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 use hot sausage if preferred
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: For 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:
How to Make Chicken Scarpariello
Here’s how to make this recipe:
Step 1: Prep your ingredients.
Preheat 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.
Chicken Scarpariello with Potatoes and Sausage
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.
Frequently Asked Questions
What is Chicken Scarpariello?
Chicken Scarpariello is an Italian-American dish made with chicken, sausage, cherry peppers, and herbs. It’s known for its savory, tangy, and slightly spicy flavor. I’m adding potatoes to mine because many variations use them (like fingerling), and honestly, who doesn’t like a spud?
Why is it called “Scarpariello”?
The name comes from “scarpariello,” which translates to “shoemaker’s style.” The dish likely originated from simple, rustic ingredients traditionally used by shoemakers and their families.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster and can dry out more easily. If using breasts, reduce the cooking time slightly and monitor doneness closely.
Do I have to use Italian sausage?
No. You can use chicken sausage, turkey sausage, or even vegetarian sausage. Just choose a sausage that browns well and complements the flavors of the dish.
What type of potatoes work best?
Yukon gold or red potatoes are ideal because they hold their shape during cooking and won’t turn mushy. Many variations use fingerling potatoes as well.
Is Chicken Scarpariello spicy?
The heat level depends on your sausage and cherry peppers. Use sweet sausage and sweet cherry peppers for a mild dish, or hot Italian sausage and hot cherry peppers for more spice. You can also use more or less cherry pepper brine, depending.
Can I make Chicken Scarpariello without pickled cherry peppers?
You can, however, it’s still an important element to the tanginess of the dish, so you’ll want to still include acid to replicate it. You can substitute banana peppers, pepperoncini, or add a splash of red wine vinegar to maintain the tangy flavor.
Can I make this recipe in one pan?
Absolutely! Chicken Scarpariello is perfect as a one-pan dinner, making cleanup easy and enhancing flavor as everything cooks together. While I do cook the potatoes and sausage on a baking sheet before adding them to the skillet, you can also cook them right in the oven-safe skillet first to make clean-up a breeze. Let them sit in a plate while you brown the chicken, and then combine everything for that final roast.
Should I finish Chicken Scarpariello in the oven?
Finishing in the oven is done to ensure even cooking and a deeper flavor.
Can I meal prep Chicken Scarpariello?
Yes. This dish reheats beautifully, and the flavors get even better the next day, making it a great meal prep option.
How long does Chicken Scarpariello last in the fridge?
Store leftovers in an airtight container for 3–4 days.
Can I freeze Chicken Scarpariello?
Yes. Freeze leftover portions for up to 3 months. Reheat in the oven or air fryer for the best texture.
Why did my potatoes turn mushy?
Potatoes can become mushy if overcooked or stirred too often. Using gold or red potatoes and avoiding excessive stirring helps them hold their shape.
Can I make this recipe gluten-free?
Yes! Just ensure your sausage and any broth or seasoning blends are labeled gluten-free.
What should I serve with Chicken Scarpariello?
This dish pairs well with crusty bread, roasted vegetables, simple salads, or sautéed greens like spinach or broccoli rabe.
Sarah Martin
This sounds amazing! I’m going to try it tonight. I h@te to change someone’s recipe before I try it, but I don’t have cherry peppers. I have some fresh jalapenos and maybe jarred jalapeno juice? Or maybe dried chili pepper would be better. Ideas?
I love a recipe that takes a lot to make and then has to bake for a long time… you just know it’s going to be good. The great smells will drive the dog and neighbors crazy, and the leftovers will be even better the next day. Great family meal. Thanks for sharing!
You can visit my recipes here: https://thestormbrewing.wordpress.com
Dee
Hmmmmm… just seeing this now but I don’t think jalapeno would give the same results (they have such a distinct flavor!). The cherry peppers are what give Chicken Scarpariello its signature flavor. Did you try it with the jalapeno? How was THAT!?
George
Hi Sarah:
The Cherry Peppers and their brine are what brings the special flavor to Scarpariello. I find the Mezzetta brand to be the best, and WalMart and Publix carry them.
I use the sweet in lieu of the hot peppers.
Love this dish and make it often with fingerling potatoes as an accompaniment.
Good luck!
George
Pensacola, FL