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–+ servings
Zoomed out overhead view of chicken scarpariello in a large black cast-iron skillet.

Chicken Scarpariello

One-skillet chicken scarpariello combines chicken thighs, Italian sausage, and a variety of aromatics with a tangy sweet-and-sour sauce for an easy dish that bursts with flavor.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield:4 servings

Equipment

  • Oven
  • Large cast-iron skillet or similar oven-safe skillet
  • stovetop
  • Tongs
  • Plate
  • Spatula
  • Internal meat theromometer optional

Ingredients

  • 6 medium chicken thighs bone-in, skin-on ; approximately 1 ½-2 pounds
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons neutral oil
  • 3 medium Italian sausage links approximately 1 pound
  • 1 large onion thinly sliced, approximately 2 cups
  • 1 medium red bell pepper thinly sliced, approximately 1 cup
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 5 cloves garlic chopped
  • 1 cup dry white wine Sauvignon Blanc, Pinot Grigio, etc.; or chicken broth
  • 6 pickled peppadew peppers
  • 2 tablespoons pickled peppadew pepper brine from jar of peppers
  • 1 cup chicken broth
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 375° Fahrenheit. If needed, adjust oven racks to center of oven.
  • Liberally season chicken thighs with salt and freshly cracked black pepper, then flip thighs over and season other side. Set chicken thighs aside.
    Overhead view of 6 raw chicken thighs seasoned with kosher salt and black pepper resting on a plastic black rectangular cutting board.
  • Heat large cast-iron skillet over medium heat. When skillet is warm, add neutral oil and swirl pan to coat bottom with oil. Heat oil over medium heat until hot and shimmering.
  • When oil is ready, place chicken thighs in hot skillet, skin-side down. Sear chicken 3 to 5 minutes or until skins begin to brown and crisp.
  • Carefully flip chicken thighs over and sear other side 3 to 4 minutes until browned. Transfer seared chicken thighs to plate and set aside. Do not drain skillet.
    Overhead view of seared chicken thighs in a large black cast-iron skillet on a white table.
  • Add Italian sausage links to skillet. Cook 2 to 4 minutes or until sausages begin to brown.
  • Flip sausages and cook other side 2 to 4 minutes until browned. Transfer browned sausages to plate with chicken thighs and set aside. Do not drain skillet. Note: sausages likely won't be cooked through completely at this point. That's fine. If skillet begins to smoke while cooking sausages, reduce heat as needed.
    Overhead view of 3 Italian sausage links in a large black cast iron skillet on a white table.
  • Add sliced onion, sliced bell pepper, chopped sage, chopped rosemary, and chopped garlic to skillet. Cook, stirring occasionally, until onions and peppers are tender, approximately 8 minutes. Note: if ingredients begin to burn, reduce heat as needed.
    Overhead view of sauteed peppers, onions, and fresh herbs in a large cast iron skillet on a white table.
  • When onions and peppers are tender, pour in white wine to deglaze skillet. Use spatula to scrape up any browned bits of food that may be stuck to bottom of skillet. Let mixture cook 7 minutes or until wine has reduced by approximately 50%.
  • Once liquid has reduced, add peppers, pepper brine, and chicken broth to skillet. Gently stir to incorporate ingredients, then let mixture cook 5 minutes until liquids are heated through.
    Overhead view of sauteed peppers, onions, fresh herbs, and white wine in a large cast iron skillet on a white table.
  • If desired, slice sausage links into 3 to 4 pieces each. Return chicken thighs and sausages to skillet and spoon liquid over top of proteins.
  • Place skillet in preheated oven. Bake dish 30 minutes, or until chicken thighs reach 160° Fahrenheit internally. Remove skillet from oven and let rest 5 minutes.
    Overhead view of chicken scarpariello in a large cast iron skillet.
  • Divide chicken scarpariello evenly onto serving plates with desired side. Top with chopped fresh parsley if desired and serve warm.

Notes

  • For extra crispy chicken thigh skins, pat the chicken completely dry with paper towels before seasoning them. Removing the excess moisture will let them crisp up better in the skillet.
  • Peppadew Peppers: Peppadew is a specific brand of piquanté, or Juanita, peppers. Any brand of these peppers will work! If you can't find these, pickled cherry peppers would work, too.
  • Chicken Broth: Use low sodium chicken broth if desired.
  • Make it Alcohol Free: Replace the white wine with 1 cup chicken broth.
  • Make it Keto: Replace the white wine with 1 cup chicken broth. Use peppers that don't have added sugar in the ingredients list.
  • Make it Gluten Free: Make sure your chicken broth and your pickled peppers are 100% gluten free.
Chicken should register 165°F internally to be considered food-safe. We remove it from the oven around 160°-163°F because it will cook residually as it rests in the skillet. Check the chicken again with an internal thermometer before serving.

Nutrition

Serving Size: 1serving | Calories: 864cal | Protein: 45g | Fat: 66g | Saturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 254mg | Sodium: 1029mg | Potassium: 843mg | Total Carbs: 11g | Fiber: 2g | Sugar: 4g | Net Carbs: 9g | Vitamin A: 1167IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 3mg
Recipe By:Jasmine Comer