liquid
Pour in 3 tbs dry 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 1 cup low-sodium chicken stock, 2 tbs red wine vinegar, 2 tbs capers, and 1 cup halved cherry tomatoes (if using). Stir to combine.
- 6
Return chicken to pan and braise
Nestle the browned chicken (and sausage if used) back into the pan, skin-side up. Bring the liquid to a gentle simmer, then reduce heat to low, cover partially, and simmer for 20–25 minutes, or until the chicken is cooked through and registers 165°F (74°C) at the thickest part.
Acid, Stock & Preserved
- 7
Add final acids
About 5 minutes before the end of cooking, stir in 2 tbs fresh lemon juice. Taste the braising liquid and add additional salt and pepper as needed (use the 1/2 tsp salt and 1/2 tsp fresh ground black pepper as a guide).
Finishing & Garnish
- 8
Finish sauce and serve
When chicken is done, remove pieces to a serving platter. Increase heat under the pan to medium-high and reduce the braising liquid for 2–3 minutes until slightly thickened. Whisk in 1 tbs unsalted butter to round out the sauce. Spoon sauce, peppers, onions, capers and tomatoes over the chicken. Sprinkle with 2 tbs chopped parsley and 1 tbs chopped basil if using. Serve hot.