Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 4 bone-in, skin-on chicken thighs or drumsticks; 8 oz sweet or hot Italian sausage, cut into chunks; 4 garlic cloves, smashed; 1 red or yellow bell pepper, sliced; ½ cup pickled cherry peppers (plus 2 tablespoons of brine); 1 medium onion, sliced; ½ cup dry white wine; ½ cup chicken broth; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; 1 sprig fresh rosemary or 1 teaspoon fresh oregano; Salt and black pepper, to taste

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Chicken Scarpariello is a zesty, comforting Italian-American dish that combines juicy chicken with tangy pickled peppers, savory sausage, and a bold white wine vinegar sauce. This hearty, one-pan recipe is perfect for chilly evenings or family-style dinners, and it’s packed with layers of flavor that just get better as it simmers.

Why You’ll Love This Recipe

I love how Chicken Scarpariello brings together sweet, spicy, and tangy flavors in one dish. The combination of golden-browned chicken and spicy Italian sausage makes the meal feel rich and rustic, while the pickled peppers and vinegar sauce cut through with a burst of brightness. It’s one of those meals that feels both indulgent and homey, and I can make it all in one skillet with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Sweet or hot Italian sausage, sliced into chunks
Garlic cloves, smashed
Red or yellow bell pepper, sliced
Pickled cherry peppers (with some of the brine)
Onion, sliced
White wine
Chicken broth
White wine vinegar
Olive oil
Fresh rosemary or oregano
Salt and black pepper

Directions

I start by seasoning the chicken with salt and pepper, then sear it in a large skillet with olive oil until golden brown on both sides. I set it aside.
In the same pan, I brown the sausage pieces until cooked through and set them aside with the chicken.
I sauté the onion, bell pepper, and garlic until soft and fragrant, then add the pickled peppers and a splash of the brine.
I deglaze the pan with white wine, scraping up the browned bits, then stir in chicken broth and white wine vinegar.
I return the chicken and sausage to the skillet, add fresh rosemary or oregano, and simmer everything together until the chicken is cooked through and tender, about 30 minutes.
I serve it hot with crusty bread, potatoes, or polenta to soak up the delicious sauce.

Servings and timing

This recipe serves about 4 people and takes roughly 45–55 minutes from start to finish, including prep and simmering time.

Variations

Sometimes I use boneless chicken thighs for quicker cooking, or swap the Italian sausage for turkey sausage if I want something lighter. I’ve made it spicier by using hot cherry peppers or added a pinch of red pepper flakes. For a more robust sauce, I’ll reduce the wine and broth a bit longer before simmering everything together. It also works well with a handful of small potatoes added directly to the pan to cook in the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce. It also reheats well in the microwave, covered, for 2–3 minutes until hot.

FAQs

What does “Scarpariello” mean?

“Scarpariello” roughly translates to “shoemaker-style” in Italian. It’s a rustic dish believed to have Southern Italian roots, later popularized in Italian-American kitchens.

Can I make this ahead of time?

Yes, I think the flavors get even better the next day. I make it a day ahead and reheat gently before serving—it’s great for meal prep or dinner parties.

Do I have to use pickled cherry peppers?

They’re key to the flavor, but if I’m out of them, I sometimes use banana peppers or jarred hot peppers. The vinegar and slight heat really balance the richness of the meat.

What sides go well with this dish?

I like serving it with roasted potatoes, crusty bread, or creamy polenta. The sauce is so flavorful that I always want something to soak it up.

Can I freeze Chicken Scarpariello?

Yes, I freeze it in an airtight container for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight and reheat it on the stove.

Conclusion

Chicken Scarpariello is one of those dishes that fills the kitchen with incredible aromas and brings big, bold flavor to the table. I love how it balances richness and tang, spice and comfort—all in one skillet. Whether I’m cooking for my family or just craving something hearty and satisfying, this dish never disappoints.