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One Pot Chicken Scarpariello with Sweet sausage

One-Pot Chicken Scarpariello with Sweet Sausage

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Brown the Chicken and Sausage

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. Sprinkle with fresh parsley and lemon zest (if using). Serve hot, preferably with crusty bread to soak up all that glorious sauce.