Classic Chicken Scarpariello

An overhead, close-up view of a large oval platter filled with Crispy Chicken Scarpariello consisting of seared chicken legs and thighs with chunks of Italian sausage all resting in a bell pepper and cherry pepper brown sauce.

Course: Entree

Cuisine: Italian / American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 657kcal

Author: Kris Longwell

Crispy bone-in chicken, savory Italian sausage, and sweet-and-tangy peppers come together in one legendary skillet dish. Finished with a glossy, lip-smacking white wine pan sauce, this easy classic is pure comfort food!

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Equipment

1 large (12-inch) cast-iron skillet or Dutch oven (needs to be oven-safe)

Ingredients

2 tablespoon olive oil
1 lb Italian sausage ie, sweet, hot, mild - cut into 2-inch pieces
salt and pepper
3 lbs chicken pieces legs and thighs, skin-on, bone-in
1 red bell pepper seeded and cut into strips
1 yellow bell pepper seeded and cut into strips
1 medium onion thinly sliced
4 cloves garlic
1 tablespoon rosemary fresh, chopped
1 teaspoon dried oregano
¾ cup pickled cherry peppers mild, cut into bite-sized pieces
½ cup white wine
3 tablespoon cherry peppers brine
1 tablespoon lemon juice fresh, usually from 1 lemon
1 cup chicken stock or broth
2 tablespoon unsalted butter
¼ cup Italian parsley fresh, chopped, for garnish

Instructions

Preheat oven to 400°F.
Heat the oil in a large oven-safe skillet over medium heat. Add the sausage and cook until browned all over (it won't be cooked all the way through at this point). Remove to a plate and set aside.
2 tbsp olive oil, 1 lb Italian sausage
Season the chicken all over with salt and pepper. Add the chicken, skin-side down, and sear for 5 minutes, moving the chicken with tongs to prevent it from sticking to the pan. Flip the chicken and cook for another 5 minutes. Remove from the skillet onto a platter (the chicken won't be fully cooked through at this point). Set aside.
salt and pepper, 3 lbs chicken pieces
Add the bell peppers and onions to the skillet and sauté, stirring often, until soft, about 4 minutes. Stir in the garlic, rosemary, and oregano. Cook, stirring often, for 1 minute.
1 red bell pepper, 1 yellow bell pepper, 1 medium onion, 4 cloves garlic, 1 tbsp rosemary, 1 tsp dried oregano
Stir in the pickled cherry peppers. Add the wine and simmer until reduced by about half, about 2 minutes. Stir in the brine, lemon juice, and chicken broth. Bring to a strong simmer. Turn off the heat and nestle the chicken into the sauce. Place the sausage around the chicken.
¾ cup pickled cherry peppers, ½ cup white wine, 3 tbsp cherry peppers brine, 1 tbsp lemon juice, 1 cup chicken stock
Place the skillet in the oven for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F.
Remove the chicken and sausage from the skillet and place in a platter or in individual serving bowls. Simmer the sauce on high for a couple of minutes, until the sauce thickens slightly. Remove from the heat and stir in the butter until melted.
2 tbsp unsalted butter
Spoon the sauce all around the chicken and garnish with chopped Italian parsley. Serve at once.
¼ cup Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Keep the Skin Crisp: Always nestle the chicken pieces into the skillet skin-side up, keeping the top of the skin above the liquid level before baking. This ensures the skin stays crackly and crisp in the oven!
Check the Pepper Jar: Make sure to buy sweet (mild) pickled cherry peppers for the classic sweet-and-sour flavor profile. If you love heat, you can substitute hot cherry peppers. Don't throw away the jar brine—it's essential for the sauce!
Alcohol-Free Option: Swap the dry white wine with an equal amount of low-sodium chicken broth plus 1 tablespoon of white wine vinegar or extra lemon juice.
The Secret to the Sauce: Ensure your butter is cold when you swirl it in at the very end. The cold fat emulsifies with the warm liquid, creating a rich, glossy restaurant-quality pan sauce.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to loosen up the sauce.

Nutrition