Chicken Scarpariello
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Bold truth: If Thanksgiving had a cool, slightly tipsy cousin who shows up with a skillet instead of a casserole, it would be Chicken Scarpariello — dramatic, tangy, and unapologetically messy. I will fight you for good vinegar. Two words: craveable chaos.
How I ruined — and then redeemed — a holiday dinner
Once, I tried to bring a “fancy” roast to Thanksgiving because my neighbor Karen (bless her curated succulents and perfect cranberries) had outdone me the year before. I misread “baste every 30 minutes” as “baste aggressively every 3 minutes” and ended up with a bird that looked like it had been through a carwash. Disaster. Enter Scarpariello: a saucy, forgiving skillet meal that saved the day and my pride (and yes, Karen still has better succulents).
There was also the lemon bars disaster of 2021 — short story: I forgot sugar. We ate soggy, sour regrets. But Scarpariello? It’s the recipe that taught me you can lean on vinegar like a good friend who tells you the truth: it stings, then it makes everything better.
Okay but back to the pan — pivoting hard, emotionally
ANYWAY, before I spiral into another oven-based confession, let’s talk about why this plate is my go-to: it’s fast, theatrical, and genuinely tastes like a neighborhood block party crashed into an Italian grandmother’s kitchen. If you liked my riff on cheesy garlic butter mushroom stuffed chicken, then buckle up — Scarpariello plays in a tangier key with sausage and vinegar doing the heavy lifting.
What you actually need (and my hot takes on shopping)
- 4 chicken thighs
- 2 spicy Italian sausages
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1/2 cup white wine vinegar
- 1 cup chicken broth
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Mini-rant: You do not need to buy the fanciest sausages to get big flavor — Trader Joe’s spicy Italian is an underrated hero. But if you’re splurging for holidays, a butcher’s homemade link is bliss. Pro tip: Aldi steals meaty sausages that I will defend in court.
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Technique: the sweaty, glorious science of Scarpariello
This part is not neat. It’s a lot of gestures, an occasional curse, and the smell of garlic colonizing the house — but here’s what I learned the hard way: brown is not a suggestion, and scraping the pan is where the magic hides.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then add to the skillet, skin-side down. Cook until browned, about 5-7 minutes.
- Add the sausage to the pan and cook until browned.
- Add the sliced peppers and minced garlic, stirring until the peppers are tender.
- Pour in the white wine vinegar and chicken broth, scraping up any browned bits from the bottom of the pan.
- Reduce the heat, cover, and simmer for about 25 minutes, until the chicken is cooked through.
- Garnish with fresh parsley before serving.
Also: don’t overcrowd your pan. If the chicken steams, your beautiful browning escapes (big mistake I made while trying to multitask during an awkward Zoom holiday). And yes, sometimes I splash in a little extra vinegar because I’m dramatic and it pays off.
One more sanity nugget: if you want a slightly thicker sauce, remove the chicken after simmering and reduce the liquid for a few minutes; then reunite everyone for the big finish. Also — because I never shut up — if you want to go full soul-food, serve with mashed potatoes or crusty bread to mop the pan. Trust me.
Why this recipe clings to my ribcage (in the best way)
Food is nostalgia wearing oven mitts. Scarpariello tastes like neighborhood dinners and the kind of family that argues about nothing and then passes the gravy boat like it’s a peace treaty. Cooking connects me to my chaotic childhood Sunday dinners when my grandma (who cooked like she was conducting a storm) would toss vinegar around like a dare. I make this when I want comfort and a little theatrical vinegar drama.
One tiny, ridiculous story (because I can’t stop myself)
I once garnished a pan of Scarpariello with parsley and then spent ten minutes trying to take a “dramatic” photo for Instagram, only to realize I had been photographing my sink. Food blogging: 1, Spatial awareness: 0.
Frequently Asked Questions — a chaotic Q&A
Sure — but I will judge you slightly (thighs are juicier and forgive mistakes). If you insist on breasts, cook them a bit less and don’t skip the sauce reduction so they don’t dry out.
Use red wine vinegar in a pinch, or even lemon juice if you’re desperate — it’ll be brighter, slightly different, but still delicious (desperation can be tasty).
Add a pinch of red pepper flakes or use mild sausage — both choices are valid depending on your bravado level that day.
Yes-ish. Freeze cooked chicken and sauce separately if possible; thaw gently and reheat on the stove so the peppers don’t become mushy sad ghosts.
Absolutely. Brown the chicken and sausage, chop peppers, and refrigerate; finish the simmer and sauce the day-of so you look like you planned this entire culinary opera all along.
Okay, I’ll stop talking now — just cook it. Invite people. Watch them argue over the last piece of sausage. Then watch them make peace with vinegar. If you need a follow-up that’s mellow and comforting, try my riff on my chicken and gravy recipe, and if you’re hosting a fancier thing where you also want a weirdly lovely side, consider this cranberry spinach stuffed chicken with brie for the table.
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