Per serving · Approximate values estimated by AI
Chicken Scarpariello with Olives and Capers
85% authentic · Italian-American
A flavorful variation of Chicken Scarpariello that incorporates briny olives and capers, adding a Mediterranean zest to the classic sweet and tangy profile.
Ingredients
- Chicken pieces (bone-in, skin-on thighs and drumsticks)2.5 lbs
- Italian sausage (sweet or hot)1 lb
- Olive oil1/4 cup
- Yellow onion, sliced1 large
- Bell peppers (red and yellow), sliced2
- Garlic, minced4 cloves
- Kalamata or green olives, pitted and halved1/2 cup
- Capers, drained2 tbsp
- Dry white wine1 cup
- Red wine vinegar1/4 cup
- Chicken broth1/2 cup
- Fresh parsley, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Pat chicken pieces dry and season generously with salt and pepper.
- 2
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.
- 3
Add Italian sausage to the skillet and cook until browned. Remove sausage and set aside with the chicken.
- 4
Add sliced onions and bell peppers to the skillet. Cook until softened, about 5-7 minutes.
- 5
Add minced garlic, olives, and capers. Cook for 1 minute until fragrant.
- 6
Pour in white wine and red wine vinegar, scraping up any browned bits. Let it simmer for 2 minutes.
- 7
Return chicken and sausage to the skillet. Add chicken broth. Bring to a simmer.
- 8
Cover the skillet, reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- 9
Stir in fresh parsley. Adjust seasoning with salt and pepper if needed.
- 10
Serve hot, directly from the skillet if desired.
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