Chicken Scarpariello: Tangy Italian-Style Braised Chicken with Sausage & Peppers

If you’re craving a dinner that feels like it came from a cozy Italian neighborhood kitchen, Chicken Scarpariello might soon become your new favorite. This Italian-American classic combines juicy, crispy chicken with sausage, bell peppers, garlic, and a bright, tangy sauce made with vinegar and wine. The name “scarpariello” loosely translates to “shoemaker’s style chicken,” though no one is exactly sure why—but the flavor certainly steps up to the name.

In about 1 to 1½ hours (active time around 25–35 minutes), you can go from raw ingredients to a hearty, aromatic meal that delivers depth, heat, and balance in every bite. This isn’t just another chicken dish — it’s comfort food with a tangy twist. The crisped skin, the sweet and sour sauce, and the savory sausage make it a crowd-pleaser. You’ll love that most of the cooking happens in one pot or oven-proof pan, so cleanup is easier too. (Pro tip: roast the potatoes separately so they stay crispy.) Serve it with crusty bread, pasta, or a green salad to soak up all that delicious sauce.

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What Makes This Chicken Scarpariello Special?

Here’s why I think you’ll love this version:

• Bold sweet-and-sour flavor profile – thanks to the vinegar, pickled peppers, and wine, balanced with savory sausage and garlic.

• Crispy skin meets braised tenderness – we sear the chicken first, then finish it in the oven so it stays crisp yet juicy.

• One-pot comfort with minimal fuss – most steps happen in one pan (or Dutch oven), which means fewer dishes later.

• Customizable heat – adjust the spice level by choosing mild or hot sausage and the intensity of pickled peppers.

• Time-saving shortcuts – roast potatoes separately or prep things ahead (chop veggies, slice sausage) so the final cooking flows smoothly.

Why try this recipe? Because it balances flavor, texture, and ease. You’ll impress family or guests without spending all night in the kitchen. The techniques—like searing first, layering flavors, and finishing in the oven—are smart tricks you can apply to other dishes too.

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Ingredient Notes

Below are the key ingredients, why they matter, and substitution ideas:

• Chicken (bone-in, skin-on thighs or mixed pieces)
  Skin-on thighs yield the best flavor and stay moist. You can use bone-in breasts, but they risk drying out. Boneless cuts are okay—just reduce cooking time.

• Italian sausage (sweet, mild or spicy)
  The sausage brings fat, flavor, and richness. A spicy sausage adds heat; a mild one keeps it gentler. You can mix sweet and hot for contrast.

• Bell peppers (red or mixed colors)
  They add a sweet crunch and color. Use yellow or orange bell pepper if red isn’t available.

• Pickled cherry peppers (or peppadews, pepperoncini)
  These give the tangy, pickled note that defines scarpariello. Use the juice too for extra zip. If unavailable, substitute pepperoncini or slice jalapeños + a splash of vinegar.

• White wine & vinegar (dry white wine + red wine vinegar or a bit of white wine vinegar)
  Wine deglazes the pan and adds complexity; vinegar gives the sour edge. You can skip wine and use extra stock plus a splash of more vinegar (but you lose depth).

• Chicken stock (low-sodium preferred)
  Adds body and depth without overwhelming salt.

• Garlic, onion, herbs (oregano, parsley)
  For aroma and layering. Fresh is best.

• Potatoes (small or new potatoes, halved or quartered)
  Optional but traditional. Roast them separately for crispiness.

• Olive oil & butter
  Use good extra-virgin olive oil for flavor. Butter is optional (for richness).

• Equipment needed:

  • Oven-proof skillet or Dutch oven

  • Instant read thermometer (to test doneness)

  • Baking sheet (if roasting potatoes separately)

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How To Make Chicken Scarpariello

Prep time: ~20–25 minutes
Cook time: ~50–60 minutes
Total time: ~1h15 mins
Yield: ~6 servings
Difficulty: Moderate

Steps

1. Preheat and roast potatoes (if using).
   Preheat oven to 425°F (220 °C). Toss 2 lb (≈ 900 g) small potatoes (halved or quartered) in 2 tbsp olive oil, salt, pepper. Spread cut side down on a baking sheet. Roast 25–30 minutes until golden and crisp. (This keeps them from getting soggy in the main pan.)

2. Season and sear the chicken & sausage.
   Pat dry ~2½ lb bone-in, skin-on chicken pieces (or thighs) and season all over with salt and pepper. In an ovenproof large skillet or Dutch oven, heat 2 tbsp olive oil over medium heat. Sear chicken skin side down until golden, about 5–7 minutes, then flip and sear the other side ~3–4 minutes. Remove to a plate.
   In the same pan, add sausage links (≈1 lb); brown on all sides, about 5 minutes total. Remove and slice into bite-sized pieces.

   Tip: Don’t overcrowd the pan; sear in batches if needed.

