Chicken Scarpariello (Braised Chicken with Sausage and Peppers)
This Italian-American classic brings together golden-browned chicken thighs, flavorful sausage, and colorful peppers in a sweet-and-sour sauce that’s both comforting and bold. It’s one of those chicken and sausage recipes that feels rustic yet refined perfect for family dinners or entertaining guests.
Equipment
- 1 Large Dutch oven or sauté pan For browning and braising
- 1 Wooden Spoon To scrape and stir sauce
- 1 Tongs For flipping chicken pieces
- 1 Measuring cup For liquids
- 1 Knife and cutting board For slicing peppers and sausage
Ingredients
- 2 ½ lbs Chicken thighs bone-in, skin-on 6–8 pieces
- to taste Kosher salt and black pepper For seasoning
- 1 tbsp Vegetable oil For searing
- 1 ½ lbs Italian sausage (sweet or hot) 3–4 links
- 1 medium Onion, thinly sliced About 6 oz
- 1 large Red bell pepper, sliced About 6 oz
- 2 tbsp Fresh sage, minced About ¼ oz
- 6 Garlic cloves, thinly sliced Adds aroma
- 8 Pickled cherry peppers, sliced Sweet or hot
- ¼ cup Pickling liquid (from cherry peppers) Adds tang
- 1 cup Dry white wine For deglazing
- 1 cup Chicken stock (low sodium) Adds moisture
- 2 tbsp Sugar Balances acidity
Instructions
- 1️⃣ Preheat and Season: Preheat your oven to 350°F (175°C). Pat chicken thighs dry and season with salt and pepper.
- 2️⃣ Brown the Chicken: Heat oil in a Dutch oven over medium-high. Sear chicken skin-side down for about 8 minutes, until golden and crisp. Flip and brown lightly on the other side for 3 minutes. Remove and set aside.
- 3️⃣ Brown the Sausage: Add sausages to the same pan. Brown for 1–2 minutes per side, then remove and slice into thick pieces.
- 4️⃣ Build the Base: Add onion and bell pepper to the pan. Cook for 4–5 minutes until soft and golden. Stir in garlic and sage; cook 1 minute until fragrant.
- 5️⃣ Add the Peppers and Wine: Stir in cherry peppers and their brine, scraping up any browned bits. Add wine and cook 2 minutes to reduce by half.
- 6️⃣ Add Broth and Return the Meats: Pour in chicken stock and sugar. Add sausage and chicken (skin-side up).
- 7️⃣ Braise in the Oven: Transfer pan to oven and cook uncovered for 30 minutes, until chicken is tender and sauce is thickened.
- 8️⃣ Serve and Enjoy: Serve hot, spooning sauce, sausage, and peppers around the chicken. Pair with crusty bread or roasted potatoes.
Notes
For a spicier version, use hot Italian sausage and spicy cherry peppers.
Substitute rosemary or thyme if you prefer a different herb flavor.
This dish tastes even better the next day the flavors deepen beautifully.