Chicken Scarpariello Recipe

Name: This Italian American Chicken Dinner Is a One-Pot Wonder
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 4 large bone-in, skin-on chicken thighs; 1 teaspoon Diamond kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil; 1 pound (4 to 6) sweet or hot Italian sausages; 1 large sweet yellow onion, cut into 1/2-inch strips; 2 red bell peppers, cut into 1/2-inch strips; 6 cloves garlic, sliced thinly; 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped; 1/2 cup low-sodium chicken broth; 1/2 cup dry white wine; 1/4 cup brine from pickled peppers; 1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini); 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small); Crusty bread or cooked pasta (like linguine), for serving (optional)

In This Recipe

What Is Chicken Scarpariello?
How To Add Zing to Chicken Scarpariello
Make It Spicy or Mild
The Best Way To Cook Chicken Scarpariello

In my house, a filling one-pot dinner is worth its weight in gold. You don’t always have to reinvent the wheel—sometimes all you have to do is look back to the classics, like this chicken scarpariello. The combination of chicken, sausage, and flavorful veggies is ideal for a chilly night.

What Is Chicken Scarpariello?

Chicken scarpariello is an Italian American dish served in many restaurants on the East Coast. It’s a hearty braised combination of chicken and sausages with peppers, onions, and often potatoes, all cooked together in a slightly tangy, vinegar-spiked sauce.

Not the Same Scarpariello

There is a Neapolitan pasta dish with the “scarpariello” moniker, but that’s something entirely different, not to be confused with the chicken dish served at Rao’s, Carbone, and other NYC/East Coast establishments.

The method for preparing chicken scarpariello follows a similar method to a cacciatore or fricassee. I sear the chicken and sausages, transfer them to a dish, sauté the vegetables, add the cooking liquids, place the chicken and sausages back in the pot, nestle in some potatoes and pickled peppers, and cook until done. It’s a one-pot meal that’s hearty and comforting.

Chicken scarpariello in a red Dutch oven — Simply Recipes / Coco Morante

How To Add Zing to Chicken Scarpariello

Some versions of scarpariello lean more sour, while others are on the subtle side. My version is somewhere in between—lightly tangy and very savory.

As for the acid, I’ve seen people use red wine vinegar, red or white wine vinegar, lemon juice, or my favorite, a little bit of the brine from a jar of pickled peppers. You’re already adding the peppers to the dish, so it’s convenient to add a glug of the brine. If you want it tangier, you can add some vinegar, too.

Make It Spicy or Mild

Scarpariello can be as spicy as you like—add jalapeños along with the bell peppers for more heat, or include a pinch of red pepper flakes along with the Italian herbs. Choose varieties of pickled peppers that are on the spicier side, like hot banana peppers, hot cherry peppers, or pepperoncini. Go for hot Italian sausages, too.

I’m cooking for little ones who don’t like things too hot, so I go in the opposite direction, picking milder ingredients for a not-so-spicy scarpariello. I stick to sweet bell peppers, sweet or medium-heat pickled peppers, and sweet Italian sausage. My heat-loving husband can always add crushed red pepper flakes at the table.

Serving of chicken scarpariello on a plate, and in the surroundings, more in a Dutch oven and blue kitchen towel, all on a wooden countertop — Simply Recipes / Coco Morante

The Best Way To Cook Chicken Scarpariello

I use a 4-quart braiser—its sides are high enough to hold all of the meat and vegetables comfortably, and the pot is wide enough to allow some of the cooking liquid to evaporate when simmering on the stove, creating the basis for a nice sauce.

Any medium to large-sized braiser or Dutch oven (4 to 6 quarts) will work well. Just make sure it’s got enough surface area to fit all of the chicken thighs without them overlapping so everything can sear evenly.

It should be oven-safe because you finish cooking it in there to allow for a more gentle heat, so the vegetables and potatoes remain silky and whole without breaking down too much and the chicken becomes very tender.

Alternatively, you can finish cooking on the stovetop over low heat for a half hour or so if you don’t feel like turning on the oven or are short on oven space. Either way, you’ll end up with a delicious and comforting dinner.

One Pot Meals