Print

Classic Chicken Scarpariello with Roasted Potatoes and Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold Italian-American classic featuring crispy chicken thighs, savory beef sausage, roasted potatoes, and sweet-hot peppers in a tangy vinegar reduction.

Ingredients

Scale

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

Instructions

1. Preheat oven to 425 Fahrenheit. Roast halved potatoes with olive oil and seasoning for 30 minutes until browned.

2. In a large oven-safe skillet, sear sausage links until brown. Remove and slice into bite-sized pieces.

3. Sauté red bell pepper strips in the same pan until soft. Set aside with sausage.

4. Sear chicken thighs skin-side down until golden and crisp. Flip and cook for 3 minutes, then remove.

5. Sauté garlic and cherry peppers in the pan drippings until golden.

6. Deglaze with vinegar and chicken stock. Boil until liquid reduces by half twice to create a thick sauce.

7. Return potatoes, sausage, and peppers to the pan. Nestle chicken on top skin-side up.

8. Cover with foil and bake for 20 minutes.

9. Remove foil and bake for another 15-20 minutes until chicken skin is crisp.

10. Toss with fresh parsley and serve hot.

Notes

For best results, cook chicken to an internal temperature of 185 Fahrenheit to allow connective tissue to break down.

Use high-quality red wine vinegar for the best acidic balance.

If the sauce is too thin, reduce it further in the pan before adding the meat back in.

Nutrition

Find it online: https://www.flavourrecipe.com/chicken-scarpariello/