Italian-American · main

Chicken Scarpariello with Sausage and Peppers

Chicken Scarpariello with Sausage and Peppers reads umami 7.4, richness 6.9 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Italian-American main, about 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 3.9 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 7.4 · Richness 6.9 · Sweetness 5.0 · Salinity 4.8 · Allium 4.0 · Sourness 3.7 · Floral 3.6 · Heat 2.8 · Herbaceous 2.5 · Warm Spice 1.7 · Fruity 1.6 · Earthy 1.3 · Nutty 1.1 · Bitterness 1.0 · Citrus 0.9

What's in it (14)

• boneless chicken — 907 g
• salt — 7 g
• freshly ground black pepper — 3 g
• olive oil — 27 g
• sweet italian sausage — 454 g
• red bell peppers — 200 g
• yellow onion — 110 g
• garlic — 12 g
• red hot chili pepper — 118 g
• low-salt chicken broth — 177 g
• white wine vinegar — 79 g
• honey — 30 g
• unsalted butter — 14 g
• parsley — 7 g

Time & effort: about 53 min · effort: involved

Nutrition (per 100 g, engine-estimated): 111.3 kcal, 16.7 g protein, 3.7 g fat, 3.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken thighs dry and season all over with the salt and pepper. Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
2. Lay the chicken thighs skin-side down in the skillet and sear, undisturbed, until the skin is deeply golden and releases easily from the pan, 7-8 minutes. Flip and sear the second side until golden, 3-4 minutes. Transfer to a plate.
3. Add the sausage pieces to the same skillet and sear, turning occasionally, until browned on all sides, 5-6 minutes. Transfer to the plate with the chicken; the pan should have chicken and sausage fat and browned bits left in it.
4. Reduce the heat to medium, add the bell peppers and onion to the skillet, and cook, stirring occasionally, until softened and beginning to char at the edges, 6-7 minutes. Add the garlic and cherry peppers and cook until fragrant, about 1 minute.
5. Pour in the cherry pepper brine, chicken broth, and vinegar, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir in the honey.
6. Nestle the chicken thighs and sausage back into the skillet, skin-side up, along with any accumulated juices. Bring the liquid to a simmer.
7. Cover partially and simmer until the chicken reaches an internal temperature of 165 F and the sausage reaches 160 F, 18-20 minutes.
8. Transfer the chicken and sausage to a serving platter. Raise the heat to medium-high and boil the pan liquid, stirring occasionally, until reduced by about a third and slightly syrupy, 4-5 minutes.
9. Remove the pan from the heat and swirl in the butter until it melts into the sauce and turns glossy. Taste and season with more salt if needed.
10. Spoon the peppers, onions, and pan sauce over the chicken and sausage, scatter with parsley, and serve.

Dishes with a similar flavor shape

• Carne Adovada — New Mexican
• Sheet-Pan Sausage, Peppers, and Onions — Italian-American
• One-Pan Sausage and Peppers — Italian-American
• Cajun Beans — Cajun/Creole
• Martin'S Minestrone — Italian

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.