Today we’re making Chicken Scarpariello, the perfect cold-weather meal!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
1/2 cup (120ml) extra virgin olive oil – divided
1 1/2 pounds (680g) Italian sausage
3 pounds (1.4kg) chicken thighs – trimmed of overhanging fat
1 tablespoon (10g) Diamond Crystal Kosher salt – divided
1 teaspoon black pepper – divided
2 pounds (908g) small potatoes cut in half
2 large red bell peppers – sliced into 1/4″ strips
15 cloves garlic – halved
1 1/4 cups (300ml) dry white wine
3/4 cup (180ml) red wine vinegar
1 1/4 cups (300ml) no-sodium chicken stock
3 large hot cherry peppers – (or to taste) quartered and seeds removed
1/2 cup minced Italian flat-leaf parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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46 Comments
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table.
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Oh snap! I have that same bowl (the one w the potatoes)
In our house, one of the triplet boys (Derek), aged 16, is The Food Critic. Since he was 8 or 9 he would comment on a dish as I would bring it to the dinner table. Or, if he came into the kitchen while we were cooking, he’d say “Smells like garlic!” So….. I started the nickname. I am always pleased when he likes a dish I make. I also like him to ask for a dish….. like his favorite chicken parm. What wonderful memories!
Quick question, who makes the portable burner you are using?..
This is such a great dish. I've made it 3 times for different people and it is a surefire hit. I've become a much better cook since I started watching your channel. All of the recipes are approachable for a regular person. Can't wait for the cookbook.
I'm definitely going to give this a try, minus the cherry peppers, or perhaps using a very small amount. I appreciate that you include metric measurements; it saves me from converting!!
I saw this video last night and since it was a chilly day outside today, I decided to make it… My Calabrian Nonna would totally approve of Chicken Scarpariello, even though she always cooked southern Italian dishes. My wife and I loved it, and we'll definitely be making it again. Interestingly enough, I'd never heard of this before, but we're not from the east coast.
Being as we live in SW Virginia, and there's not much in the way of Italian foods on the shelf at the local grocery, all I could find was Cento Hoagie Spread instead of the peppers. Since Cento hoagie spread is basically just cherry peppers diced in vinegar it worked out just fine. I paired it with a nice Toscana, had a small second helping, and I think I'm going to go lapse into a coma now, LOL!
Keep up the good work! I'll definitely be making this dish again.
I made this today. Thanks for sharing. Molto delizioso 👍
James, love your style of cooking! Keeping it real. Can't wait to try another one of your great recipes!
Thanks!
This was really REALLY good 🙂
I don't think you have enough kitchen gadgets.
Imagine cooking this at 425°c
Funny how every YT cook worries about added sodium in broth but then adds several tablespoons of salt. How about back off some of the salt and not worry about the broth?
This dish has been one of my favorites for many years and it’s hard to find a place that makes it as good as I get it from a couple of my favorite restaurants on Long Island and I’m living in East Tennessee now so I will try to make it, wish me luck 🤞🏼
This would be good for keto !
This was def not your best day with losing footage and forgetting to add incredient! I'll hafta try those peppers! I agree about bone-in, skin-on chicken thighs. My fav and I always cut off that extra skin, too. I usually buy Mezzetta so hopefully they will have some of those peppers at Wally World! Hang in there and happy cooking!
What about adding some types of olives….
Can I sub with Calabrian chilis? What is the taste difference? Cherry peppers aren't common in Canada. I bought a jar once and didn't know how to use them.
Holy moly- just made this tonight for dinner and the family said it was the best meal ever!
We made this today, omg it is so good, thank you once again for sharing an amazing recipe. It is going into our entertaining rotation.
Jim, I made this tonight. Holy smokes, the meal was EPIC! I made the following minor changes. 1., I lowered the amount of olive oil. Perhaps in total I used 3 TBSP, and augmented with Costco "PAM" spray when needed. And 2., After tasting the reduction, I added a couple dashes of the God particle (aka MSG). What an incredibly amazing recipe! Thank you for sharing it.
8:15 LOL. not sure if you saw what you did there….
I love the taster comments! This dish is a winner for a great chicken and sausage dinner.
Made this yesterday. Thank you for sharing. I like how you show all the ingredients at the beginning. I've made a number of your dishes.
love that you got your son involved. he's a natural in front of the camera. I love getting my 9 year old son involved cooking, my 3 year old has just started now too. Great videos! Going to give this one a crack this week.
Jerry’s in East Rutherford.
Yoo, I never considered that I could get value from the sear stuck to the pan. Thanks for that.
First tried this dish 30 years ago after a trip to Raos. I got their cookbook and it has been my favorite for years. I use the Mezatta brand of pre-sliced hot and sweet peppers.
🙌 Thank you.
For posting this! I had an Italian boyfriend in college, and he made this dish a few times, and I have been trying to recreate ever since!!🙌
I have a large family. My kids loved this meal. I took James' comments to heart and cut the vinegar by half and used white wine vinegar instead. The sauce is so delicious I found my daughter offering to do the dishes so she could drink it out of the pan. We love your channel and have never been disappointed. God Bless
luv the way he wolfs down the food lol
I do onions, sub the vinegar for some of the juice from cherry peppers. I cook the potatoes in the same pan I roast it in and preheat it. Id say the yellow onions add a lot of liquid to the pan, and cool down/sweeten the cherry pepper vinegar/oil. I also add a few pads of butter to emulsify the sauce a bit. Awesome dish, amazing over polenta or with a bit of pasta. Cheers from Long Beach, NY
Looks so amazing!!!
Love this video… And love each ingredient you used. I know this is an epic dish. Will be making this weekend when I have time to gather all the ingredients and take my time putting it together. 🌿
Hey James! I made this dish tonight and it is perhaps the best chicken scarpariello that I’ve ever had! Thank you!
I made this and I live in a small town so NO Italian sausage and NO hot peppers but they had Mild. I used 10 chicken thighs. I added sliced carrots and mushrooms. While it was good, it was not vinegary as your son described it. It definitely had NO heat. I'll make it again when I can get all the correct ingredients. At least I now have dinner for two more nights.
Made this last night and my wife said it was the best dish I've made from your channel. The quality of the sausage makes a huge difference in the flavor of the dish, don't want to scrimp on that! I noticed some of the other recipes out there add a chopped onion – any reason why you omit that?
If they're too spicy then back auwff on em
Amazing as always homie
I made this tonight and it was so delicious! My son and I now share a favorite!!
Looks fantastic, thanks! If this video has already been done, i apologize but could you please give us your version of a patty melt or homemade White Castle sliders?
It's amazing for all the ingredients involved how easy this recipe is and it's one pot cooking.😊
Nice
"the taste tester is not home yet" 😛 just subscribed.
Made this and we all loved it. Perfect cold weather comfort food–hearty and spicy–served with homemade focaccia for sopping up the sauce and a simple salad. A memorable meal. Thanks for sharing.