Name: Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 6 bone-in, skin-on chicken thighs; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 2 Tablespoons LIA Extra Virgin Olive Oil; 3 Italian hot sausages (about 0.75 lbs); 3 Italian mild sausages (about 0.75 lbs); 1 small red bell pepper, seeded and julienne cut; 1 small yellow bell pepper, seeded and julienne cut; 1 small green bell pepper, seeded and julienne cut; 2 jalapeño peppers, halved lengthwise, seeded, and julienne cut; 1 large sweet onion, sliced; 1 teaspoon minced garlic; 4 to 8 Greek green peppers, left whole; ½ cup chicken broth; ½ cup dry white wine; ½ cup red wine vinegar; 1 Tablespoon dried oregano leaves

Jump to Recipe· 4.1 from 13 reviews

Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe is the kind of dish that feels like a warm hug from an Italian kitchen. Imagine tender, juicy chicken thighs and spicy Italian sausages slowly braised alongside vibrant bell peppers, sharp Greek green peppers, and a tangy red wine vinegar sauce that’s bursting with flavor. This one-pot marvel brings together bold, comforting flavors that dance on your palate and offer a perfect balance of heat, sweetness, and savory richness. Whether you’re craving a hearty family dinner or an impressive dish to share with friends, this Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe will quickly become a beloved staple in your home cooking repertoire.

Ingredients You’ll Need

The image shows two white pots with blue handles on a white marbled surface. The left pot has six pieces of cooked chicken thighs, with three pieces golden brown and three lighter in color, arranged in a circular pattern. The right pot contains five sausages with different browns and golden colors, slightly shiny with a cooked texture, spread evenly across the bottom. Both pots have a matte inside and a smooth finish outside. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe doesn’t require a fancy pantry, but it’s the quality and variety that make all the difference. Each component plays its role, bringing color, texture, and that signature tangy, spicy punch that makes this dish unforgettable.

6 bone-in, skin-on chicken thighs: The star protein, perfect for juicy, tender bites with crispy skin once browned.

1 teaspoon sea salt: Enhances all the natural flavors of the meat and vegetables beautifully.
½ teaspoon ground black pepper: Adds subtle heat and complexity to the seasoning.
2 Tablespoons LIA Extra Virgin Olive Oil: For a rich, fruity base that helps brown the chicken and infuses the dish.

3 Italian hot sausages (about ¾ lbs): Brings a lively spicy kick and hearty texture.
3 Italian mild sausages (about ¾ lbs): Balances the heat, adding savory depth and juiciness.
1 small red bell pepper, julienne cut: Adds sweetness and a beautiful pop of color.

1 small yellow bell pepper, julienne cut: Brings a subtle tang and vibrant hue.
1 small green bell pepper, julienne cut: Offers a fresh, slightly bitter crunch that contrasts nicely.
2 jalapeño peppers, halved lengthwise, seeded, and julienne cut: For a controlled spicy edge that wakes up the taste buds.

1 large sweet onion, sliced: Melts into the sauce, imparting natural sweetness and body.
1 teaspoon minced garlic: Adds a fragrant, savory foundation that ties everything together.
4 to 8 Greek green peppers, left whole: Their unique tartness and crunch add complexity and surprise to every bite.

½ cup chicken broth: Provides necessary moisture and a rich layer of savory flavor.
½ cup dry white wine: Contributes acidity and subtle fruitiness, enhancing the sauce’s brightness.
½ cup red wine vinegar: The bold, tangy backbone that defines classic Scarpariello sauce.

1 Tablespoon dried oregano leaves: Herbal notes that give the dish its distinctly Italian aroma and taste.

How to Make Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe

Step 1: Season and Brown the Chicken

Start by seasoning the chicken thighs with sea salt and black pepper to bring out their natural flavors. Heat the extra virgin olive oil in a large Dutch oven or heavy pot over medium heat. Place the chicken thighs skin side down and brown them for about five minutes per side until the skin is crispy and golden. This step locks in the juices and adds a delicious texture that will be highlighted after braising. Remove the browned chicken and set aside on a plate.

Step 2: Brown the Sausages

In the same pot, add the Italian hot and mild sausages and brown them evenly on all sides. This should take about four minutes and will develop a wonderful caramelized crust. Keep in mind the sausages won’t be fully cooked yet, but this browning adds tremendous flavor. Remove the sausages with a slotted spoon and set aside with the chicken.

