Description
Chicken Scarpariello is a classic Italian-American dish featuring crispy bone-in chicken thighs and drumsticks simmered with garlic, bell peppers, pickled cherry peppers, white wine, and herbs. This vibrant skillet meal delivers a perfect balance of spicy, tangy, and savory flavors, making it a hearty and comforting main course.
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 Peppers
- 6 cloves garlic, smashed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup pickled cherry peppers, sliced
Liquids and Herbs
- 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
- Fresh parsley, chopped for garnish
Instructions
- Season and Dredge Chicken: Season the chicken thighs and drumsticks all over with salt and black pepper. Lightly coat each piece in all-purpose flour, shaking off any excess flour to avoid clumping.
- Brown the Chicken: Heat olive oil in a large skillet or sauté pan over medium-high heat. Place chicken skin-side down and cook for about 5 to 6 minutes per side until the skin is golden brown and crispy. Remove chicken from the pan and set aside.
- Sauté Garlic and Peppers: Reduce heat to medium and add unsalted butter and smashed garlic to the pan. Cook until fragrant, about 1 minute. Add sliced red and green bell peppers along with the pickled cherry peppers, sautéing for 3 to 4 minutes until the vegetables begin to soften.
- Deglaze and Build Sauce: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in chicken broth, fresh lemon juice, dried oregano, and crushed red pepper flakes, combining thoroughly.
- Simmer Chicken: Return the browned chicken to the pan, nestling the pieces into the sauce and peppers. Reduce heat to low, cover the pan, and let simmer gently for 25 to 30 minutes until the chicken is fully cooked through and tender.
- Garnish and Serve: Sprinkle freshly chopped parsley over the finished dish before serving. Enjoy Chicken Scarpariello hot, ideally with crusty bread, creamy polenta, or roasted potatoes to soak up the flavorful sauce.
Notes
- Pickled cherry peppers contribute the dish’s signature tangy heat; substitute banana peppers for a milder version.
- Serving suggestions include crusty bread, polenta, or roasted potatoes to complement the rich sauce.
- Use bone-in skin-on chicken for optimal flavor and texture; skin crisps wonderfully during browning.
- To keep it gluten-free, ensure you use gluten-free flour instead of all-purpose flour when dredging the chicken.
