Chicken Scarpariello

Chicken Scarpariello recipe
Photo: Chris Simpson
Prep Time:
30 mins
Total Time:
1 hrs
4 to 6 Serves

Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime.


  • 6 bone-in, skin-on chicken thighs (2 ¼ pounds)

  • Kosher salt and freshly ground pepper

  • Unbleached all-purpose flour, for dusting

  • 2 tablespoons extra-virgin olive oil

  • 3 sweet Italian sausage links (12 ounces total)

  • 2 shallots, halved and thinly sliced (¾ cup)

  • 3 cloves garlic, halved and smashed

  • 4 rosemary sprigs

  • cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine

  • 2 cups low-sodium chicken broth

  • 1 tablespoon fresh lemon juice

  • Crusty bread, for serving (optional)


  1. Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.

  2. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.

  3. Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes.

  4. Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet.

  5. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.

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