Italian Chicken Scarpariello with Sweet Italian Sausage and Cherry Peppers

Skip the crowded restaurants and cook something worth falling for. Created in partnership with J Squared Eatz, this Chicken Scarpariello is a cozy, flavor packed Valentine’s Day dinner made right in your skillet with Bianco & Sons Sweet Italian Sausage, tender chicken, and a bold cherry pepper sauce that balances heat, brightness, and richness in every bite. The potatoes soak up all that garlicky, wine kissed sauce while the sausage fat ties everything together into pure comfort. It is romantic without being fussy, deeply satisfying, and perfect for a night in with candles, crusty bread, and someone you love.

Prep Time: 15-20 minutes | Cook Time: 25-30 minutes | Total Time: 40-50 minutes | Serves: 2

INGREDIENTS

• 3 Bianco & Sons sweet Italian sausage links, cased
• 4 Medium chicken thighs (Bell and Evans) 
• 1 Red bell pepper, sliced
• ½ Spanish onion, sliced
• 6 pickled hot cherry peppers, sliced into rings
• 4 Garlic cloves, smashed and minced 
• ¼ LB fingerling potatoes, halved and par cooked
• 1 TBSP Calabrian chili paste
• 1/3 Cup White wine
• 1 Cup chicken stock
• 1 Bay leaf
• ¼ Cup hot cherry pepper juice, from jar  
• Zest of ½ lemon
• Juice of ½ lemon
• 1 TBSP Butter, unsalted
• 1-2 TBSP EVOO
• 1 TSP Smoked Paprika 
• Salt and pepper to taste (we did 2 TSP salt and 1 TSP fresh cracked pepper)

EXTRA/GARNISH

• Chopped parsley 
• Bread and butter 

METHOD

1. Add 1 TBSP EVOO to cold sauté pan, add sausage and brown on all sides. Cook 75% through, pull out of pan and set aside. Leave rendered sausage fat in pan
2. Cut sausage into coins once cooled completely
3. Season Chicken on both sides with salt, pepper and smoked paprika 
4. Add additional TBSP of EVOO to warm pan and start to sear chicken skin side down on medium heat, about 10 mins. The lower the temperature the better the chicken skin will render properly
5. Once chicken skin is rendered and crispy, flip to raw side and cook for about 2-3 mins allowing it to get color. Remove from pan and set aside
6. On medium high heat add red pepper, onion, par cooked potatoes and salt+pepper to pan. Cook for about 2-3 minutes until softened
7. Add garlic and Calabrian chili to pan, cook for 1 minute until fragrant then deglaze pan with white wine. Allow wine to cook out and reduce by half
8. Add chicken stock, bay leaf and cherry pepper juice to pan. Bring to a simmer
9.  Add sausage coins, sliced cherry peppers and chicken thighs back to pan (skin side up) 
10. Cover and simmer for 20 minutes, remove cover and add zest+juice of lemon
11. Gloss your sauce with 1 TBSP of butter off heat

TO SERVE

• Serve in a bowl with bread and butter on the side
• Sprinkle chopped parsley over top for garnish 

Mangia!