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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 6 bone-in skin-on chicken thighs
  • 2 Italian sausages sliced
  • 1 tablespoon olive oil
  • Salt
  • Black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Scarpariello Sauce:
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 4 garlic cloves minced
  • ½ cup sliced sweet cherry peppers
  • 2 tablespoons cherry pepper brine
  • ½ cup low-sodium chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • Fresh parsley for garnish

Method
 

  1. Pat the chicken thighs dry and season with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium heat. Place chicken skin-side down and cook until deeply golden brown, about 6–7 minutes per side. Remove from the skillet.
  3. Add sliced Italian sausage to the same pan and cook until browned.
  4. Add bell peppers and cook until softened. Stir in garlic and cook for about 30 seconds until fragrant.
  5. Pour in white wine, chicken broth, red wine vinegar, and cherry pepper brine. Add cherry peppers and oregano. Scrape up the browned bits from the bottom of the pan.
  6. Return the chicken thighs to the skillet. Cover and simmer for 25–30 minutes or until the chicken is fully cooked and tender.
  7. Top with fresh parsley and extra cherry peppers before serving.

Notes

We tested this chicken scarpariello recipe several ways and found that bone-in chicken thighs gave the best flavor and stayed juicier during simmering. For best results, let the chicken fully brown before adding the sauce because the browned bits create a richer scarpariello sauce.