Chicken Scarpariello with Sausage, Peppers and Vinegar Pan Sauce

Steps

1. Step 1

   Heat the oven to 425°F. Season the chicken thighs all over with the salt and pepper.

   5 min · 425°F

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Lay the chicken in skin side down and cook without moving it until the skin is deep golden and releases easily, 7 to 8 minutes. Turn and cook 2 minutes more, then move the chicken to a plate.

   10 min

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
   • 1 tbsp olive oil
3. Step 3

   Add the sausage pieces to the same skillet and brown on two sides, about 5 minutes total. Move them to the plate with the chicken. Pour off all but about 2 tablespoons of fat.

   5 min

   • 1 lb sweet Italian sausage links
4. Step 4

   Add the bell pepper and onion to the skillet and cook over medium heat, stirring, until softened and lightly browned at the edges, about 5 minutes. Stir in the garlic and oregano and cook until fragrant, about 1 minute.

   6 min

   • 1 red bell pepper
   • 1 yellow onion
   • 6 cloves garlic
   • 1 tsp dried oregano
5. Step 5

   Pour in the wine and scrape up the browned bits from the bottom of the pan. Simmer until reduced by about half, 3 minutes. Add the chicken stock, cherry peppers and their brine and bring to a simmer.

   5 min

   • 3/4 cup dry white wine
   • 1 cup chicken stock
   • 6 pickled hot cherry peppers
   • 1/4 cup brine from the cherry pepper jar
6. Step 6

   Nestle the chicken back in skin side up, along with the sausage and any juices from the plate, keeping the chicken skin above the liquid. Transfer the skillet to the oven and roast until the chicken reaches 175°F at the thickest part and the sausage is cooked through, 20 to 25 minutes.

   22 min, hands-off · 425°F

   • 4 bone-in, skin-on chicken thighs (about 2 lb)
   • 1 lb sweet Italian sausage links
7. Step 7

   Using an oven mitt, move the skillet back to the stovetop (the handle will be hot). Lift the chicken and sausage onto a serving platter. Simmer the sauce over medium-high heat until slightly thickened, 2 to 3 minutes, then turn off the heat and swirl in the cold butter until glossy. Taste and add salt if needed.

   4 min

   • 2 tbsp unsalted butter
8. Step 8

   Spoon the peppers, onions and sauce over the chicken and sausage and scatter the parsley on top. Serve right away.

   2 min

   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026