Chicken Scarpariello

Pamela Rappaport


We never seem to find this in Italian restaurants any more so I started cooking it. This really is a party in your mouth! It's a little involved but so worth it. Sometimes I serve it with spaghetti to soak up the sauce and sometimes we use crusty Italian bread. It''s good either way.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 15 Min


  • 1
    whole chicken, cut up, or the pieces of your choice, please use bone in . skin on is best but it's up to you.
  • ·
    salt and pepper
  • 1 large
    onion, chopped
  • 1 lb
    italian sausage, hot or sweet, (i mix the two), cut into 1 inch pieces
  • 16 oz
    jar pepperoncini peppers, drained ( some use cherry peppers, i often add a few for color but prefer the taste of the pepperoncini)
  • ·
    flour for dredging
  • 2 clove
    garlic, minced
  • 1/2 tsp
    oregano, dried
  • dash(es)
    rosemary, dried
  • 1/2 c
    white wine
  • 1 c
    chicken stock
  • ·
    butter and oil for frying, 1/2 and 1/2
  • 5 or 6
    red potatoes, cut in wedges

How to Make Chicken Scarpariello


  1. Preheat oven to 425. Preheat a large skillet on stove top.
  2. Salt and pepper chicken and dredge in flour.
  3. Add butter and oil to skillet and brown chicken. Removing as they brown.
  4. Brown the sausage. At the end add the onion and garlic and saute until tender.
  5. Add the chicken back in. Add the rest of the ingredients to the pan EXCEPT the potatoes. Cover and turn to a low simmer. Add more water if needed during cooking. You want to keep it moist but not soupy. You may need a little more salt and pepper along the way.
  6. Toss the potatoes with olive oil and spread on a baking sheet. Sprinkle with salt. Roast in the oven while everything else is cooking.
  7. When chicken is tender toss with the potatoes.
  8. Serve over thin spaghetti or with crusty bread to soak up the juice.

Printable Recipe Card

About Chicken Scarpariello

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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