The Time Chicken Scarpariello Saved My Dinner Party (And Probably My Reputation)

If I’m being totally upfront, Chicken Scarpariello is the dish I pull out when I want people to think I know what I’m doing in the kitchen (even if, honestly, it’s mostly smoke and mirrors). The first time I made it? Disaster. There was, let’s just say, a slight fire alarm situation, and my cousin still gives me flak for it every holiday. But by the third time, something magical happened—the chicken was golden, that tangy sauce was singing, and everyone at the table asked for seconds (even my aunt who usually acts like chicken is beneath her). Sometimes you just have to keep swinging until you hit it, right?

Why You’ll Love This (Or at least, why I do)

I make this when I want to fool people into thinking dinner was way more effort than it actually was—because it really is dead simple. My family goes crazy for this because it’s savory, a little spicy, kind of tangy… honestly, it covers all the bases. (Except for my brother, who inexplicably hates sausage—I’ve just learned to pick those out for his plate and he stops complaining.) Plus, leftovers are even better the next day, if there are any. I used to stress out about getting everything perfectly crispy—spoiler alert: it’s gonna get saucy anyway, perfection is overrated.

Here’s What You Need To Make It

Chicken thighs (bone-in, skin-on) – or drumsticks; I’ve even used breasts in a pinch (just make sure you don’t dry ’em out)
Italian sausage (hot or sweet, up to you)—I go with whatever’s on sale, to be honest. My grandmother insisted on Sabrett, but, well…
Red bell pepper—I sometimes swap in those little sweet peppers when I’m low on groceries
Onion—yellow, or shallots if you want to be fancy (do I always? No…)
Garlic clove—at least 3, but more never hurts; I don’t bother mincing, just smash ’em
Pepperoncini peppers (say, 6-10; more if you like things spicy, less if you’re a wimp)
Dry white wine—But if all I’ve got open is rosé, I’ll use that too, no shame
Chicken broth—homemade is grand, but I’m not above a good old bouillon cube in water
White wine vinegar (a splash, or more if you love acid like me)
Oregano or Italian seasoning—dried is fine; I rarely remember to buy fresh
Salt and black pepper
Olive oil (and don’t stress about the fancy kind)

How To Make Chicken Scarpariello: Let’s Do This

Brown your sausage and chicken in a big oven-safe pan (I use my crusty old Dutch oven, but a deep skillet works). Heat some olive oil, and toss the sausage pieces in over medium-high heat. Take ‘em out once they’re golden. Now, same deal with the chicken thighs—skin-side down. Don’t crowd the pan; it’ll crisp up better. (This is where I usually sneak my first taste. Quality control, right?)
Sauté the veg. Add your onions and peppers into the same pan. Give ‘em a pinch of salt and stir until they soften up a bit—a handful of minutes. Toss in your garlic and, if you’re feeling bold, the pepperoncini and their brine. Sometimes I add a bit less brine if I’m feeling less wild.
Deglaze with white wine. Pour in a good glug; scrape up those brown bits (that’s flavor). When it’s mostly evaporated, splash in chicken broth and vinegar. Throw the sausage back, nestle your chicken on top, sprinkle the oregano, and spoon some liquid over everything so it feels loved.
Bake it: Oven at 375°F (190°C). Cover the pan with foil if you want it juicier, leave it off for crispy bits. 30 minutes should do it, but sometimes I give it a bit longer if the chicken’s extra thick. If you want the sauce thicker, remove the chicken and simmer it down on the stove after baking—just don’t forget the chicken under the broiler for 3 minutes for that nice crispy skin.
Serve it up! Taste, maybe add a pinch more salt (on second thought, maybe not if those pepperoncinis were salty). Scatter fresh herbs if you’ve got ’em, but if not, no worries.

A Few Notes I Learned The Hard Way

Use bone-in chicken if you can. Boneless dries out faster for some reason—don’t ask me for the science.
This sauce is assertive—good rustic bread for mopping is basically required.
If you brown the sausage and chicken too long, you’ll have to explain to guests why it’s a little extra “deeply flavored.” Trust me.

Variations I’ve Actually Tried (Some Better Than Others)

I went rogue once and swapped in pork chops instead of sausage. Not my finest work (kind of dry—would not run that experiment again).
Subbing pickled jalapeños for pepperoncini is fun if you want more heat. Or if you just, you know, forgot to buy the right thing (oops).
I sometimes use white wine vinegar, but have tried apple cider vinegar instead. It’s got more roundness, I think, but changes the vibe.

Equipment You Might Need (But Don’t Panic)

An oven-safe skillet or Dutch oven—I swear by my battered old Le Creuset (but honestly, I once used a cheap roasting pan and it worked fine; just do the stovetop parts in any frying pan then dump it all in).
A wooden spoon or spatula—you know, for scraping up those lovely bits.

Storing Leftovers (Not That You’ll Have Any)

Just put the cooled chicken and sauce in an airtight container, fridge it for up to 2 days—though honestly, in my house it never makes it past breakfast. I’ve eaten this cold standing at the fridge—no regrets. Freezes alright, but the peppers get kind of mushy.

Serving Ideas—What’s On Our Table

This is excellent served right over garlicky mashed potatoes, polenta, or even just with a heap of crusty bread (my dad swears it’s not a meal without a side salad and honestly, he’s probably right for once). Sometimes, I throw a handful of torn basil leaves on top if I’m feeling extra Italian—looks snazzy for company.

Pro Tips (Aka My Greatest Hits—And Misses)

I once tried rushing the browning step and regretted it because, turns out, gray sausage is not appetizing to look at. Patience is your pal.
If your sauce reduces a bit too much, just add a splash more broth—no sweat, no one will know.
On second thought, keep an eye on salt if you use store-bought broth and sausage; it can get a bit on the “whoa” side.

Chicken Scarpariello FAQs (Yes, I’ve Actually Been Asked These)

Can I make this ahead? Yup! Actually, I think it tastes better the day after, so if you want to win serious points, make it a day early and just warm up gently.
What if I don’t eat pork? Turkey or chicken sausage works (maybe use more herbs for oomph), or skip sausage and pile on extra peppers. One friend swears it’s almost as good vegetarian but, honestly, I haven’t had the nerve to try it that way yet.
How spicy is it, really? That’s up to you and your pepperoncini/sausage choice. I’d call it medium—enough to wake you up, not enough to make you sweat through your shirt.
Where can I find decent Italian sausage? If you can’t get to a butcher, places like Buon Italia ship amazing stuff; for something affordable, honestly, I’ve shopped at Trader Joe’s too. No shame!
Do I have to use wine? No, broth only is fine—but wine gives it a bit more depth. If you’re out, a splash of apple juice + extra vinegar is a cool hack I picked up at Serious Eats.

Alright, I think that covers it. If you give Chicken Scarpariello a whirl, let me know how it goes—I genuinely love hearing the weird things people do with this recipe. (And if you manage to avoid the smoke alarm, you’re already ahead of where I was my first time!)

Chicken Scarpariello Recipe: My Go-To Cozy Italian Classic