3. Sauté vegetables & garlic.
   In the same pan, discard excess fat leaving ~¼ cup. Add 1 medium sliced onion and 1 red bell pepper (sliced). Sauté until softened (about 4 minutes). Add 4–6 cloves garlic (sliced) and cook ~1 minute until fragrant (do not burn).

4. Deglaze and build sauce.
   Pour in 1 cup dry white wine and ¾ cup red wine vinegar (or use a mix as you prefer). Bring to boil and reduce by about half (≈ 5 minutes), scraping up browned bits. Then add 1¼ cups chicken stock, bring to boil, reduce again until sauce thickens slightly (~5 minutes).

5. Assemble & braise in oven.
   Add back the potatoes (if roasted separately), sausage, and bell peppers to the pan. Stir gently to coat. Nestle the chicken pieces skin side up into the mixture. Spoon sauce over. Cover tightly with foil or lid. Bake in the preheated 425°F (220 °C) oven for 20 minutes, then remove foil and bake another 15–20 minutes until chicken internal temperature reaches ~185–195 °F (85–90 °C) and skin is crisp.

   What to look for:

   • Chicken should be tender, cooked through.

   • Sauce should be reduced, slightly thick, and coating everything.

   • Potatoes should be crisp at edges.

6. Finish & serve.
   Remove from oven. Scatter ~½ cup chopped fresh flat-leaf parsley over top. Let rest 5 minutes. Serve hot with crusty bread, pasta, or a green side.

   (If sauce seems thin, you can reduce further on stovetop for a few minutes.)

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Storage Options

Room Temperature

You can leave the dish out on the counter (covered) for no more than 2 hours—after that, food-safety guidelines suggest refrigerating.

Refrigeration

Cool to near room temp, then transfer to airtight containers. Store in fridge for up to 3–4 days. Reheat gently over medium heat, adding a splash of stock or water if sauce has thickened too much. Cover while warming to retain moisture.

Freezing

Once cooled, portion into freezer-safe containers or heavy freezer bags. Press out extra air. Freeze for up to 3 months. Thaw in fridge overnight before reheating.

Reheating Tips

• Reheat gently over medium heat (covered) until warmed through.

• Add a bit of extra stock or water if sauce is too thick or sticky.

• You can also reheat in a low oven (325°F / 160 °C) for ~15–20 minutes covered, then uncover for a few minutes to crisp the skin.

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Variations and Substitutions

1. Spicy version
   Use hot Italian sausage and extra hot cherry peppers or jalapeños for more heat.

2. Mild version
   Use sweet Italian sausage and mild pickled peppers or pepperoncini. Skip the extra vinegar for a gentler tang.

3. Chicken and seafood twist
   Substitute half the chicken with shrimp or scallops near the end (shrimp will only need ~5 minutes).

4. Vegetarian version (meatless)
   Replace chicken with firm tofu or seitan, sausage with vegetarian sausage, use vegetable stock, and roast potatoes and peppers as usual.

5. Seasonal adaptation
   In summer, grill the chicken to char, then finish in the stew. In winter, add mushrooms or root vegetables like carrots or parsnips to the braise.

6. Herbal flavor variations
   Add fresh rosemary or thyme sprigs in the sauce. A splash of fresh lemon juice at end brightens the dish.

7. Over pasta or grains
   Skip the potatoes and serve over orzo, polenta, rice, or couscous. The sauce becomes the “gravy” over the base.

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Frequently Asked Questions

Q: Can I use boneless, skinless chicken?
A: Yes, but reduce the braising time—check internal temp earlier. Boneless cuts won’t have the same richness or crispy skin, but still tasty.

Q: What if I don’t have pickled cherry peppers?
A: Substitute peppadews, pepperoncini, or even jalapeños + a splash of vinegar. Taste and adjust acidity.

Q: My sauce seems too thin. What do I do?
A: Simmer uncovered to reduce more. Or mix 1 tsp cornstarch with cold water, stir in and simmer until thickened.

Q: Can I make parts of this ahead?
A: Yes! You can roast the potatoes earlier, slice the sausage, and prep vegetables in advance. Just assemble and cook later.

Q: Why is my chicken skin not crisping?
A: Make sure you sear over medium heat and don’t crowd the pan. After the covered oven braise, uncover so that steam can escape and skin can crisp.

Q: Is this safe to freeze with potatoes?
A: Yes, but potatoes may lose crispness. They’ll be softer after thawing, so reheat gently or crisp them separately if desired.

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Conclusion

I hope this Chicken Scarpariello recipe inspires you to bring a little tangy, comforting Italian flavor into your kitchen. It’s a crowd-pleaser, full of texture, rich flavors, and flexible enough to adapt. Try it, make it your own, and please come back to tell me how yours turned out (or what twists you added). Happy cooking—and Buon Appetito!

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