If you're looking for a hearty, soul-warming dish that combines rustic charm with bold, savory flavors, look no further than this one-pot chicken scarpariello with sweet sausage. This Italian-American favorite is the kind of dish that brings everyone to the table with its intoxicating aroma and rich, zesty sauce. It’s the perfect weeknight meal that feels like a Sunday dinner—comforting, filling, and packed with layers of flavor. And the best part? It’s all made in one pot, so clean-up is a breeze.
Chicken scarpariello—sometimes affectionately called “shoemaker’s chicken”—is a staple among Italian chicken dishes, and this version amps it up by using juicy Italian sausages and tangy pickled peppers. While many people associate Italian cuisine with red sauces and pasta, dishes like this show the diversity and depth of Italian dinner recipes. Whether you’ve had chicken cacciatore recipe authentic style or a delicate chicken saltimbocca recipe, chicken scarpariello stands out with its bold, vinegary kick and robust character.
One-Pot Chicken Scarpariello with Sweet Sausage
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Italian
Heavy-bottomed Dutch oven or deep skillet This is key for even browning and for holding all the ingredients in one place. Cast iron or enameled cast iron are ideal. If you don’t have a Dutch oven, use the heaviest, widest sauté pan you own.
Tongs For turning the chicken and sausage without tearing the skin.
Sharp knife and cutting board To prep your produce and proteins efficiently.
Measuring cups and spoons Precision is key when balancing flavors in a tangy sauce like this.
Protein
- 4 bone-in skin-on chicken thighs (you can substitute with boneless, skinless thighs or even chicken breast, but thighs offer more flavor and tenderness)
- 1 pound sweet Italian sausage cut into 2-inch pieces
Produce
- 1 large onion thinly sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 cloves garlic minced
- 1 cup pickled cherry peppers halved (plus a few tablespoons of their brine)
- 2 tablespoons chopped fresh parsley plus more for garnish
Liquids and Seasonings
- 1 cup dry white wine like Pinot Grigio or Sauvignon Blanc
- 1 cup low-sodium chicken broth
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Optional Enhancements
- 1 tablespoon capers for an extra briny punch
- Lemon zest to brighten the dish before serving
Brown the Chicken and Sausage
Heat the olive oil over medium-high heat in your Dutch oven. Season the chicken thighs with salt and pepper, then add them skin-side down. Brown for about 5-7 minutes per side, until the skin is golden and crisp. Remove and set aside.
Next, add the sausage pieces and cook until browned on all sides, about 6-8 minutes. Remove and set aside with the chicken.
Sauté the Aromatics
In the same pot, add the sliced onion and bell peppers. Cook for about 5 minutes until they begin to soften, then stir in the garlic and cook for another minute until fragrant. If there are browned bits stuck to the pot, that’s good—that’s flavor. Deglaze with the white wine, scraping up all the goodness from the bottom.
Build the Sauce
Once the wine has reduced slightly (about 2-3 minutes), add in the chicken broth, red wine vinegar, pickled cherry peppers, oregano, and optional red pepper flakes. Stir to combine.
Combine and Simmer
Nestle the chicken and sausage back into the pot. Make sure the skin of the chicken is mostly above the sauce so it stays crisp. Bring to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, then uncover and simmer for another 10 minutes to thicken the sauce slightly and concentrate the flavors.
Garnish and Serve
Sprinkle with fresh parsley and lemon zest (if using). Serve hot, preferably with crusty bread to soak up all that glorious sauce.
Pairings
This chicken scarpariello with sausage is bold, tangy, and meaty, which means it pairs beautifully with starchy or creamy sides that can stand up to its flavor. Here are some delicious options:
Bread & Grains
- Crusty Italian bread or garlic ciabatta to mop up the sauce
- Creamy polenta or Parmesan risotto for a luxurious feel
- Roasted baby potatoes or even buttery mashed potatoes
Vegetables
- Simple roasted broccoli or green beans with lemon
- A bright arugula salad with shaved Parmesan and balsamic vinaigrette
- Sautéed spinach or garlicky kale
Wine
- A crisp, acidic white like Pinot Grigio or Vermentino
- If you prefer red, go for a Chianti or a young Barbera to complement the tang of the vinegar and peppers
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but bone-in, skin-on chicken breast is preferred if you're substituting. Thighs tend to stay juicier and are a better match for long simmering, which is why they're a staple in many Italian chicken thigh recipes. Boneless, skinless chicken breast can be used in a pinch, but reduce the simmering time slightly to avoid drying out.
2. What kind of sausage works best?
Sweet Italian sausage is traditional, but you can mix in hot Italian sausage for a spicier kick. Look for sausage with fennel for a classic flavor. Chicken sausage can also work if you're looking for a leaner option.
3. Is this similar to chicken cacciatore or chicken marsala?
There are some similarities. Like an authentic chicken cacciatore recipe, this dish uses peppers and a braised technique, but chicken scarpariello leans heavily into vinegar and pickled peppers. Chicken marsala has a sweeter, mushroom-based wine sauce, making it more delicate. Think of scarpariello as the bolder cousin in the family of Italian chicken breast recipes.
4. Can I prep this ahead of time?
Absolutely. In fact, the flavors deepen beautifully after a day in the fridge. Reheat gently on the stovetop or in a 300°F oven covered with foil.
5. Is this recipe inspired by the Barefoot Contessa?
While not directly from the barefoot contessa, the rustic simplicity and bold flavors wouldn’t be out of place in one of her cookbooks. She often celebrates hearty meals that feel elegant without being fussy, and this dish fits that bill perfectly.
