Chicken Scarpariello
Ingredients
- 2 lbs bone-in, skin-on chicken thighs, patted dry
- 1 lb chicken sausage (hot Italian), cut into 2-inch pieces
- 4 tbsp olive oil, divided
- 8 oz pearl onions, peeled
- 8 oz fingerling potatoes, halved lengthwise
- 6 cloves garlic, minced
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tsp dried oregano
- 1 cup mixed pickled peppers (hot and sweet), drained and halved
- 2 tbsp fresh Italian parsley, chopped
- Kosher salt and cracked black pepper to taste
Instructions
- Season chicken thighs generously with kosher salt and cracked black pepper on both sides. Heat 2 tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat until shimmering (about 2 minutes). Working in batches if needed, place chicken skin-side down and sear for 6-7 minutes until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Transfer to a plate.
- Add remaining 2 tbsp olive oil to the skillet. Add sausage pieces and brown for 4-5 minutes, stirring occasionally, until lightly caramelized. Add pearl onions and fingerling potatoes, cooking for 3-4 minutes until onions begin to soften and potatoes are lightly browned.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up all browned bits with a wooden spoon. Let wine reduce by half (about 2 minutes).
- Return chicken thighs to the skillet, skin-side up. Add chicken stock, apple cider vinegar, honey, and oregano. Bring to a gentle simmer, then reduce heat to medium-low. Cover partially with a lid or aluminum foil and braise for 20 minutes until chicken reaches 165°F internally and potatoes are tender.
- Remove the cover and add the pickled peppers (both hot and sweet varieties for complexity). Increase heat to medium and simmer uncovered for 3-4 minutes to allow flavors to meld and sauce to reduce slightly and coat the pan.
- Taste and adjust seasoning with additional salt and pepper as needed. Transfer to a serving platter, garnish with fresh Italian parsley, and serve immediately with crusty bread to soak up the tangy, briny sauce.
Inspired by Adam Greenberg’s winning chicken scarpariello. This is a plausible recreation, not the chef’s original recipe.