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Chicken Scarpariello

with Johnsonville Sausage

One-pan banger

  • 5 bone-in, skin-on chicken thighs
  • 5 bone-in, skin-on chicken legs
  • 1 package Johnsonville Hot Italian Sausage (casings removed, sausage torn into bite-size pieces)
  • 3 tablespoons olive oil (divided)
  • 1 large onion, thinly sliced
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 8–10 whole red cherry chili peppers (plus a splash of their brine)
  • 2 tablespoons all-purpose flour
  • ½ cup dry sherry
  • 2 cups chicken stock
  • 1 teaspoon chicken bouillon (paste or powder)
  • Kosher salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

You want a one-pan weeknight banger that eats like your Nonna made it—this is it. We’re talking crispy chicken, spicy sausage, tangy peppers, and a broth so good you’ll want to drink it straight from the skillet. Let’s go!

 

Instructions

 

  1. Brown the sausage.
     Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Tear the Johnsonville sausage into small pieces and sear until browned. Remove and set aside.
  2. Sear the chicken.
     Season chicken generously with salt and pepper. Add another splash of olive oil to the same pan and sear chicken skin-side down until golden and crisp, about 5 minutes. Flip, cook 2 minutes more, then remove and reserve.
  3. Build the base.
     Add the onions, shallots, and garlic to the pan. Cook until softened and fragrant, about 3 minutes. Stir in the whole cherry peppers and a spoonful of their brine. Sprinkle in the flour, stirring to coat, and cook for 1 minute to remove the raw flour taste.
  4. Deglaze and reduce.
     Pour in the dry sherry and scrape up any browned bits from the pan. Let it reduce by half. Stir in chicken stock and bouillon, simmering until slightly thickened.
  5. Bring it all together.
     Nestle the chicken back into the sauce, skin-side up, and scatter the browned sausage pieces around. Place the whole pan in a smoker running at 300–325ºF with oak or fruitwood. Cook until the chicken hits 170ºF internal temperature (about 35–45 minutes).
  6. Finish and serve.
     Drizzle with a little extra olive oil, season with salt to taste, and shower with fresh parsley. Serve right out of the pan with crusty bread to soak up that tangy, smoky sauce.

 

 

Grill Dads Notes

  • We go to 170ºF on purpose — it’s dark meat, so higher temp means tender, juicy, fall-apart chicken that still has great bite. 
  • The sausage gets you spice and richness; the cherry peppers bring sweet heat and tang. 
  • This is a one-pan wonder — perfect for the smoker, easy cleanup, and maximum flavor. 
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Chicken Scarpariello with Johnsonville Sausage

Author Mark & Fey
Print Pin
Servings 1

Ingredients

One-pan banger

  • 5 bone-in skin-on chicken thighs
  • 5 bone-in skin-on chicken legs
  • 1 package Johnsonville Hot Italian Sausage casings removed, sausage torn into bite-size pieces
  • 3 tablespoons olive oil divided
  • 1 large onion thinly sliced
  • 2 shallots thinly sliced
  • 4 garlic cloves thinly sliced
  • 8 –10 whole red cherry chili peppers plus a splash of their brine
  • 2 tablespoons all-purpose flour
  • ½ cup dry sherry
  • 2 cups chicken stock
  • 1 teaspoon chicken bouillon paste or powder
  • Kosher salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • You want a one-pan weeknight banger that eats like your Nonna made it—this is it. We’re talking crispy chicken, spicy sausage, tangy peppers, and a broth so good you’ll want to drink it straight from the skillet. Let’s go!
  • Instructions
  • Brown the sausage. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Tear the Johnsonville sausage into small pieces and sear until browned. Remove and set aside. Sear the chicken. Season chicken generously with salt and pepper. Add another splash of olive oil to the same pan and sear chicken skin-side down until golden and crisp, about 5 minutes. Flip, cook 2 minutes more, then remove and reserve. Build the base. Add the onions, shallots, and garlic to the pan. Cook until softened and fragrant, about 3 minutes. Stir in the whole cherry peppers and a spoonful of their brine. Sprinkle in the flour, stirring to coat, and cook for 1 minute to remove the raw flour taste. Deglaze and reduce. Pour in the dry sherry and scrape up any browned bits from the pan. Let it reduce by half. Stir in chicken stock and bouillon, simmering until slightly thickened. Bring it all together. Nestle the chicken back into the sauce, skin-side up, and scatter the browned sausage pieces around. Place the whole pan in a smoker running at 300–325ºF with oak or fruitwood. Cook until the chicken hits 170ºF internal temperature (about 35–45 minutes). Finish and serve. Drizzle with a little extra olive oil, season with salt to taste, and shower with fresh parsley. Serve right out of the pan with crusty bread to soak up that tangy, smoky sauce.
  • Grill Dads Notes We go to 170ºF on purpose — it’s dark meat, so higher temp means tender, juicy, fall-apart chicken that still has great bite.
  • The sausage gets you spice and richness; the cherry peppers bring sweet heat and tang.
  • This is a one-pan wonder — perfect for the smoker, easy cleanup, and maximum flavor.