Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Scarpariello
A rustic Italian-American skillet of chicken and sausage with mushrooms, capers, and a white wine pan sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Season the chicken pieces with salt and pepper and let sit for a few minutes. Heat the butter and olive oil together in a large frying pan over medium-low heat.
- 2
Add the minced garlic and saute just until it softens, being careful not to let it brown.
- 3
Add the chicken and saute until lightly browned on all sides, then add the sliced mushrooms and cook about 3 minutes.
- 4
Add the sliced Italian sausage, capers, basil, and red pepper flakes, and saute for 3 to 4 minutes more.
- 5
Pour in the white wine and simmer for about 5 minutes, until the chicken is cooked through (165°F/74°C internal) and the sauce has thickened slightly. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving920
Calories
67 g
Protein
8 g
Carbs
62 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicken Scarpariello is an Italian-American classic from the East Coast, its name loosely meaning shoemaker-style, suggesting a rustic, improvised dish of whatever was on hand. It typically combines browned chicken and sausage in a tangy pan sauce of vinegar, garlic, and pickled or sweet peppers. The defining flavor is its bright, sharp acidity that cuts through the rich meat.
Listahan note
This version keeps the signature tang front and center with vinegar and pickled peppers, and browns the sausage and chicken in the same pan for layered flavor. It is a one-pan braise that tastes like a long Sunday but cooks on a weeknight.
Technique cues
- Brown the chicken and sausage hard first; the fond they leave is the foundation of the pan sauce.
- Add the vinegar to deglaze and let it cook off its raw sharpness before the chicken goes back in.
- Finish with the pickled pepper brine in small amounts, tasting as you go, since the tang is the whole point but easy to overdo.
Kitchen flow
- Parallel prep
- Slice the sausage and peppers while the chicken browns so the braise builds without pauses.
- Make-ahead
- This dish tastes even better the next day; make it fully a day ahead and reheat gently.
- Leftover move
- Shred the leftover chicken and sausage into the sauce and toss with pasta for a second meal.
- Cleanup rhythm
- It is one pan; deglaze any stuck bits with a splash of water after serving to make washing easy.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
bone-in chicken pieces
main protein
Purpose: Bone-in chicken stays juicy through the braise and enriches the sauce.
Handling: Brown skin-side down until deeply golden before braising.
Adaptation: Boneless thighs speed it up but give a slightly thinner sauce.
Italian sausage
flavor anchor
Purpose: The sausage renders savory, fennel-scented fat that flavors the whole dish.
Handling: Brown in chunks and slice once cooked.
Adaptation: Chicken or turkey sausage lightens it; a spicy sausage adds heat.
pickled cherry or sweet peppers
signature tang
Purpose: The peppers and their brine give Scarpariello its bright, sharp character.
Handling: Slice and reserve some brine to adjust the sauce at the end.
Adaptation: Roasted red peppers plus extra vinegar approximate it if pickled are unavailable.
white wine vinegar
acidic backbone
Purpose: Vinegar defines the dish, balancing the rich meats with sharpness.
Handling: Use to deglaze and cook off the raw edge before serving.
Adaptation: White wine plus a splash of lemon gives a gentler tang.
garlic and rosemary
aromatics
Purpose: They give the rustic, savory base that grounds the tangy sauce.
Handling: Add the garlic after browning so it does not scorch; tuck in rosemary sprigs.
Adaptation: Thyme or oregano work in place of rosemary.
Technique notes
- Build the sauce in the same pan you browned the meat in so none of the savory fond is lost.
- Add the pickled pepper brine off the heat in small splashes to dial the tang precisely.
- Let the finished dish rest a few minutes so the sauce thickens and the flavors marry before serving.
Ingredient swaps
- Lighter direction
- Use chicken sausage and skinless thighs to cut some of the richness while keeping the flavor.
- Gluten-free direction
- Confirm the sausage is gluten-free and thicken the sauce with a cornstarch slurry instead of flour.
- Lower-sodium direction
- Rinse the pickled peppers and use less brine, leaning on vinegar for the tang.
Serve alongside
- Roasted potato wedges
- Garlicky sauteed broccoli rabe
- Crusty Italian bread
- Dry Italian red such as Chianti
- Sparkling water with lemon
- Pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to four days; the flavor deepens overnight. Reheat gently on the stovetop, loosening the sauce with a splash of stock if it has thickened. It freezes well for up to three months.
Equipment
- Large oven-safe skillet or braiser
- Tongs
- Cutting board
- Wooden spoon for deglazing
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