Barefoot Contessa Chicken Scarpariello

I first made this on a whim after spotting a jar of cherry peppers I forgot I had—and it turned out to be one of those dishes that feels like it took hours. But really? It’s just bold flavors layered the right way.

Think: juicy bone-in chicken, sweet fennel sausage, sharp vinegar heat from the peppers, and a white wine pan sauce that practically makes itself. Classic Ina—simple, elevated, and full of intention.

Why This Works So Well

The brilliance of this dish is all about contrast:

• Savory and tangy. The hot cherry pepper juice cuts through the richness of the sausage and chicken.
• Soft and sharp. Onions soften into the sauce while the garlic and oregano keep it vibrant.
• Juicy, not greasy. Browning the sausage first flavors the whole dish without making it heavy.

The result? Bright, rustic, and balanced in that “I need bread to mop this up” kind of way.

What I Used (And Why)

• Fennel sausage (1 lb) – Adds depth and slight sweetness. I used mild, but spicy works if you want a kick.
• Bone-in chicken (2 whole, cut into pieces) – More flavor than boneless. Browning it first locks in the juices.
• Spanish onion (1 large) – Sweeter and softer once cooked. Perfect base for the sauce.
• Garlic (3 cloves) – I smashed and chopped it—it melts into the sauce this way.
• White wine (¾ cup) – Dry, like Pinot Grigio or Sauvignon Blanc. Avoid anything sweet.
• Hot cherry peppers (1 cup) – Quartered. Adds bite and acid.
• Cherry pepper juice (½ cup) – Don’t skip this—it’s the real flavor booster.
• Chicken stock (1 cup, plus more as needed) – Keeps everything tender and adds body.
• Fresh oregano (3 sprigs) – Earthy and herbal; dried oregano works too, but go lighter.

Making It Yours

• Boneless chicken thighs? They work—just reduce simmer time by 5–10 minutes.
• Sausage swap: Try sweet Italian or even chorizo for a smokier edge.
• Add-ins: I’ve thrown in halved baby potatoes or white beans near the end for a heartier meal.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Chicken was dry	Overcooked or simmered too long	Use bone-in, and simmer gently
Sauce lacked punch	Skimped on pepper juice or wine	Don’t be shy with the acid
Sauce too thick	Evaporated too much while simmering	Add a splash of stock to loosen

How to Make Barefoot Contessa Chicken Scarpariello

1. Brown the sausage.
   Heat olive oil in a large pan. Cook sausage until browned. Remove with slotted spoon.
2. Brown the chicken.
   Season generously with kosher salt. Brown all sides in the same pan. Remove and set aside.
3. Build the base.
   Drain excess fat, then add a fresh splash of oil. Sauté onions with a pinch of salt until soft, 6–7 minutes. Stir in garlic and cook 1 minute more.
4. Deglaze.
   Add wine and scrape up browned bits. Simmer until reduced by half.
5. Add everything back.
   Return chicken and sausage to the pan. Add cherry peppers, their juice, chicken stock, and oregano.
6. Simmer.
   Bring to a boil, then reduce heat. Cover partially and simmer 15 minutes. Uncover and simmer another 5. Add more stock if sauce gets too tight.
7. Finish and serve.
   Adjust seasoning to taste. Spoon into shallow bowls with crusty bread or serve over polenta or pasta.

Smart Little Tricks

• Sear your sausage well—it flavors the entire base.
• Use a mix of whole and chopped peppers for texture contrast.
• Let the sauce rest 5 minutes before serving—it thickens slightly and mellows beautifully.

Leftover Notes

• Fridge: Keeps 3 days, tightly sealed.
• Freezer: Store cooled in freezer bags or containers for up to 3 months.
• Reheat gently: On the stove with a splash of broth to loosen.

Quick Questions, Real Answers

Can I use boneless chicken breasts?
You can, but they cook faster and dry out more easily. I prefer thighs or bone-in pieces for this.

Is it spicy?
Not overly—the cherry peppers add tang and gentle heat. Add more if you want a real kick.

What’s the best wine to use?
Dry white, not sweet. I like Pinot Grigio, but even dry vermouth works in a pinch.

Try More Recipes:

• Barefoot Contessa Sirloin Tip Roast Recipe
• Barefoot Contessa Mac And Cheese
• Barefoot Contessa Asparagus Quiche