Meet your new favorite chicken dish – Chicken Scarpariello. It’s a wonderful one-pot dish that starts with peppers and onions on your stovetop, and then finishes by browning chicken thighs in the oven. This Chicken Scarpariello recipe is perfect served with roasted potatoes.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
A Delicious One Pot Chicken and Vegetable Dish
You will fall in love with this chicken dish! It takes a bit of time to prepare, so plan on making this for a cozy dinner on a cold winter night, or for a delicious date-night option when cooking is part of the entertainment.
It starts by softening onions, peppers, and garlic in a skillet, and then creating a white wine reduction.
Sausage, peppadew peppers, and rosemary add tons of flavor, and create the perfect base for roasting chicken thighs.
If you’d like, make a pan of roasted baby new potatoes to serve alongside the chicken and vegetables, and to soak up some of the white wine sauce.
You’ll Love this Dish Because:
- Flavor! Browning the chicken and then cooking the vegetable and white wine sauce in the same pot lends incredible deep flavor to this dish.
- Chicken thighs are so moist and flavorful, and this method creates crispy exterior to the chicken.
- A one-pot wonder – the vegetables and chicken are cooked together meaning there will be very few dishes to clean after making this impressive dish!
- Leftovers: If you’re cooking just for two, Chicken Scarpariello makes incredible leftovers! Heat them up and put the onions, peppers, and chicken over a salad, over quinoa, or over cauliflower rice.
A Perfect Baked One-Pot Meal
I make this recipe in my Sharp SuperSteam+ Built-in Wall Oven. This oven is such a luxury! The combination of superheated steam and convection in the oven means that food comes out super moist, with perfect browning on meats. It has a range of settings that allow your kitchen to prepare restaurant-quality meats and bakery-quality bread loaves. A dream come true during this pandemic, right?
Not having the ability to go out to eat much with my son has been challenging, but having the ability to make home cooked meals with so much flavor so quickly has really helped.
Steam is such a healthy way to cook both meats and vegetables, and I use it for a wide range of dishes every week. Did I mention this oven is a smart appliance that you can connect to your home network to enable remote control operation of common features, like preheating and receive push notifications to your mobile phone? Use the app to access 43 additional recipes found with step-by-step instructions on how to prepare and cook in your SuperSteam+™ Built-In Wall Oven!
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Hop on over to the Sharp USA website to learn more about their luxury kitchen appliances!
How to Make Chicken Scarpariello
Step 1: Pat your chicken thighs dry, and then season liberally with salt and pepper. Add olive oil to your dutch oven, and heat it over medium high heat. Place the chicken thighs top-side down in the pot and allow them to brown, about 6-8 minutes. Remove the chicken and set aside. Add the sliced sausage to the pot, and brown the sausage for about 3-4 minutes, before setting aside with the chicken.
Step 2: Into the pot, add the sliced peppers, onions, and garlic. Saute the vegetables over medium heat, and season generously with salt and pepper. The salt and pepper you use here will flavor the sauce, so don’t be shy!
Step 3: First add the vinegar and allow it to simmer down to remove any strong taste. Next, add the white wine, and allow the mixture to reduce by half before adding the chicken broth. Continue to allow the mixture to simmer, reducing the broth by half again.
Step 4: Remove the pot from heat, and add the peppadew peppers and sausage into the vegetable mixture and mix to combine it. Place the chicken thighs back into the pot, nesting them into the vegetables and leaving the skin up so it browns while baking. Add rosemary sprigs to the pot.
Step 5: Bake the dish to finish cooking and browning the chicken thighs, and to allow the flavors of the dish to come together. Serve over rice, quinoa, cauliflower rice, or with roasted potatoes.
Optional: If desired, roast baby new potatoes to serve with this dish. Add the potatoes to a baking tray along with olive oil, and seasoned well with salt and pepper, into the oven to bake while preparing the vegetables in the dutch oven. Take the potatoes out of the oven while the chicken finishes baking, and serve together.
How to Serve Chicken Scarpariello
Chicken Scarpariello is an Italian-American dish of roasted chicken, sausage, and peppers, in a sweet and tangy pan sauce.
Each of the steps — browning the chicken, softening the peppers and onions, and then allowing the vinegar and white wine to reduce — are important steps in making this dish perfect. Browning the chicken adds a depth of flavor, and giving the vinegar and white wine time to reduce cuts down the acidity and results in a sweet, tangy, delicious sauce.
The chicken and vegetables are delicious enjoyed on their own, but I suggest adding a side dish to help soak up the delicious sauce!
- Cauliflower Rice for a low carb option
- Wild rice or quinoa for a nutrient-dense and more filling side
- Roasted baby potatoes (recipe/method below!)
Roasted Baby Potatoes
- 1 1/2 pounds cocktail potatoes
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
- 8 chicken thighs
- sea salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 3 sweet Italian sausages prepcooked, sliced
- 1 yellow onion cut in strips
- 1 red bell pepper cut in strips
- 3 cloves garlic minced
- 1 cup white wine
- 1/4 cup white wine vinegar
- 1 cup chicken broth
- 1/2 cup Peppadew peppers or sweet pickled peppers
- 3 sprigs rosemary fresh
Roasted Baby Potatoes
- Preheat the Sharp Supersteam Wall Oven to 450º F on Bake Mode for 1 tray for 25 minutes.
- Add baby potatoes to a baking tray. Drizzle the potatoes with olive oil, and season with salt and pepper. Use hands to evenly coat the potatoes.
- Bake the potatoes while preparing the braised chicken dish.
- Generously season chicken thighs with sea salt and pepper.
- Heat a large dutch oven over medium heat. Add the olive oil, and then place the chicken thighs skin side down in the pot. Allow the chicken skin to brown, 5-7 minutes. Remove chicken thighs from the pan and set aside.
- Add the sausage into the hot pan, and brown the sausage for about 5 minutes. Remove the sausage and set aside.
- Into the hot pan, add the onions, and reduce the temperature to medium low. Stir the onions as they begin to soften, for about 5-7 minutes. Add the red bell peppers and garlic, and season with salt and pepper. Continue to soften for an additional 7-10 minutes, stirring to prevent burning.
- Add the white wine and white wine vinegar, and then simmer to allow the liquid to reduce by half.
- Add the chicken broth, peppadew peppers, and the sausage into the pot. Stir to mix the sausage into the onion and pepper mixture.
- Nestle the chicken in the vegetable and sausage mixture, and top with sprigs of rosemary.
- After removing the potatoes from the oven. Change the oven settings to Bake at 350º F for 30 minutes.
- Place the dutch oven on a tray on the bottom rack in the Steam Oven.
- Serve the potatoes with a chicken thigh and a serving of the pepper and onion mixture, topped with a spoonful of the white wine sauce.