Step 3: Sauté the Vegetables

Leave just about two tablespoons of oil in the pot and add the red, yellow, and green bell peppers, jalapeños, sliced onion, and minced garlic. Sauté until the veggies are tender and beginning to brown, roughly five minutes. This step softens the vegetables and allows their sweetness to mingle beautifully with the aromatics, setting a flavorful base for the braise.

Step 4: Build the Braising Liquid and Braise

Add the whole Greek green peppers along with chicken broth, dry white wine, red wine vinegar, and oregano to the pot. Stir everything together and taste, adjusting salt and pepper as needed. Increase the heat to bring the mixture to a gentle boil. Then, nestle the browned chicken and sausages back into the pot, cover, and lower the heat for a slow braise. Let it cook for about 30 minutes until the chicken reaches an internal temperature of 165 degrees and becomes tender and flavorful.

How to Serve Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe

Garnishes

To make your Chicken Scarpariello presentation truly shine, fresh herbs like chopped parsley or basil add brightness and a splash of green color. A sprinkle of red chili flakes can amp up the heat for spice lovers, while a drizzle of good-quality extra virgin olive oil adds a luscious finish. Lemon wedges on the side provide a fresh citrus twist for anyone wanting to brighten the tangy richness of the sauce.

Side Dishes

This dish begs to be paired with something to soak up all that glorious sauce. Creamy polenta, buttery mashed potatoes, or a fluffy bed of white rice are classic choices that complement without overpowering the vibrant flavors. For a lighter option, try serving it alongside roasted vegetables or a crisp garden salad dressed with a simple vinaigrette to balance the richness.

Creative Ways to Present

Serve Chicken Scarpariello family-style in the pot or transfer it to a rustic platter for impressive presentation at the dinner table. For casual gatherings, use bowls with a generous ladle of sauce and peppers to make each serving colorful and inviting. You can also shred some of the meat for sandwiches or serve over creamy risotto for a comforting twist that still honors the original flavors.

Make Ahead and Storage

Storing Leftovers

Chicken Scarpariello leftovers keep incredibly well, making this dish perfect for meal prep or next-day enjoyment. Store cooled leftovers in an airtight container in the refrigerator for up to four days, ensuring the flavors deepen and marry beautifully over time. The sauce will continue to thicken and taste even richer.

Freezing

If you want to stash some away for later, this recipe freezes wonderfully. Portion the cooled Chicken Scarpariello into freezer-safe containers and freeze for up to three months. For best texture, avoid freezing any side dishes you plan to serve with it; just cook those fresh when ready to eat.

Reheating

Reheat gently on the stovetop over low-medium heat to preserve the tenderness of the chicken and avoid drying it out. Add a splash of chicken broth or water if the sauce has thickened too much. You can also reheat in the oven covered with foil at 325 degrees Fahrenheit until warmed through. Avoid microwaving if possible, as it can affect the texture of the meat and peppers.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless chicken thighs will cook a bit faster and are easier to eat, but bone-in chicken adds extra flavor and keeps the meat juicier during braising. Adjust cooking time accordingly and just make sure the internal temperature reaches 165 degrees Fahrenheit.

What can I substitute for Greek green peppers?

If you can’t find Greek green peppers, try using pickled pepperoncini or mild banana peppers. They both offer a similar tangy crunch that complements the rich sauce wonderfully.

Is it okay to use all hot or all mild sausages?

Yes, feel free to customize the heat level to your preference. Using all hot sausages will make the dish spicier, while all mild will create a gentler flavor profile. The mix in the original recipe provides a balanced heat that you can adjust.

Can I prepare this recipe in advance?

Definitely! This dish tastes even better the next day as the flavors meld together beautifully. Simply prepare and store in the fridge overnight, then gently reheat when ready to serve.

What wine works best with Chicken Scarpariello?

A dry white wine like Sauvignon Blanc or Pinot Grigio is perfect both for cooking and pairing. Its acidity cuts through the richness of the meat and vinegar, brightening each bite without overwhelming the delicate herbal notes.

Final Thoughts

If you’re looking for a show-stopping yet comforting meal that brings the heart of Italian-American cooking right to your kitchen, give this Chicken Scarpariello | Braised Chicken with Sausage and Peppers Recipe a try. The harmony of bold spices, tender meats, and vibrant peppers will have you coming back for seconds — and thirds. It’s a beautiful dish to share, savor, and celebrate those cozy dinner moments with the people you love.