- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- ½ tsp
- 2 tbsp
- 200 g
- 6 cloves
- 2 tsp
- 240 ml
- 2 tbsp
- 30 g
- 2 tbsp
Process
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Pat the chicken thighs completely dry with paper towels, then season all over with the salt and black pepper.
Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear undisturbed for 6 to 7 minutes until the skin is deep golden and releases easily.
Flip the chicken and sear the second side for 3 minutes, then transfer to a plate. Pour off all but about 1 tbsp of the rendered fat from the pan.
Lower the heat to medium, add the sliced garlic and chopped rosemary to the pan and cook for 45 seconds until fragrant but not browned.
Add the sliced pickled cherry peppers and cook for 2 minutes, scraping up the browned bits stuck to the bottom of the pan.
Pour in the chicken broth and the pickling liquid, bring to a simmer, then return the chicken thighs skin-side up along with any juices on the plate.
Cover and simmer gently over low heat for 20 minutes, then uncover and cook for 8 to 10 minutes more until the sauce reduces slightly and the chicken reaches 74°C at the thickest part.
Turn off the heat, swirl in the cold butter until the sauce is glossy, scatter over the parsley if using, and serve straight from the pan.
Kitchen notes
Kitchen notes
- The most common mistake is crowding the pan: sear the thighs in a single layer with space between them, working in two batches if your skillet is smaller than 30 cm, otherwise they steam instead of browning.
- Dry the chicken skin thoroughly and start it in a preheated pan — any surface moisture is what makes the skin stick and tear.
- Do not let the garlic brown in step 4; burnt garlic turns the whole sauce bitter. Pull the pan off the heat for a few seconds if it starts to color too fast.
- The sauce is ready when it coats the back of a spoon and the chicken registers 74°C; if it is still thin, simmer uncovered a few extra minutes.
Substitutions
- pickled cherry peppers→mild pepperoncini or sliced roasted red peppers plus 1 tbsp white vinegar
- chicken thighs→bone-in, skin-on chicken drumsticks (add 5 minutes to the covered simmer)
- chicken broth→vegetable broth
- fresh rosemary→1 tsp dried rosemary
Storage & reheating
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days; the flavors deepen overnight. Reheat covered in a 175°C oven for 15 minutes, or gently in a covered skillet over low heat with a splash of broth to loosen the sauce. Freeze the chicken and sauce together for up to 2 months, thaw overnight in the fridge, and reheat as above; the skin will soften after freezing.
FAQ
The questions we get asked most
Why did my chicken scarpariello turn out dry?
Dryness almost always comes from overcooking lean pieces or simmering uncovered too long. Use bone-in, skin-on thighs, keep the pan covered for the first 20 minutes, and pull the chicken at 74°C. The bone and skin insulate the meat and keep it juicy.
Can I make chicken scarpariello ahead of time?
Yes. Sear the chicken and build the sauce up to the end of step 6, then cool and refrigerate for up to 24 hours. Finish the covered simmer and reduction just before serving, which takes about 30 minutes and tastes fresher than fully reheating the finished dish.
How spicy is this dish and can I tone it down?
Pickled cherry peppers range from mild to moderately hot depending on the jar. For a milder version, seed the peppers before slicing and add only 1 tbsp of the pickling liquid, or use sliced roasted red peppers with a splash of vinegar.
Can I use boneless chicken breasts instead of thighs?
You can, but reduce the covered simmer to 10 to 12 minutes and check for 74°C, since breasts dry out quickly. Sear them for 4 minutes per side first, and consider adding an extra knob of butter to the sauce for richness.
What do I do if the sauce is too thin or too salty?
Simmer uncovered for 5 to 8 minutes to reduce and thicken, then finish with the cold butter for body. If it tastes too salty, add a splash of unsalted broth or water and a pinch of sugar to balance; if it is too tangy, the butter will mellow it.
What should I serve with chicken scarpariello?
Crusty bread is traditional for soaking up the sauce, and roasted potatoes or creamy polenta work well alongside. A simple green salad or sauteed broccoli rabe cuts through the richness. Avoid anything heavily sauced so the pepper and rosemary flavors stay front and center.
Can I cook this in a slow cooker or Dutch oven in the oven?
For the oven, sear the chicken on the stovetop in an oven-safe Dutch oven, add the sauce ingredients, and braise covered at 175°C for 35 minutes, then uncover for 10 minutes. A slow cooker works but the skin will not stay crisp, so brown the chicken first and cook on low for 3 to 4 hours.
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