Classic Chicken Scarpariello with Roasted Potatoes and Peppers

Name: Classic Chicken Scarpariello with Roasted Potatoes and Peppers
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 3 pounds bone-in chicken thighs; 1 1/2 pounds Italian beef sausage links; 2 pounds small potatoes, halved; 2 large red bell peppers, sliced; 15 cloves garlic, halved; 3/4 cup red wine vinegar; 2 1/2 cups no-sodium chicken stock; 3 hot cherry peppers, quartered; 1/2 cup fresh parsley; 1/2 cup extra virgin olive oil; 1 tablespoon kosher salt; 1 teaspoon black pepper

BY Emily Parker December 21, 2025

Jump to Recipe·Print Recipe

A hallmark of Italian-American cuisine, this dish brings together a vibrant array of textures and bold, acidic notes. The name translates to “shoemaker’s style,” likely hinting at a meal cobbled together with what was on hand in a traditional pantry. It is characterized by the sharp, bright contrast of vinegar and pickled peppers against the richness of well-seared poultry and savory sausage. This version of Chicken Scarpariello yields a deeply concentrated sauce that glazes crispy-skinned chicken and tender potatoes, making it an excellent centerpiece for a Sunday family gathering or a festive dinner with friends where hearty, rustic flavors are celebrated.

Table of Contents

Ingredients

The Poultry and Meat

3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
1 1/2 pounds beef or turkey Italian-style sausages with fennel

The Produce and Aromatics

2 pounds small Yukon Gold or red potatoes, halved
2 large red bell peppers, sliced into quarter-inch strips
15 cloves garlic, peeled and halved lengthwise
3 large hot cherry peppers (pickled), quartered and seeds removed
1/2 cup fresh Italian flat-leaf parsley, finely minced

The Braising Liquid and Pantry

1/2 cup extra virgin olive oil, divided
1 tablespoon kosher salt, divided
1 teaspoon cracked black pepper, divided
3/4 cup red wine vinegar
2 1/2 cups high-quality no-sodium chicken stock (divided for reduction)

Instructions

Set the oven to four hundred twenty five Fahrenheit and position the rack in the center.
Toss the halved potatoes with six tablespoons of olive oil and half the salt and pepper; roast on a parchment-lined sheet for thirty minutes until the undersides are deeply browned.
In a large oven-safe skillet over medium heat, brown the sausages in the remaining oil until colored but not fully cooked through; remove and slice into rounds.
Softened the bell pepper strips in the same skillet for five minutes, then set aside with the sausages.
Season the patted-dry chicken thighs and sear them skin-side down until the skin is golden and rendered; flip for three minutes before transferring to a side plate.
Sauté the garlic and pickled cherry peppers in the pan drippings until the garlic turns golden.
Deglaze the pan with the red wine vinegar and half of the chicken stock, boiling until the liquid is reduced by half.
Add the remaining stock, reduce again by half, then fold in the sausages, peppers, and roasted potatoes.
Nestle the chicken back into the pan, cover tightly with foil, and bake for twenty minutes.
Remove the foil and roast for another fifteen to twenty minutes until the chicken is crisp and the internal temperature reaches one hundred eighty five Fahrenheit.

Step-By-Step Details

Preparing the Foundation

Begin by roasting the potatoes independently. This is a critical step because the potatoes need direct contact with a hot baking sheet to develop a crust. If they were simply boiled in the sauce, they would become mushy. Look for a deep, mahogany brown on the cut side of the potato. While those roast, ensure your chicken thighs are extremely dry. Use paper towels to press out moisture from the skin; this ensures that when the meat hits the hot oil, it sears rather than steams.

Building the Fond

The flavor of the sauce relies on the “fond,” which are the brown bits stuck to the bottom of the skillet after browning the beef sausage and the chicken. When you sear the chicken, do not move it for at least five minutes. You will know it is ready to flip when the skin releases easily from the pan. If it sticks, it needs more time to develop that golden crust.

The Reduction Process

After removing the meat and vegetables, you are left with a pan full of concentrated fats and proteins. When you pour in the red wine vinegar, use a wooden spoon to vigorously scrape the bottom of the pan. The liquid will turn dark and fragrant. Reducing the vinegar and stock in two stages is what gives the sauce its body and “lip-smacking” quality without needing flour or cornstarch. The aroma will be quite pungent initially but will mellow into a balanced tang.

The Final Braise

Returning the ingredients to the pan requires a bit of strategy. Place the potatoes and sausages at the bottom so they can soak up the sauce. Place the chicken on top, skin-side up, so that the skin stays above the liquid line. Covering with foil initially ensures the meat cooks through evenly, while the final uncovered blast of heat recrisps the skin.

Pro Tips

Internal Temperature: Unlike chicken breasts, which dry out at high heat, bone-in thighs are best when cooked to an internal temperature of one hundred eighty five or even one hundred ninety Fahrenheit. This allows the connective tissue to fully break down, resulting in succulent meat.
Vinegar Control: If you prefer a milder tang, use a high-quality balsamic vinegar for a portion of the red wine vinegar. This adds a subtle sweetness to the acidity.
The Potato Trick: Always place potatoes cut-side down on the roasting tray. This maximizes the surface area in contact with the heat, creating a better texture.
Fresh Herbs: Only add the parsley at the very end. The residual heat of the pan is enough to wake up the oils in the herb without turning it bitter or dull in color.
Garlic Management: Keep the garlic cloves in large halves. This allows them to become soft and “shmeary” like roasted garlic rather than burning into bitter bits.

Variations or Substitutions

The Heat Factor: If you enjoy a very spicy dish, include the seeds from the pickled cherry peppers. For a milder version, swap the cherry peppers for peppadews or even mild banana peppers.
Vegetable Additions: While not traditional for everyone, adding sliced mushrooms or pearl onions during the bell pepper sauté phase adds a lovely earthy dimension to the pot.
Lower Fat Option: You can use boneless, skinless thighs to reduce the overall fat content, though you will lose the textural contrast of the crispy skin. Reduce the final baking time by ten minutes if using boneless meat.

Serving Suggestions

This dish is a complete meal on its own, but it pairs beautifully with a side of crusty Italian bread to mop up the vinegar-heavy sauce. For a green component, serve it alongside a platter of garlicky sautéed broccoli rabe or a simple arugula salad dressed with lemon and olive oil to cut through the richness of the sausage.

FAQs

Can I use chicken breast for this recipe?

While possible, chicken breast tends to dry out during the long roasting process required to flavor the potatoes and sausages. If you must use breast meat, cut it into large chunks and add it to the pan later than you would the thighs.

What if I cannot find hot cherry peppers?

Any pickled pepper kept in a vinegar brine will work. Peperoncini are a common substitute, though they are thinner-walled and provide a slightly different texture than the meaty cherry peppers.

How do I store and reheat leftovers?

Store in an airtight container for up to three days. To reheat, place the contents in an oven at three hundred twenty five Fahrenheit covered with foil until the chicken is warmed through, which helps maintain the texture better than a microwave.

Nutrition Information

Nutrient	Amount per Serving
Calories	785 kcal
Protein	65 g
Carbs	32 g
Fat	45 g
Fiber	4 g
Sugar	4 g
Sodium	920 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Classic Chicken Scarpariello with Roasted Potatoes and Peppers

Ingredients

Instructions