Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (you can use breasts if preferred, but thighs stay juicier)
- 8 oz Italian sausage, sliced (mild or spicy, based on your family’s taste)
- 1 medium yellow onion, sliced thin
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium works best)
- 1/3 cup white vinegar (apple cider vinegar is a great substitute)
- 1/2 cup dry white wine or an additional 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 cup cherry peppers, sliced (jarred or fresh; if unavailable, use banana peppers or mild pickled peppers)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Start by patting your chicken thighs dry with paper towels. This helps the skin crisp up nicely during cooking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken skin-side down. Cook for about 6-7 minutes, until the skin is golden and crisp. Flip and cook another 5 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the sliced sausage. Brown the sausage for 4-5 minutes, stirring occasionally, letting it caramelize a bit. Remove and set aside with the chicken.
- Add the remaining tablespoon of olive oil to the pan. Toss in the sliced onions and cook until softened and slightly caramelized, about 6 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, white wine, and white vinegar. Stir to deglaze the pan, scraping up any browned bits from the bottom. This is where all the flavor magic happens, so don’t rush.
- Add the dried oregano, crushed red pepper flakes (if using), and sliced cherry peppers. Stir well.
- Return the chicken and sausage to the skillet, skin side up, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer gently for 20-25 minutes. The chicken should be cooked through and tender at this point.
- Remove the lid and increase heat slightly to reduce the sauce for 3-5 minutes if it’s too thin. It should be tangy and slightly thickened but still saucy enough to spoon over your sides.
- Season with salt and pepper to taste. Sprinkle with fresh parsley before serving for a pop of color and freshness.
- Serve immediately and enjoy! I always remind myself that messy counters and full plates mean good things are happening. This dish is a keeper for busy weeknights or when you want to impress without the stress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Scarpariello, recipe, cooking, food
