Rustic Chicken and Sausage Scarpariello

Welcome to a culinary journey that promises to transform your weeknight dinners into an extraordinary experience. If you’re constantly seeking easy yet profoundly flavorful meals, this Chicken Scarpariello with Sausage and Peppers is an absolute game-changer. Renowned for its incredible depth of flavor and consistently stellar reviews, this dish is a testament to the power of simple ingredients harmoniously combined.

Often celebrated as Italian Sausage Chicken or affectionately known as Shoemaker’s Chicken, Chicken Scarpariello is a classic Italian-American skillet dish. It typically features succulent chicken thighs, savory Italian sausage, vibrant onions, sweet or hot peppers, all brought together by a wonderfully tangy and aromatic pan sauce. These humble components, when expertly prepared, create a meal that is not just memorable but truly exceptional.

Why Chicken Scarpariello Deserves a Spot on Your Dinner Table

There are countless reasons to fall in love with Chicken Scarpariello, and even more to make it a regular feature in your cooking repertoire. This dish isn’t just delicious; it’s smart, versatile, and guarantees a satisfying meal every time.

• Effortless Elegance: Despite its gourmet taste, this entree is surprisingly simple to prepare, relying on readily available ingredients that create a symphony of flavors. It’s perfect for busy weeknights when you crave something special without the fuss.
• Remarkable Versatility: While traditional recipes often call for chicken thighs, Scarpariello truly shines with various cuts of chicken. Whether you prefer the richness of bone-in, skin-on chicken breasts, the lean simplicity of boneless breasts, or the tender juiciness of thighs, this recipe adapts beautifully to your preference.
• A Culinary Adventure: If your dinner menu has become a bit predictable, Chicken Scarpariello is the perfect recipe to inject some excitement and shake things up. Its unique blend of savory, tangy, and subtly sweet notes will captivate your taste buds and leave your family asking for more. My own family, often resistant to new culinary explorations, absolutely adored this dish!

After decades of culinary adventures (and a few missteps!), I’ve learned the delicate art of introducing new flavors to a discerning household, especially when a “picky hubby” is involved. It was during one of my routine blog scrolls that I stumbled upon a truly captivating Chicken Scarpariello with Sausage recipe on a friend’s blog, Food Lust People Love. What immediately caught my eye was the absence of any potentially “offensive” ingredients – no mushrooms, no fennel, just layers of pure, delicious flavor. The promise of an incredible pan sauce, rich with white wine, savory sausage, and fragrant herbs, was irresistible. I decided to put my own spin on it, opting for bone-in, skin-on chicken breasts for extra succulence instead of a dark and light meat combo, and substituted the suggested peppadew peppers with subtly sweet piquillo peppers. This Italian-American masterpiece held immense promise, and it certainly delivered.

Essential Ingredients for Perfect Chicken Scarpariello

The magic of Chicken Scarpariello lies in its straightforward yet potent ingredient list. Each component plays a crucial role in building the dish’s signature deep, complex flavor profile.

• Kitchen Staples: Begin with the foundational flavors of any great dish: quality Olive Oil for searing, Kosher Salt for seasoning, and aromatic Fresh Garlic to build a fragrant base.
• Bone-In Chicken Breast: While traditionally made with chicken thighs, bone-in chicken breasts offer a hearty, satisfying texture and retain moisture beautifully. You have the flexibility to use boneless chicken breasts for quicker cooking, or bone-in or boneless thighs for a richer, more traditional taste. The key is consistent sizing for even cooking.
• Mild Italian Sausage Links: The sausage is a cornerstone of this dish, imparting a fantastic savory depth and wonderful spice. Mild Italian sausage is a great starting point, but don’t hesitate to use spicy sausage links if you prefer a fiery kick. Just remember to slice them into manageable pieces for optimal flavor distribution.
• Red Wine Vinegar: This vital acidic ingredient is what truly makes the flavors “pop.” It cuts through the richness of the sausage and chicken, providing a crucial balance and preventing the dish from tasting heavy. Its bright, tangy notes will mellow beautifully as it cooks down into the pan sauce.
• Dry White Wine: Similar to salt, alcohol acts as a powerful flavor enhancer, deepening and expanding the taste of the other ingredients. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works best. Don’t worry about the alcohol content; most of it will evaporate during the simmering process, leaving behind only its delicious essence.
• Chicken Stock: Far more flavorful than plain water, chicken stock forms the rich base of your savory pan sauce, adding another layer of savory depth and ensuring a luscious consistency.
• Piquillo Peppers: These delightful jarred peppers are slightly sweet with a very mild heat, akin to that of a poblano pepper. They add a beautiful color and a tender, subtly fruity dimension to the dish. Always remember to drain them well before adding. If piquillo peppers aren’t available, roasted red bell peppers are a great substitute.
• Soy Sauce: A secret weapon in many modern recipes, soy sauce contributes the elusive fifth taste: umami. This savory sense of taste adds incredible richness and complexity, elevating the overall flavor profile of the Scarpariello without making it taste distinctly Asian.
• Fresh Rosemary: The fragrant, piney notes of fresh rosemary are a classic pairing for chicken and sausage. Use several sprigs for cooking and a little extra to garnish your serving plate, if desired, for an aromatic finish. If fresh rosemary is unavailable, you can substitute with another Italian herb like oregano or basil. If using dried rosemary, use about one-third of the amount, as dried herbs are more potent.

