Chicken Scarpariello

Chicken Scarpariello is a flavorful and spicy Italian dish that’s one of my personal favorites. It features tender chicken cooked in a sauce that balances sweetness with a touch of sourness, making it incredibly delicious. It’s the kind of dish that pairs perfectly with a loaf of Italian bread, allowing you to soak up all those rich flavors.

Ingredients for Chicken Scarpariello

• 2 1/2 pounds (1.15 kg) of bone-in, skin-on chicken thighs, which usually amounts to about 6 to 8 thighs. These provide a rich flavor and juicy texture.
• Kosher salt and freshly ground black pepper are used to season the chicken to enhance its flavor.
• 1 tablespoon (15 ml) of vegetable oil is needed for sautéing the ingredients.
• 3 to 4 links of sweet or hot Italian sausage, totaling about 1 1/2 pounds (700 g). The sausage adds a savory depth to the dish.
• 1 medium onion, thinly sliced, weighing around 6 ounces (170 g). Onions provide sweetness and a base flavor.
• 1 large red bell pepper, also thinly sliced, which should weigh about 6 ounces (170 g). This adds a bit of sweetness and color.
• 2 tablespoons of finely minced fresh sage leaves, approximately 1/4 ounce (8 g). Sage contributes an earthy aroma and flavor.
• 6 cloves of garlic, thinly sliced, which will infuse the dish with its robust flavor.
• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) of the pickling liquid from the jar. These add a tangy, spicy kick to the dish.
• 1 cup (240 ml) of dry white wine, which helps deglaze the pan and adds acidity to the sauce.
• 1 cup (240 ml) of homemade or store-bought low-sodium chicken stock, providing a flavorful liquid base for the dish.
• 2 tablespoons (28 g) of sugar, which balances out the acidity and enhances the overall flavor.

Step by Step Process to Make Chicken Scarpariello

Step 1: Prepare the Oven and Chicken

Start by adjusting your oven rack to the center position and preheating your oven to 350°F (175°C). While that heats up, season your chicken thighs generously with kosher salt and black pepper. This will enhance the flavor of the chicken.

Step 2: Brown the Chicken

In a 4- to 5-quart sauté pan or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat until it shimmers. Carefully place the chicken thighs in the pan, skin side down, and cook without moving them for about 8 minutes until they are well browned and crisp. If the pan begins to smoke, reduce the heat slightly. After browning the first side, flip the chicken and cook the other side lightly for about 3 minutes. Once done, transfer the chicken to a large plate and set it aside.

Step 3: Cook the Sausage

In the same pan (without draining the fat), add the sliced Italian sausage. Cook it for about 1 1/2 minutes on one side until browned, then flip it and cook for another 1 1/2 minutes. Once browned, remove the sausage from the pan and place it on a cutting board. Cut each sausage link into 3 to 4 slices.

Step 4: Sauté the Vegetables

Return the pan to the heat and add the thinly sliced onion and red bell pepper. Stir them around, scraping up any browned bits from the bottom of the pan. Cook for about 4 minutes until they soften and begin to brown. Next, add the minced sage and sliced garlic, stirring everything together for about 1 minute until fragrant.

Step 5: Incorporate the Pickled Peppers

Add the sliced pickled cherry peppers and their pickling liquid to the pan. Stir well, scraping up any remaining browned bits. Pour in the 1 cup of dry white wine and let it cook for about 2 minutes, allowing the liquid to reduce by half.

Step 6: Combine Ingredients

After the wine has reduced, stir in the 1 cup of chicken stock and 2 tablespoons of sugar, mixing everything together. Return the sliced sausage to the pan and toss to combine. Nestle the browned chicken thighs back into the pan, skin side up, among the sauce, vegetables, and sausage.

Step 7: Bake and Serve

Transfer the entire pan to the preheated oven and cook for about 30 minutes, or until the chicken is crisp and tender. Once done, serve immediately, spooning the sauce, vegetables, and sausage around the chicken pieces for a delicious, hearty meal.

Pro tips for making Chicken Scarpariello:

1. Dry the Chicken: Before searing, pat the chicken thighs thoroughly with a paper towel to remove any moisture. This helps prevent steaming and allows for a better crust when browning.
2. Don’t Move the Chicken: When searing the chicken, resist the urge to move it around in the pan. Let it sit undisturbed to develop a nice, crispy crust. If it starts to smoke excessively, lower the heat to avoid burning.
3. Adjust Spice Levels: If your family prefers less heat, consider using white wine vinegar instead of the pickled pepper juice. This can help reduce spiciness while still adding flavor.
4. Spice Intensifies Over Time: Keep in mind that the dish may become spicier the next day as the meat sits in the juices overnight. This can enhance flavor but may not be suitable for kids or those sensitive to spice.
5. Monitor Spice Levels: Be mindful of the spice level throughout cooking, especially if using the pickled peppers. Adjust as needed based on your family’s preferences to ensure everyone enjoys the meal.

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