Our Best Chicken Scarpariello Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil
  • 3 Italian sausage links, sliced into 3-inch sections
  • 3 bone-in, skin-on chicken thighs
  • 3 chicken drumsticks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tablespoons minced garlic
  • 1 cup white wine
  • ½ cup sweet cherry peppers
  • ¼ cup sliced hot cherry peppers
  • 2 tablespoons brine from sweet cherry peppers
  • 1 cup chicken stock
  • 2 tablespoons chopped parsley, for serving
Directions
  1. Preheat the oven to 350 F.
  2. Heat the oil in a braising pan, deep cast iron skillet, or Dutch oven.
  3. Add the sausage to the skillet and brown it on all sides, about 8 minutes. Remove from the skillet, reserving the grease.
  4. Season the chicken on all sides with salt and pepper.
  5. Add the chicken to the pot and brown it on all sides, about 10 minutes total. Remove from the skillet and reserve with the sausage.
  6. Add the onion and bell peppers to the pot and saute to soften, about 5 minutes. Add the garlic and stir.
  7. Add the white wine and let it simmer for 2 minutes. Add the sweet and hot peppers, the brine, and the chicken stock, and bring to a simmer.
  8. Nestle the chicken and sausage back into the broth.
  9. Place in the oven and bake for 40 minutes, until the chicken is golden brown and cooked through.
  10. To serve, garnish with chopped parsley.