Mastering Chicken Scarpariello: Insider Tricks and Customizations

Achieving the perfect Chicken Scarpariello is easier than you think with a few expert insights. These tips will help you tailor the dish to your taste and ensure a flawless result every time.

• Choose Your Chicken Wisely: This dish is incredibly forgiving when it comes to chicken cuts. Feel free to use bone-in chicken breasts, juicy chicken thighs (bone-in or boneless), or even lean boneless chicken breasts. Adjust cooking times accordingly, as boneless cuts will cook faster.
• PRO-Tip: Seasoning is Key! Don’t underestimate the power of proper seasoning. Always generously season your chicken with kosher salt and freshly ground black pepper *before* you sauté it. This allows the seasoning to penetrate the meat, infusing flavor into the chicken itself, rather than just coating the surface or being diluted in the sauce later. It makes a significant difference in the final taste of the dish.
• Pepper Perfection: The beauty of Scarpariello is its adaptability to various peppers. Experiment with your favorites – a mix of sweet bell peppers (red, yellow, orange), for a milder dish, or embrace the heat with jalapeños, serranos, or even hot cherry peppers for a spicy kick. Some acclaimed recipes, like Bon Appetit’s version, even use hot, sweet pickled Peppadew peppers in brine for a unique sweet-and-sour element.
• Add Onions for Aromatic Depth: While not always included, many traditional recipes for Chicken Scarpariello feature onions. If you enjoy their pungent sweetness, feel free to slice a medium onion and sauté it in the pan after you’ve removed the browned chicken and sausage, but before adding the garlic. Cook until softened and translucent, then proceed with the recipe.
• Herb Harmony: Not a fan of rosemary? No problem! This dish is wonderfully adaptable to other Italian herbs. Substitute with fresh oregano or basil for a different, but equally delicious, aromatic profile. Dried herbs can also be used in a pinch, but remember to use a smaller quantity as their flavor is more concentrated.
• Hearty Addition – Potatoes: For a more substantial, one-pot meal, consider adding cubed potatoes. Introduce them to the pan when you add the chicken and sausage back for simmering. They will absorb the rich, flavorful Scarpariello sauce beautifully, transforming the dish into a complete meal.
• Ensure Doneness: Food safety is paramount. Always make sure your chicken is fully cooked by checking its internal temperature with a meat thermometer. The chicken should reach a safe internal temperature of 165ºF (74ºC) at its thickest part.

Step-by-Step Guide to Crafting Chicken Scarpariello

Creating this flavorful Italian-American dish is a straightforward process, broken down into a few key steps that build layers of deliciousness.

