Sandra Barefoot Contessa Chicken Scarpariello Recipe is a robust Italian-American braise featuring juicy chicken thighs and spicy Italian sausage. This one-pot meal combines pickled cherry peppers with a sharp vinegar sauce for a bright, tangy finish that cuts through the richness of the meat.
If you do nothing else, pat the chicken skin completely dry before it hits the pan. That’s the difference between a golden, rendered crust and flabby, grey skin that slides off the meat. I’ve found that using a heavy-bottomed stainless steel skillet or a cast iron dish works best to get that deep sear without the chicken sticking.
This is one of those recipes that looks harder than it is. The whole thing comes down to the balance of the sauce, specifically the vinegar and the brine from the peppers. The first time I made this, I was worried the vinegar would be too sharp, but once it simmers with the chicken fat and stock, it mellows into something incredible.
Barefoot Contessa Chicken Scarpariello Recipe Ingredients
- 4 bone-in, skin-on chicken thighs
- 225g (8oz) Italian sausage, cut into 2cm (3/4 inch) chunks
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 250ml (9fl oz) chicken stock
- 125ml (4fl oz) dry white wine
- 60ml (2fl oz) red wine vinegar
- 75g (3oz) pickled cherry peppers, sliced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp crushed red pepper flakes
- Sea salt and freshly ground black pepper
- 1 tbsp fresh parsley, chopped
How To Make Barefoot Contessa Chicken Scarpariello
- Prepare the chicken and vegetables: Pat the chicken thighs dry with kitchen roll and season both sides generously with salt and pepper. Slice the sausage, onions, garlic, and peppers so they are ready to go before you start the hob.
- Sear the chicken: Heat the olive oil in a large skillet or shallow casserole dish over a medium-high heat. Place the chicken skin-side down and cook for 6-8 minutes without moving it until the skin is dark gold and crispy. Flip the thighs and cook for another 4 minutes before moving them to a plate.
- Cook the sausage: Toss the sausage pieces into the same pan and fry them for 4-5 minutes until they are browned on all sides. Use a slotted spoon to remove the sausage and set it aside with the chicken, leaving the rendered fat in the pan.
- Sauté the vegetables: Add the sliced onion to the skillet and cook for 5 minutes until it is soft and starting to turn brown at the edges. Add the garlic and cook for just one minute more until you can smell it, but do not let it turn dark brown.
- Build the sauce: Pour in the white wine and use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan. Stir in the chicken stock, red wine vinegar, sliced cherry peppers, rosemary, thyme, and red pepper flakes then let the liquid simmer for 2 minutes.
- Combine and simmer: Nestle the chicken and sausage back into the pan, making sure the chicken skin stays above the surface of the liquid. Cover the pan, turn the heat down to low, and simmer for 35-45 minutes until the chicken is tender and the juices run clear.
- Serve: Lift the lid and check that the sauce has thickened slightly and the chicken is fully cooked. Scatter the fresh parsley over the top and serve the dish immediately while it is piping hot.
Recipe Tips
Keep the skin dry. Ensure the chicken skin remains above the liquid level when you return it to the pan for the final simmer. If you submerge the skin, it will lose all the crispness you worked for during the searing stage.
Use bone-in meat. Stick to bone-in thighs rather than breasts because they stay moist during the long simmer and provide much more flavour to the sauce. Chicken breasts will dry out and become stringy before the sausage is fully tender.
Balance the heat. Adjust the amount of pickled cherry peppers based on your spice tolerance, as some brands are significantly hotter than others. If you prefer a milder dish, remove the seeds from the peppers before slicing them into the sauce.
Deglaze properly. Make sure you spend a full minute scraping the bottom of the pan after adding the wine. Those browned bits are concentrated flavour and are essential for a deep, savoury sauce.
Rest the meat. Let the chicken sit in the sauce for five minutes off the heat before serving. This allows the fibres to relax and soak up some of the vinegary juices.
What To Serve With Chicken Scarpariello
A side of crusty baguette or sourdough is mandatory to mop up the sharp, oily sauce left on the plate. You can also serve this over buttery mashed potatoes or a pile of plain pasta to soak up the juices.
Roasted broccoli or sautéed kale provides a fresh, bitter contrast to the rich sausage and chicken. For a more traditional feel, serve it alongside a simple green salad dressed with a light lemon vinaigrette.
How To Store Chicken Scarpariello
Fridge
Place leftovers in an airtight container and keep them in the fridge for up to three days. The flavours actually improve overnight as the garlic and rosemary infuse further into the meat.
Reheat
Place the chicken and sauce in a pan over a medium heat on the hob until bubbling and hot throughout. Avoid the microwave if possible, as it can make the chicken skin rubbery and the sausage tough.
Freeze
Freeze the chicken and sauce in a freezer-proof bag or container for up to two months. Thaw completely in the fridge before reheating on the hob, adding a splash of chicken stock if the sauce has thickened too much.
Barefoot Contessa Chicken Scarpariello Recipe Nutrition Facts
- Calories: 485 kcal
- Protein: 32g
- Fat: 34g
- Carbohydrates: 7g
- Sugar: 3g
- Sodium: 890mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, white wine vinegar works as a substitute, but the red wine vinegar gives the sauce a more traditional depth and a slightly punchier flavour.
The name translates to “shoemaker’s chicken,” which traditionally refers to a quick, one-pot meal that a busy shoemaker could prepare easily.
The chicken is done when a meat thermometer reads 75°C (165°F) or when the meat easily pulls away from the bone with a fork.
Barefoot Contessa Chicken Scarpariello Recipe
Description
A tangy and savoury one-pan chicken dinner featuring spicy sausage and zesty pickled peppers in a white wine vinegar sauce.
Ingredients
Instructions
- Season and sear chicken skin-side down in oil until crispy, then flip and remove.
- Brown the sausage chunks in the same pan and set aside.
- Sauté onions and garlic in the rendered fat until softened.
- Pour in wine and stock, scraping the pan, then add vinegar, peppers, and herbs.
- Return meat to the pan, cover, and simmer for 40 minutes on low.
- Garnish with parsley and serve with the pan juices.
