Chicken scarpariello is a classic Italian-American one-pot dinner it’s possible for you to easily make at home.

Simply Recipes / Coco Morante

In my house, a fillingone-pot dinneris worth its weight in gold.

The combination of chicken, sausage, and flavorful veggies is ideal for a chilly night.

Close-up: Pot of chicken scarpariello in a Dutch oven next to a blue kitchen towel, both on a wooden countertop

Simply Recipes / Coco Morante

What Is Chicken Scarpariello?

Chicken scarpariello is an Italian American dish served in many restaurants on the East Coast.

The method for preparing chicken scarpariello follows a similar method to acacciatoreor fricassee.

Chicken scarpariello in a red Dutch oven

Simply Recipes / Coco Morante

Its a one-pot meal thats hearty and comforting.

My version is somewhere in betweenlightly tangy and very savory.

Youre already adding the peppers to the dish, so its convenient to add a glug of the brine.

Serving of chicken scarpariello on a plate, and in the surroundings, more in a Dutch oven and blue kitchen towel, all on a wooden countertop

Simply Recipes / Coco Morante

If you want it tangier, it’s possible for you to add some vinegar, too.

Go for hot Italian sausages, too.

I stick to sweet bell peppers, sweet or medium-heat pickled peppers, and sweet Italian sausage.

My heat-loving husband can always add crushed red pepper flakes at the table.

Any medium to large-sized braiser or Dutch oven (4 to 6 quarts) will work well.

Either way, youll end up with a delicious and comforting dinner.

Heat the olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat.

When the oil is shimmering, add the chicken thighs skin side down.

Using tongs, flip the chicken thighs and cook them for 3 more minutes.

Transfer them to a plate.

Add the sausages to the pot and sear them for about 1 minute, until they are nicely browned.

Flip the sausages and sear for 1 more minute, then transfer to the plate with the chicken thighs.

Save Time

While the chicken and sausages sear, prepare your vegetables to save on prep time.

Add the chicken thighs skin side-up and sausages back to the pot, nestling them in amongst the vegetables.

Its okay if everything isnt covered by liquid.

Cover the pot, then transfer it to the oven.

Let cook for about 45 minutes, until the chicken and potatoes are tender and cooked through.

Taste the sauce and season with more salt and black pepper if needed.

Place a chicken thigh, sausage, and some vegetables onto each serving plate.

Spoon over some of the cooking liquid.

Serve with crusty bread or cooked pasta.

Simmer until reduced a bit, then spoon over the top.

Store any leftovers in the refrigerator, covered, for up to 3 days.

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