Description
Chicken Scarpariello is a flavorful Italian-American dish featuring crispy bone-in, skin-on chicken thighs and drumsticks simmered with a medley of bell peppers, tangy pickled cherry peppers, garlic, and a bright white wine sauce. This rustic skillet meal combines a perfect balance of heat, acidity, and herbs, resulting in juicy, tender chicken infused with bold, vibrant flavors. Serve this classic main course with crusty bread or roasted potatoes for a satisfying and hearty dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds bone-in skin-on chicken thighs and drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
Cooking Fats
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 6 cloves garlic, smashed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup pickled cherry peppers, sliced
Liquids and Seasonings
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
Garnish
- Fresh parsley, chopped
Instructions
- Season and Dredge the Chicken: Season the chicken all over with salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess flour for an even coating that will help form a crispy crust when cooked.
- Brown the Chicken: Heat olive oil in a large skillet or sauté pan over medium-high heat. Place the chicken pieces skin-side down in the hot oil and cook for about 5 to 6 minutes per side until the skin is golden brown and crispy. Remove the browned chicken and set aside on a plate.
- Sauté Aromatics and Peppers: Reduce the heat to medium, then add butter and smashed garlic to the pan. Cook until the garlic is fragrant but not browned. Add the sliced red and green bell peppers along with the pickled cherry peppers, sautéing for 3 to 4 minutes until the peppers begin to soften.
- Deglaze and Create Sauce: Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits for added flavor. Stir in chicken broth, fresh lemon juice, dried oregano, and crushed red pepper flakes, mixing well to combine the sauce ingredients.
- Simmer the Chicken: Return the browned chicken pieces to the pan, reduce the heat to low, cover with a lid, and simmer gently for 25 to 30 minutes until the chicken is cooked through and tender, soaking up the flavors of the sauce and peppers.
- Garnish and Serve: Once cooked, garnish the dish with freshly chopped parsley before serving. Pair with crusty bread, polenta, or roasted potatoes to complete the meal.
Notes
- Pickled cherry peppers are key to the dish’s signature tangy heat, but you can substitute banana peppers for a milder flavor.
- For a gluten-free option, use gluten-free flour or omit the flour dredging step altogether.
- Serve Chicken Scarpariello with crusty Italian bread to soak up the delicious sauce or alongside creamy polenta or roasted potatoes for a complete meal.
