Incredible aromas that bring everyone to the table. This Italian Chicken recipe is the perfect cosy family dinner or weekend treat.
This recipe is a true rustic Italian Chicken dish, known as Pollo allo Scarpariello, bringing packs of bold, comforting flavor. Simple and hearty food at its best.
About this recipe
This version of Pollo allo Scarpariello is a simplified take on Southern Italian classic. A delicious balance of savory, tangy and slightly sweet.
In this recipe , everything is cooked all in one pan, starting on the hob and finishing in the oven. This helps all the ingredients come together to createw a rich flavor-packed sauce, perfect for soaking up with a crusty garlic bread or serving ontop of some creamy mashed potato
Ingredients
- Skin-on chicken thighs
- Italian sausage
- Vegetable oil
- garlic
- pickled cherry peppers
- onion
- bell pepper
- fresh sage leaves
- dry white wine
- Chicken stock
- Sugar
- Salt and pepper
See recipe card for quantities.
Instructions
Follow the step-by-step instructions as you go. See just how easy it is to prepare this one pot Pollo allo Scarpariello!
- Step 1: Using an oven-proof dish, add the oil to the pan over a med-high heat and brown the sausages. Remove and set aside.
- Step 2: Salt and pepper the chicken then add to the pan skin side down. Fry until crisp and golden (5 minutes) then flip and brown slightly for a few more minutes.
- Step 3: Set aside the chicken. It will not be cooked through yet as it will cook in the sauce in a later step.
- Step 4: Add a touch more oil (if needed) to the pan and add the onions and peppers. Stir and mix whilst deglazing your pan. Cook for roughly 7 minutes until softened.
- Step 3: Add the spices to the dish, give it a stir then add the cherry peppers and their liquid as well as the wine and stock. Cook over a medium heat for 10 minutes to allow the liquid to reduce and thicken slightly.
- Step 4: Return the sausages to the pan and continue simmering to reduce and thicken the liquid (5 minutes)
- Step 3: Now add the cooked chicken and spoon the sauce over the chicken. Place the chicken skin side up and transfer the dish to the oven for 30 minutes (350F/175C)
- Step 4: Serve up and enjoy with crusty bread to soak up that delicious sauce. Also pairs beautifully with creamy mashed potatoes
Hint: This dish is super easy to prepare but you don't want to rush any of the key parts to making this absolutely delicious. Take time browning the sausages and the chicken to give them a golden crust. It also helps deepen the flavor as it builds tup those delicious browned bits (fond) at the bottom of the pan.
Substitutions
Here are some useful substitutions that may help fit a certain diet. We always recommend making our recipe your own so you can add them to your weekly family favorites.
- For a lighter version - This recipe is already considered healthy but to make it even healthier, instead of pork Italian Sausages, go for a chicken or turkey sausage. They're lower in fat whilst keeping that herby, savory flavor.
- For a Low Carb or Keto Diet - Skip the white wine and/or the sugar. Instead use extra chicken broth with a splash of white wine vinegar or lemon juice.
- Vegetarian - You could replace the chicken and sausage for a meaty mushroom and plant-based sausage. Still pan-fry for a rich browning before cooking the sauce.
Variations
- Spicy - add 1-2 tablespoon of Calabrian chilli paste (Italian Chilli) when adding the garlic.
- Lemon and Herb - Swap the cherry peppers for sliced preserved lemon or fresh lemon zest and juice.
- Mediterranean Olive- Add a handful of pitted green or black olives with the onions and peppers. The briny richness pairs beautifully with the wine and sausage for a rustic Southern Italian twist.
Do You love bold Italian Flavors? You might like to try this Chicken Fettuccini Alfredo
Storage
To Refrigerate: Let the dish cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days—reheat gently on the stove or in the microwave.
To Freeze: Cool fully, then portion into freezer-safe containers or bags (removing as much air as possible). Freeze for up to 3 months; thaw in the fridge overnight before reheating.
Top Tip
For the crispiest skin and richest flavor, always brown the chicken skin-side down without moving it for 5–7 minutes—this locks in flavor and gives that perfect golden crust.
FAQ
Yes! This dish actually tastes even better the next day. Store it in the fridge and reheat gently on the stove to preserve the texture of the chicken.
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best, nothing too sweet.
Cherry peppers give the dish its classic tangy heat, but you can substitute with banana peppers, pepperoncini, or even roasted red peppers for a milder flavor.
Related
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Pairing
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Recipe
Italian Chicken (Pollo allo Scarpariello)
Enjoy a delicious Italian Chicken dish that combines savory, tangy, and sweet flavors in a one-pan recipe everyone will love.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 6 Italian sausages (hot or sweet, your choice)
- 8 cloves garlic, chopped
- 8 hot or sweet pickled cherry peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons fresh sage, finely minced
- 8 hot or sweet pickled cherry peppers, halved (additional to the sliced ones)
- ¼ cup pickling liquid from the jar of cherry peppers
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In an oven-proof dish or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the whole Italian sausages and cook until well browned on all sides, about 8 minutes.
Remove the sausages and set aside to rest. - Season the chicken thighs with salt and pepper. Place them skin-side down in the same pan and fry for about 5 minutes, until the skin is golden and crisp. Flip and cook the other side for another 2–3 minutes. Remove and set aside.(The chicken will finish cooking in the oven later.)
- If needed, add a bit more oil to the pan. Add the onions and both bell peppers, and stir well, scraping up any browned bits from the bottom. Cook for about 7 minutes, until softened.
- Stir in chopped garlic, herbs and spices . Cook for 1 minute, then add the sliced and halved cherry peppers, along with ¼ cup of their pickling liquid, the dry white wine, and the chicken stock. Simmer over medium heat for 10 minutes, letting the liquid reduce and thicken slightly.
- While the sauce reduces, slice the cooked sausages into bite-sized pieces.
- Return the sliced sausage to the pan and stir. Simmer for another 5 minutes to deepen the flavor.
- Place the chicken thighs skin-side up into the pan, spooning some of the sauce over them.
- Transfer the dish to the preheated oven and bake uncovered for 30 minutes, until the chicken is cooked through and the skin is crisp.
- Serve hot with crusty bread to soak up the sauce, or alongside creamy mashed potatoes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 614Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 107mgSodium: 1205mgCarbohydrates: 24gFiber: 2gSugar: 15gProtein: 31g
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