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One-Pan Chicken Scarpariello with Sausage, Peppers, and Potatoes

Close-up of crispy chicken scarpariello thighs served with roasted potatoes, sausage slices, and red peppers.
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Make this classic Italian-American Chicken Scarpariello in one pan. This recipe combines juicy chicken thighs, Italian sausage, potatoes, and pickled peppers in a tangy white wine sauce for an easy weeknight dinner.

Ingredients

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  • 2.5 lbs bone-in, skin-on chicken thighs
  • 1 lb Italian sausage, cut into 2-inch pieces
  • 1.5 lbs small gold potatoes, halved
  • 1 large yellow onion, cut into wedges
  • 1 cup pickled cherry peppers, drained (reserve brine)
  • 1/2 cup white wine
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Instructions

  1. Season the chicken thighs generously with salt, pepper, and oregano.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down until deeply browned, about 5 to 7 minutes. Remove chicken and set aside.
  3. Add the Italian sausage to the skillet and cook until browned on all sides. Remove sausage and set aside with the chicken.
  4. Add the potatoes and onions to the skillet. Sauté for 5 minutes until they begin to soften. Stir in the red pepper flakes.
  5. Return the chicken and sausage to the skillet, nestling them among the potatoes and onions.
  6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
  7. Add the chicken broth and the drained pickled cherry peppers. If you prefer more heat, add 1 to 2 tablespoons of the reserved pepper brine.
  8. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit. Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender.
  9. Serve the chicken, sausage, and peppers directly from the pan. This is a great restaurant style Italian dinner.

Notes

  • For a tangier sauce, add 1 tablespoon of red wine vinegar along with the broth.
  • If you do not have pickled peppers, use 1 cup of jarred roasted red peppers and add 1 teaspoon of vinegar to the sauce.
  • This dish works well served over polenta or with crusty bread to soak up the flavorful white wine sauce.

Nutrition

Find it online: https://dishicious.com/chicken-scarpariello-one-pan-italian-sausage-peppers/