Pressure Cooker Chicken Scarpariello That Will Have You Coming Back
This hearty and flavorful Chicken Scarpariello recipe combines juicy chicken thighs, Italian sausage, soft potatoes, and tangy vinegar-based sauce all in one pot. Perfect for pressure cooking and finished with fresh parsley for brightness.
Equipment
- 1 Oven-safe pan or Dutch oven 14-inch if available
Ingredients
Main ingredients
- ½ cup Extra virgin olive oil divided
- 1 ½ pounds Italian sausage
- 3 pounds Chicken thighs trimmed of overhanging fat
- 1 tablespoon Diamond Crystal Kosher salt divided
- 1 teaspoon Black pepper divided
- 2 pounds Small potatoes cut in half
- 2 large Red bell peppers sliced into ¼" strips
- 15 cloves Garlic halved
- 1 ¼ cups Dry white wine
- ¾ cup Red wine vinegar
- 1 ¼ cups No-sodium chicken stock
- 3 large Hot cherry peppers quartered and seeds removed
- ½ cup Italian flat-leaf parsley minced
Instructions
Instructions
- