Chicken Scarpariello (With Potatoes & Sausage)

This Chicken Scarpariello with Potatoes and Sausage is tangy, spicy, and the ultimate Italian comfort food.

I’m using pickled cherry peppers in this dish, so make note that these can vary in their heat. Taste one and adjust with how many you should use in the recipe. Also keep in mind that we’ll be using the spicy pickling brine, so that will also add a bit of heat.

Chicken Scarpariello Ingredients

Here’s everything you’ll need to make this dish:

Chicken thighs: I use boneless, skinless thighs and cut them into chunks

Sweet Italian Sausage: You can sue hot, but the sauce may be spicy enough

Red potatoes: Cut into chunks

Onions, garlic, and bell pepper: For flavor

Cherry peppers (& its brine): Be careful here as each brand has a different spice level. Test and adjust accordingly!

Flour: For the chicken

Spices: Salt, pepper, Italian seasoning, rosemary, and red pepper flakes

Red wine vinegar: To make the sauce.

Chicken stock: Also to make the sauce.

White wine: For deglazing

Lemon juice: For the end

Granulated sugar: Optional

Looking for more Italian dishes? Try these:

• Pasta Napoletana
• Eggplant Rollatini
• Italian Veal & Peppers
• Saffron Gnocchi
• Rigatoni alla Vodka

How to Make Chicken Scarpariello

Here’s how to make this recipe:

Step 1: Prep your ingredients.

Prheat the oven to 425 degrees F and then slice and chop your veggies, chicken, and potatoes.

Then, add the flour, salt, pepper, Italian seasoning, and a pinch of red pepper flakes to the chicken and stir to combine. Let sit on the counter for ~20 minutes.

Add the potatoes to a baking sheet along with a touch of olive oil, salt, pepper, and Italian seasoning. Mix together then nestle the sausages in on the pan.

Step 2: Cook your potatoes and sausage.

Add the potatoes and sausages to the oven to bake for 15-20 minutes. When time is up, remove, cut the sausages in half and set aside.

Don’t worry if they aren’t fully cooked yet. They’ll cook again with the entire meal in the oven later.

At this time, lower the oven temperature to 350.

Step 3: Brown the chicken.

Using an oven-safe skillet, add a bit of oil and brown the chicken. Remove to a plate.

Step 4: Make the sauce.

Add the onions and bell peppers to the same skillet. Cook until softened (about 4 minutes), and then add the cherry peppers. Stir for 2 minutes, then add the garlic until fragrant (about 30 seconds).

Now deglaze with the wine, allowing it to reduce for about 5 minutes. Add the chicken stock, brine, red wine vinegar, a teaspoon of Italian seasoning, and a teaspoon of rosemary. Stir and taste the sauce. If it’s too spicy, go ahead and add a teaspoon of sugar. Taste again and adjust as needed (adding a little more sugar if needed, or salt if you need the flavors to pop a bit more). Bring to a boil, then reduce to a low simmer and let cook for 5 minutes.

Step 5: Bake the dish.

Add the chicken, sausage, and potatoes to the pot, stirring to make sure they’re mostly submerged.

Carefully put the skillet into the oven, and let cook for 45 minutes-1 hour.

When done, squeeze half a lemon and sprinkle with parsley.

FAQ’s for Chicken Scarpariello

Can I use bone-in chicken for this recipe?

While bone-in chicken adds flavor, you can use boneless chicken if you prefer. Adjust the cooking time accordingly to ensure it cooks through.

What can I substitute for cherry peppers?

While cherry peppers add the signature flavor to this dish, I understand sometimes it can be hard to find. If you prefer a milder dish, you can use bell peppers instead. 

Is it necessary to use white wine?

White wine adds depth to the flavor, but you can substitute it with chicken broth or white grape juice for a non-alcoholic option.

Can I make this dish ahead of time?

Absolutely! You can prepare the dish up to the point of transferring it to the oven, then refrigerate. When ready to serve, finish the cooking process in the oven.

What side dishes pair well with Chicken Scarpariello?

This dish pairs well with crusty bread, pasta, or a simple green salad. The potatoes in the recipe also make it a hearty standalone meal.

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Can I use fresh herbs instead of dried?

Yes, fresh herbs can be used. Keep in mind that the ratio is typically 1:3 (dried to fresh), so use three times the amount of fresh herbs.

What do I do if the sauce is too thin or thick?

If it’s too thin, simmer the dish a bit longer to reduce the liquid. If it’s too thick, add more chicken broth to reach your desired consistency.

Can I use a different type of potato?

Yes, you can use Yukon Gold, red potatoes, or any waxy potato variety. 

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or on the stovetop for best results.

Print Recipe

Chicken Scarpariello with Potatoes and Sausage

This Chicken Scarpariello with Potatoes and Sausage is tangy, spicy, and the ultimate Italian comfort food.

Prep Time30 minutes mins

Cook Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: chicken scarpariello, italian food

Servings: 4 people

Ingredients

• 2 lbs boneless, skinless chicken thighs cut into chunks
• 1 lb sweet Italian sausages
• 5 medium red potatoes cut into chunks

For the chicken

• 1 tbs flour
• 1 teaspoon Italian seasoning
• 1 tsp kosher salt
• ½ teaspoon black pepper
• 1 pinch red pepper flakes

For the sauce

• 1 yellow onion sliced
• ½ red bell pepper sliced
• 4-6 pickled cherry peppers chopped
• 8 garlic cloves finely chopped
• ½ cup dry white wine
• 1 teaspoon dried rosemary
• 1 tsp Italian seasoning
• 2 cups chicken stock
• 2 tbs red wine vinegar
• ¼ cup cherry pepper brine a little at a time
• 1-2 teaspoon granulated sugar *optional

Instructions

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Add the potatoes along with some olive oil, Italian seasoning, salt and pepper to one side, and the sausages to the other.
• Add the flour, salt, pepper, Italian seasoning, and red pepper flakes to the chicken. Stir to combine and set aside. Once the oven is ready, add the potatoes and sausages and bake for 15 – 20 minutes. When done, cut the sausages in half and set aside (it's OK if they aren't fully cooked, they'll finish cooking in the oven). Lower the oven to 350.
• Add an oven-safe skillet oven medium-high heat with a bit of oil. When hot, brown the chicken on both sides. Set aside. Add the onions and bell peppers and cook for ~5 minutes. Add the cherry peppers and cook 2 minutes, then add the garlic and cook 30 seconds.
• Deglaze with the white wine, making sure to scrape up the brown bits. Add the chicken stock, brine, red wine vinegar, Italian seasoning and rosemary. Stir. Taste and add sugar as needed. Bring to a boil, then reduce to a simmer and cook 5 minutes.
• Add the chicken, potatoes, and sausages back to the pot, nestled in under the sauce. Add to the oven and cook at 350 for 45 minutes-1 hour. Squeeze half a lemon at the end, and add some fresh chopped parsley.