1. Prepare the Chicken: Begin by generously seasoning your chicken breasts (or chosen chicken pieces) all over with kosher salt and freshly ground black pepper. This initial seasoning is crucial for infusing flavor directly into the meat.
2. Brown the Chicken: Heat 2-3 tablespoons of olive oil in a large, heavy-bottomed sauté pan or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned chicken to the hot pan, skin-side down if using bone-in pieces, and brown thoroughly for about 5-7 minutes per side, until deeply golden and crispy. This browning step develops rich flavor and color. Once browned, remove the chicken to a clean platter and set aside.
3. Sear the Sausage: In the same pan, add the sliced Italian sausage links. Cook over medium-high heat, breaking up any large pieces, until the sausage is beautifully browned and cooked through. Remove the sausage to the platter with the chicken, leaving any rendered fat and delicious browned bits in the pan.
4. Build the Pan Sauce Base: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for about 30-60 seconds, stirring constantly, until fragrant but not browned. Immediately pour in the red wine vinegar, dry white wine, and chicken stock. Add the drained piquillo peppers, soy sauce, and fresh rosemary sprigs.
5. Simmer and Finish: Bring the liquid in the pan to a gentle boil, scraping up any browned bits from the bottom of the pan – these are packed with flavor! Carefully return the browned chicken, sausage, and any accumulated juices from the platter back into the pan. Reduce the heat to a simmer and continue to cook, uncovered, until the sauce has reduced by about half and thickened slightly, and the chicken is fully cooked through (an internal temperature of 165ºF). If the sauce reduces too quickly before the chicken is cooked, you can loosely cover the pan to help the chicken finish cooking without excessive evaporation.
6. Serve and Garnish: Once the chicken is cooked and the sauce is perfectly reduced, remove the rosemary sprigs. Serve the Chicken Scarpariello hot, with a generous drizzle of the tangy pan sauce over each serving. For an extra touch of freshness and aroma, garnish with a sprinkle of freshly minced rosemary, if desired.

With its remarkable depth of flavor derived from the succulent sausage, bright wine, tangy vinegar, and fragrant herbs, this Chicken Scarpariello recipe proved to be an utterly over-the-top entree. It’s truly simple to make, yet delivers a complex and satisfying experience for the taste buds. I was particularly fortunate to have a jar of piquillo peppers in my pantry, a happy discovery thanks to the wonderful Dorie Greenspan, who introduced me to these delicate, sweet Spanish peppers.

Should piquillo peppers not be on hand, ordinary roasted red bell peppers can be easily substituted in this superb Italian chicken recipe. For those who enjoy a bit of heat, don’t hesitate to add spicier peppers to the mix. Since I already had all the necessary ingredients, apart from a quick trip for fresh rosemary, this Chicken Scarpariello was the perfect, memorable meal for a special weeknight!

Frequently Asked Questions About Chicken Scarpariello

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The Recipe:

Chicken Scarpariello with Sausage and Peppers

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Yield
6 servings

A fabulous, flavorful one-pan entree that will tantalize your taste buds with its rich, tangy, and savory notes!

Ingredients

• 6 bone-in chicken breasts (or your preferred cut of chicken)
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons olive oil (divided)
• 2 cloves garlic, peeled and minced
• 1 pound mild Italian sausage links, sliced into 1-inch pieces
• 1 tablespoon red wine vinegar
• 1 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
• 1 cup chicken stock
• 1 jar piquillo peppers, drained (approximately 7.75 ounces)
• 1 teaspoon soy sauce
• 3 sprigs fresh rosemary, plus extra for garnish if desired

Instructions

1. Generously season the chicken breasts with kosher salt and pepper on all sides.
2. Heat 2 tablespoons of olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the chicken and brown well on all sides, about 5-7 minutes per side. Remove chicken to a platter.
3. Add the remaining 1 tablespoon of olive oil to the pan if needed. Brown the sliced Italian sausage until cooked through. Remove the sausage to the platter with the chicken, leaving any drippings in the pan.
4. Reduce heat to medium-low. Add the minced garlic to the pan and cook for 30-60 seconds until fragrant. Stir in the red wine vinegar, dry white wine, chicken stock, drained piquillo peppers, soy sauce, and fresh rosemary sprigs.
5. Bring the liquid to a gentle boil, scraping up any browned bits from the bottom of the pan. Return the chicken, sausage, and any accumulated juices from the platter back into the pan. Simmer, uncovered, until the sauce reduces by half and thickens slightly, and the chicken is fully cooked through (internal temperature of 165°F). Cover briefly if chicken needs more cooking time to ensure it remains moist.
6. Serve immediately with a drizzle of the flavorful pan sauce. Garnish with fresh minced rosemary if desired.

Notes

You may use your favorite white or dark meat chicken pieces. For added depth, consider sautéing sliced onions before the garlic. Feel free to experiment with different types of peppers, such as sweet bell peppers, hot cherry peppers, or pickled peppadews, instead of piquillo peppers to suit your taste preference.

Nutrition Information:

Yield:

6

Serving Size:

1 chicken breast

Amount Per Serving (estimated):
Calories: 533Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 146mgSodium: 856mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 53g

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