Chicken Scarpariello: Tangy Italian-Style Braised Chicken with Sausage & Peppers
- Prep Time: 20min
- Cook Time: 60min
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
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~2½ lb skin-on bone-in chicken pieces
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1 lb Italian sausage (sweet or spicy)
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2 lb small potatoes, halved
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1 large red bell pepper, sliced
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1 medium onion, sliced
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4–6 cloves garlic, sliced
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1 cup dry white wine
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¾ cup red wine vinegar
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1¼ cups chicken stock
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2 tbsp olive oil
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½ cup chopped parsley
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Salt, pepper to taste
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Optional: butter, herbs
Instructions
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Preheat oven to 425°F. Roast potatoes with olive oil, salt, pepper until golden (25–30 min).
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Season and sear chicken in skillet until golden on both sides; set aside.
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Brown sausage; slice and set aside.
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Sauté onion and bell pepper until soft, then garlic until fragrant.
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Deglaze with wine and vinegar; reduce by half. Add stock and reduce slightly.
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Return potatoes, sausage, and vegetables to pan. Nestle chicken skin up.
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Cover and bake 20 min; uncover and bake 15–20 min until chicken is fully cooked (~185–195°F).
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Scatter parsley, rest 5 minutes, then serve.
Notes
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Roast potatoes separately so they stay crisp.
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Use a heavy ovenproof skillet or Dutch oven.
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Adjust heat by controlling sausage/spicy pepper choices.
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Sauce thickens as it reduces—if thin, simmer more.
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Great served with crusty bread, pasta, or over grains.
Nutrition
- Calories: 700–800 kcal
- Fat: 30–35 g
- Carbohydrates: 35–40 g
- Fiber: 3–5 g
- Protein: 50–60 g