Chicken Scarpariello
Layers of flavor meld together into a complex, stewy bowl of comfort that tastes like it simmered for hours but is actually a snap to assemble and serve. For the pickled peppers, I use a combination of sweet pickled cherry peppers and spicy pepperoncini.
Servings: 8
Ingredients
- 3 pounds bone-in, skin-on chicken thighs (8 small thighs)
- 1 tablespoon kosher salt
- 1/2 cup pickled pepper brine, from the pickled peppers listed below
- 1/2 cup water
- 1 tablespoon extra virgin olive oil
- 1 pound Italian chicken sausage links (either fresh or precooked)
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 6 garlic cloves, chopped
- 1/4 cup sliced sweet cherry peppers
- 1/4 cup sliced spicy peperoncini
- 1 tablespoon dried oregano
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- fresh parsley, for garnish
Instructions
- Marinate the chicken. Place chicken thighs in a large bowl and sprinkle with 1 tablespoon kosher salt, turning to coat evenly. Add the pickled pepper brine and water. Set aside at room temperature for twenty minutes. Use this time to chop the vegetables and sear the sausage.
- Sear the sausage. Add olive oil to a Dutch oven or a large pot with high sides and place over a medium-high flame. When the oil begins to shimmer, add chicken sausage and brown on all sides. Remove sausage from heat and place on a cutting board. If you’re using fresh sausage, it might still be a little raw in the center– that’s okay!
- Sear the chicken. Remove chicken from marinade and shake to free it of any excess liquid. Place chicken in the Dutch oven, skin side down, and sear until the skin is golden brown and crispy, about 6 to 8 minutes. Remove chicken from pan (it will not be cooked through at this stage), place on a plate and set aside.
- Cook the vegetables. Lower the flame to medium and add sliced onion and peppers to the pot, using a wooden spoon to scrape any brown bits from the bottom. Saute until the vegetables are softened, about 5 minutes. Meanwhile, slice sausage into 1/2-inch thick pieces and set aside.
- Assemble the braise. To the softened onion and peppers add the garlic, pickled peppers, dried oregano and sugar. Stir to combine and sauté for 1 minute, or until garlic is fragrant. Add balsamic vinegar and chicken stock to the pot. Bring mixture to a boil.
- Braise the chicken. Add the chicken thighs, skin-side up, to the pot, making sure to nestle the thighs into the liquid. Reduce heat to a simmer. Simmer thighs uncovered for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 150°F.
- Add the sausage. Add the sliced sausage to the pot and cover. Simmer for 5 minutes more, or until the sausage is cooked through and the chicken reaches 160°F.
- Finish and serve. Season with salt and pepper to taste. Garnish with a handful of chopped parsley and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, oregano, and balsamic vinegar used in this recipe.
- Change the chicken: Boneless, skinless thighs or breasts work just fine here! Simply skip the searing and add the marinated thighs to the pepper mixture in step 4. Boneless cuts cook through faster than bone-in ones, so start checking for doneness after 6-8 minutes of simmering time. If you choose a boneless, skinless option, there’s no need to sear the chicken, and the thinner cuts will cook faster in the peppery braising liquid. Just make sure you’re paying attention, or the boneless, skinless cuts will begin to fall apart if cooked too long. But that’s not the end of the world either–you’ll just end up with more of a stew than a braise.
- Make It Ahead: Like all braises, this dish tastes even better the next day. An overnight rest really helps the flavors to meld, and this do-ahead method makes the dish a perfect option to serve at a fancy dinner party– reheat the braise in the oven while you concentrate on other things! You may find a layer of fat forms on top of the dish after it’s been refrigerated; you can scrape it off with a spoon, if you like, and gently reheat it on the stovetop.
- Pickled Peppers: I used two kinds, but you can use just one and the recipe will still be delicious.
Nutrition
Calories: 483.7kcal | Carbohydrates: 10.4g | Protein: 34.1g | Fat: 34.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 11.4g | Trans Fat: 0.1g | Cholesterol: 181.7mg | Sodium: 2014.6mg | Potassium: 466.1mg | Fiber: 1.4g | Sugar: 4.6g | Vitamin A: 871.2IU | Vitamin C: 39.9mg | Calcium: 36.9mg | Iron: 2.1mg
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