Chicken Scarpariello

Chicken Scarpariello is like that wild yet comforting dish you didn’t know your life desperately needed until it’s sizzling on your stovetop. It’s Italian-American, a little spicy, kinda sweet, and the herb magic is enough to make you swoon. Honestly, it’s a party in your mouth and you should totally try it because who doesn’t need a little excitement in between forkfuls?

This recipe is a massive hit in my little home, where my husband swears he fell in love with me all over again after the first bite. Okay, maybe not love at first bite — but pretty darn close. Picture it: a cozy, noisy kitchen, me trying not to burn the bread while our kids are somehow making a tower out of every single pot I own… and through all that chaos, Chicken Scarpariello made us pause and dive into every bite like it was our last. There’s something whimsy and essential about this dish for us — even if half the time I forget to buy one of the key ingredients. Oops.

Why You’ll Love This Chicken Scarpariello

– It’s got a feisty personality — sweet, spicy, and sassy all at once.
– Your kitchen will smell like you’ve been to Italy and back.
– It’s the bomb for loud dinner parties or quiet nights in. Seriously, I’ve done both.
– One pot wonder, y’all! Fewer dishes = happier me.

How to Make It

Okay, so imagine we’re chatting over coffee or maybe something stronger (’cause #parentlife) while I attempt not to set the kitchen on fire. First, grab some chicken thighs — and those babies are gonna dance with spicy Italian sausage. Salt everything like the universe cares about seasoning as much as we do. Introduce your chicken to a hot pan for browning. Not gonna lie, I sometimes forget and use the wrong burner. No biggie — more wine! Next, get your onions and bell peppers in there. Add garlic, obviously! Never skimp on garlic. A splash of wine, a squeeze of lemon, and just a bit of honey ’cause why not? Let it simmer while you wrangle the kids off “Mount Potmore,” then finish with rosemary and thyme like a boss.

Ingredient Notes

– Chicken Thighs: Juicy, forgiving, and the ones that don’t dry up on you. Use ’em.
– Italian Sausage: Spice level? Up to you. Mild or hot, it won’t judge you.
– Bell Peppers: Red or yellow says “hi” to your tastebuds. Once used green… meh.

Recipe Steps

1. Brown the chicken and sausage in a hot pan.
2. Toss in onions and bell peppers, cook until soft.
3. Stir in garlic, add white wine, lemon juice, and honey.
4. Simmer with rosemary and thyme until everything’s glorious.
5. Serve like a champion — you did it!

What to Serve It With

– Keep it simple with crusty bread to soak up the heavenly sauce.
– Steamed veggies or a side salad if you feel like adulting.

Tips & Mistakes

– Don’t burn the bread! If you do, it’s totally fine. Just scrape off the burned bits.
– Keep an eye on your simmer, or it’ll reduce way too much and you’ll be stuck with chicken paste.

Storage Tips

Leftovers can live in the fridge for about three days — just chuck ‘em in an airtight container. Eating it cold the next day is surprisingly decent, especially if you’re into chilled morning feasts.

Variations and Substitutions

– No sausage? Use that leftover bacon — it’s all good.
– Out of honey? A little brown sugar or none at all if you’re feeling daring.
– Forgot the peppers? Improvise with some tomatoes or whatever you’ve got.

Chicken Scarpariello

A zesty Italian-American dish featuring chicken thighs braised with sausage, peppers, garlic, and vinegar for a perfect balance of tangy and savory flavors.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces bone-in, skin-on chicken thighs
• ▢ 1 pound Italian sausage links sliced into 1-inch pieces
• ▢ 1 cup green bell pepper sliced
• ▢ 1 cup red bell pepper sliced
• ▢ 4 cloves garlic minced
• ▢ 0.5 cup white vinegar
• ▢ 1 cup chicken broth
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon red pepper flakes optional
• ▢ 0.5 teaspoon dried oregano
• ▢ 0.5 teaspoon salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and oregano.
• Brown the chicken thighs skin-side down until crispy, about 5-7 minutes. Flip and cook an additional 3 minutes. Remove from skillet and set aside.
• Add sliced sausage to the skillet and cook until browned, about 5 minutes.
• Add minced garlic and bell peppers to the skillet. Cook until peppers are tender, about 5 minutes.
• Return chicken to the skillet. Pour in chicken broth and white vinegar. Sprinkle red pepper flakes if using. Bring to a simmer.
• Cover and cook on low heat for 25-30 minutes until chicken is cooked through and sauce is slightly reduced.
• Serve hot with sauce spooned over the top. Enjoy your Chicken Scarpariello!

Notes

This classic Italian-American recipe is perfect for a hearty family meal. For extra flavor, marinate chicken overnight with vinegar and herbs.