This Italian American Chicken Dinner Is a One-Pot Wonder (2024)

In my house, a filling one-pot dinner is worth its weight in gold. You don’t always have to reinvent the wheel—sometimes all you have to do is look back to the classics, like this chicken scarpariello. The combination of chicken, sausage, and flavorful veggies is ideal for a chilly night.

What Is Chicken Scarpariello?

Chicken scarpariello is an Italian American dish served in many restaurants on the East Coast. It’s a hearty braised combination of chicken and sausages with peppers, onions, and often potatoes, all cooked together in a slightly tangy, vinegar-spiked sauce.

Not the Same Scarpariello

There is a Neapolitan pasta dish with the “scarpariello” moniker, but that’s something entirely different, not to be confused with the chicken dish served at Rao’s, Carbone, and other NYC/East Coast establishments.

The method for preparing chicken scarpariello follows a similar method to a cacciatore or fricassee. I sear the chicken and sausages, transfer them to a dish, sauté the vegetables, add the cooking liquids, place the chicken and sausages back in the pot, nestle in some potatoes and pickled peppers, and cook until done. It’s a one-pot meal that’s hearty and comforting.

This Italian American Chicken Dinner Is a One-Pot Wonder (1)

How To Add Zing to Chicken Scarpariello

Some versions of scarpariello lean more sour, while others are on the subtle side. My version is somewhere in between—lightly tangy and very savory.

As for the acid, I’ve seen people use red wine vinegar, red or white wine vinegar, lemon juice, or my favorite, a little bit of the brine from a jar of pickled peppers. You’re already adding the peppers to the dish, so it’s convenient to add a glug of the brine. If you want it tangier, you can add some vinegar, too.

Make It Spicy or Mild

Scarpariello can be as spicy as you like—add jalapeños along with the bell peppers for more heat, or include a pinch of red pepper flakes along with the Italian herbs. Choose varieties of pickled peppers that are on the spicier side, like hot banana peppers, hot cherry peppers, or pepperoncini. Go for hot Italian sausages, too.

I’m cooking for little ones who don’t like things too hot, so I go in the opposite direction, picking milder ingredients for a not-so-spicy scarpariello. I stick to sweet bell peppers, sweet or medium-heat pickled peppers, and sweet Italian sausage. My heat-loving husband can always add crushed red pepper flakes at the table.

This Italian American Chicken Dinner Is a One-Pot Wonder (2)

The Best Way To Cook Chicken Scarpariello

I use a 4-quart braiser—its sides are high enough to hold all of the meat and vegetables comfortably, and the pot is wide enough to allow some of the cooking liquid to evaporate when simmering on the stove, creating the basis for a nice sauce.

Any medium to large-sized braiser or Dutch oven (4 to 6 quarts) will work well. Just make sure it’s got enough surface area to fit all of the chicken thighs without them overlapping so everything can sear evenly.

It should be oven-safe because you finish cooking it in there to allow for a more gentle heat, so the vegetables and potatoes remain silky and whole without breaking down too much and the chicken becomes very tender.

Alternatively, you can finish cooking on the stovetop over low heat for a half hour or so if you don’t feel like turning on the oven or are short on oven space. Either way, you’ll end up with a delicious and comforting dinner.

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Chicken Scarpariello

Prep Time10 mins

Cook Time70 mins

Total Time80 mins

Servings4to 6 servings

Ingredients

4 large bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 pound (4 to 6 links) sweet or hot Italian sausages
1 large sweet onion, cut into 1/2-inch strips
2 red bell peppers, cut into 1/2-inch strips
6 cloves garlic, sliced thinly
1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
See Also
Bombay Beef Curry (Stove Top and Instant Pot)
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup brine from pickled peppers
1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini)
1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
Crusty bread or cooked pasta (like linguine), for serving (optional)

Method

Preheat the oven to 350°F.
Season and sear the chicken and sausages:
Season the chicken thighs all over with the salt and pepper.
Heat the olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat. When the oil is shimmering, add the chicken thighs skin side down. Allow them to sear until the chicken skin releases easily from the pan and has become crispy and golden brown, 6 to 8 minutes. Using tongs, flip the chicken thighs and cook them for 3 more minutes. Transfer them to a plate.
No Mess Trick
A splatter guard is handy for these steps to help prevent hot oil mess getting on you and your stove.
Add the sausages to the pot and sear them for about 1 minute, until they are nicely browned. Flip the sausages and sear for 1 more minute, then transfer to the plate with the chicken thighs.
Save Time
While the chicken and sausages sear, prepare your vegetables to save on prep time.
Add the vegetables and cooking liquids and simmer:
Add the onion, bell peppers, garlic, and rosemary to the pot and cook until the onions are beginning to soften and become translucent, about 5 minutes.
Add the chicken broth, white wine, and pepper brine and stir, using a wooden spoon to nudge up any browned bits from the bottom of the pan. Bring the liquid up to a simmer, then cook for about 5 minutes, allowing some of the liquid to evaporate.
Add the meat, potatoes, and pickled peppers; finish cooking in the oven:
Add the chicken thighs skin side-up and sausages back to the pot, nestling them in amongst the vegetables. Nestle the pickled peppers and potatoes around the chicken thighs and sausages and spoon some of the cooking liquid over the potatoes. It’s okay if everything isn’t covered by liquid.
Cover the pot, then transfer it to the oven. Let cook for about 45 minutes, until the chicken and potatoes are tender and cooked through. Taste the sauce and season with more salt and black pepper if needed.
Plate and serve:
Place a chicken thigh, sausage, and some vegetables onto each serving plate. Spoon over some of the cooking liquid. Serve with crusty bread or cooked pasta.
Thicken the Sauce
For a thicker sauce, remove the meat and most of the vegetables to a deep platter and set the pot on the stove over medium heat. Simmer until reduced a bit, then spoon over the top.
Store any leftovers in the refrigerator, covered, for up to 3 days.
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Nutrition Facts (per serving)
499	Calories
28g	Fat
27g	Carbs
32g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	499
% Daily Value*
Total Fat 28g	36%
Saturated Fat 9g	45%
Cholesterol 118mg	39%
Sodium 836mg	36%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 32g
Vitamin C 93mg	465%
Calcium 54mg	4%
Iron 3mg	17%
Potassium 991mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.