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A blue pot filled with chicken scarpariello.
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Chicken Scarpariello

This classic American-Italian dish combines juicy braised chicken breasts, sausage, peppers and onions, in a flavorful herbed white wine sauce. The flavors in this dish come from the browned chicken skin, and are amplified by caramelized onions and fresh rosemary. Take your time making this dish and really allow the chicken skin to brown and the onions and peppers to fully soften as the white wine reduces.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 386kcal


Roasted Baby Potatoes

  • 1 1/2 pounds cocktail potatoes
  • 1 tablespoon olive oil
  • sea salt to taste
  • black pepper to taste

Chicken Scarpariello

  • 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.

Chicken Scarpariello

  • 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.



This dish takes time in order to turn out well. Don't rush the process! Ensure the onions and fully softened before adding the white wine, and allow the white wine and the vinegar to simmer and reduce before continuing on with the dish. These steps help concentrate the flavors and produce a rich and flavorful broth.
Variations: Any chicken pieces will work in this braised chicken recipe. Try chicken breasts or drumsticks in place of the chicken thighs. If the chicken breasts are large, increase the baking time to 40 minutes.


Calories: 386kcal | Carbohydrates: 15g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 210mg | Potassium: 703mg | Fiber: 3g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 4mg