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Creamy Chicken Scarpariello with Sausage and Cherry Peppers Recipe

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4.2 from 79 reviews

Chicken Scarpariello is a flavorful Italian-American dish featuring tender, crispy chicken thighs simmered with savory Italian sausage, pickled cherry peppers, and aromatic herbs in a tangy, rich sauce. This comforting classic is perfect for a hearty family meal and pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons Worcestershire sauce
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried basil
  • ¼ teaspoon red pepper flakes

Chicken and Sausage

  • 5-6 bone-in, skin-on chicken thighs (about 3 lbs.)
  • Salt and pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 16 oz. hot or sweet Italian sausage links, cut into 2-inch slices

Vegetables & Aromatics

  • 1 yellow onion, sliced
  • 2 large bell peppers (red and green), sliced into ¼-inch strips
  • 5 cloves garlic, minced
  • 8-10 whole hot pickled cherry peppers
  • 2 tablespoons pickling juice from cherry peppers
  • ¼ cup kalamata olives

Other

  • ¾ cup dry white wine
  • 1 ½ tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Fresh parsley, roughly chopped (for garnish)

Instructions

  1. Prepare the sauce: In a large measuring cup with a spout, combine chicken broth, chicken bouillon cube, Dijon mustard, honey, Worcestershire sauce, dried oregano, thyme, rosemary, basil, and red pepper flakes. Set this mixture aside to use later.
  2. Season the chicken: Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
  3. Sear the chicken: Heat olive oil in a large, high-walled skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6 to 7 minutes until the skin is brown and crispy. Flip the chicken and sear the other side and edges for an additional 3 to 4 minutes. Remove chicken and set aside; the chicken will finish cooking in the sauce.
  4. Brown the sausage: Leaving the drippings in the skillet, add the sliced sausage. Sear over medium-high heat for about 5 minutes, turning to brown all sides. Remove sausage and set aside.
  5. Sauté onions and peppers: Remove all but 1 tablespoon of drippings from the skillet. Add the sliced onions and sauté over medium heat for 5 minutes, stirring occasionally until softened. Add bell peppers and cook for another 4-5 minutes until tender.
  6. Deglaze with wine: Pour in the dry white wine, using a silicone spatula to scrape up any browned bits on the skillet’s bottom and sides. Allow the wine to reduce by half, which should take about 3 to 4 minutes.
  7. Add garlic, cherry peppers, and olives: Stir in minced garlic, whole hot pickled cherry peppers, and kalamata olives. Cook for 1 minute until fragrant.
  8. Incorporate pickling juice and flour: Add 2 tablespoons of the cherry peppers’ pickling liquid and stir in the flour. Cook for 1 minute to eliminate the raw flour taste.
  9. Add the sauce mixture: Slowly pour the prepared sauce mixture in small splashes into the skillet, stirring continuously to combine. Bring the sauce to a boil, then reduce heat to a gentle simmer.
  10. Return chicken and sausage to skillet: Place the chicken back into the skillet, skin-side up, then nestle the sausage slices into the sauce around the chicken.
  11. Simmer gently: Partially cover the skillet and simmer very gently for 45 minutes to 1 hour. The sauce should bubble occasionally but avoid a rolling boil to keep the chicken tender.
  12. Finish and serve: Optionally skim off any excess fat from the surface of the sauce. Stir in lemon juice and sprinkle with fresh parsley. Serve hot with warm crusty bread, mashed potatoes, or rice to enjoy the flavorful sauce.

Notes

  • Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful while allowing the skin to crisp nicely during searing.
  • The cherry peppers add a spicy, tangy kick typical of traditional Scarpariello; adjust the quantity to your preferred spice level.
  • Dry white wine is recommended; use a quality wine that you enjoy drinking for the best flavor.
  • Allowing the sauce to simmer gently rather than boil ensures tender chicken and a richer sauce.
  • This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the sauce.
  • If you prefer a thicker sauce, you can increase the flour slightly or reduce the sauce longer during simmering.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/creamy-chicken-scarpariello-with-sausage-and-cherry-peppers-recipe/