Chicken Scarpariello with Peppers

Chicken Scarperiello with Peppers is ready in ready in 45 minutes! – braised chicken thighs, Italian sausage and pickled peppers.

Chicken Scarperiello with Peppers

Nothing beats a one pot meal like Chicken Scarperiello with Peppers. Especially when you don’t have to chop anything and it’s ready to eat in 45 minutes. Here are a few more reasons to give this recipe a try:

• Browning and braising economical chicken thighs and mild Italian sausage creates a delightful melding of flavors and two meats for dinner instead of just one.
• Fresh oregano punches up the Italian factor nicely along with a healthy dose of garlic. FYI – I actually used minced garlic from a jar vs. smashed cloves (because I didn’t read the recipe closely and neglected to buy fresh garlic.) Either should work fine.
• Huge flavor boost from a variety of pickled peppers. I used sweet cherry peppers and DeLallo Sweet & Tangy Pepper Drops which I found at HyVee. You can also use peperoncini or peppadews to balance out your favorite sweet/heat ratio.
• The flavorful braising liquid is perfect for dipping crusty bread.

Love Chicken Thighs?

Give Braised Lemon Chicken & Potatoes and Crock Pot Thai Chicken Thighs a try as well!

Chicken Scarpariello with Peppers

Easy classic Italian-American one pot dish with braised chicken thighs, Italian sausage and pickled peppers

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian-American

Keyword: chicken thighs, Italian Sausage, oregano, pickled peppers

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Author: Adapted from Food & Wine

Ingredients

• 4 bone-in chicken thighs (4 oz. each) with skin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoon extra-virgin olive oil
• 4 sweet Italian sausages (4 oz each)
• 1/2 cup dry white wine
• 6 small garlic cloves gently smashed
• 3 oregano sprigs
• 1 1/2 cups lower-sodium chicken broth
• 2 cups mixed jarred pickled peppers, drained such as peperoncini, peppadews, and sweet cherry peppers
• 1 tablespoon fresh oregano leaves
• Crusty bread for serving

Instructions

• Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)
• Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.
• Add broth to skillet; bring to a boil over high. Carefully nestle chicken and sausages in broth mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.
• Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves; serve with crusty bread.