How to Make Chicken Scarpariello (Italian Sweet and Sour Chicken With Sausage)

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth maintains flavor without alcohol.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Bone-in pieces add flavor and are often cheaper.

Season chicken generously with salt and pepper.

Heat oil in a sauté pan or Dutch oven over medium-high heat until shimmering.

Add chicken, skin side down, and cook until well browned and crisp, about 8 minutes.

Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return the skillet to heat and add the sausage. Cook until well-browned on the first side, about 1 1/2 minutes. Flip the sausage and cook on the second side until browned, about 1 1/2 minutes longer.

Remove the pan from heat, transfer the sausage to a cutting board, and cut each one into 3 to 4 slices.

Return pan to heat and add onion and pepper. Cook until softened and starting to brown, about 4 minutes.

Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from the bottom of the pan.

Add wine and let liquid reduce by half, about 2 minutes.

Add chicken stock and stir to combine. Return sausage to pan, toss to combine, then nestle chicken pieces skin-side-up in the pan.

Transfer to the oven and cook until chicken is crisp and tender, about 30 minutes.

Cooking Techniques

Equipment Needed

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