Barefoot Contessa Chicken Scarpariello Recipe
If you love bold, flavorful Italian dishes, this Barefoot Contessa Chicken Scarpariello Recipe is perfect for you.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 Italian sausages sliced
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup white wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Heat Olive Oil
- Heat olive oil in a large skillet over medium heat until shimmering.
Brown Chicken
- Season chicken with salt and pepper. Brown skin-side down for 5 minutes each side. Remove from pan.
Cook Sausage
- Add sliced sausage to the pan. Cook for 3–4 minutes until browned. Remove and set aside.
Sauté Peppers
- Add bell peppers and garlic to the pan. Cook for 5 minutes until slightly softened.
Deglaze Pan
- Pour in white wine vinegar and chicken broth. Stir, scraping up browned bits from the pan.
Add Chicken Back
- Return chicken to the skillet. Nestle pieces into the sauce with skin-side up.
Add Sausage
- Add sausage slices back to the pan. Stir gently to combine.
Season
- Add oregano, red pepper flakes and adjust salt and pepper. Stir to mix flavors.
Simmer
- Cover and simmer on low heat for 15 minutes until chicken is fully cooked and sauce thickens slightly.
Garnish and Serve
- Sprinkle chopped fresh parsley on top. Serve hot with crusty bread or over pasta.
Notes
- Use boneless chicken for quicker cooking
- Add potatoes for a hearty one-pan meal
- Swap red wine vinegar for balsamic for a sweeter flavor
- Adjust red pepper flakes for preferred spiciness
- Serve with garlic bread to soak up the sauce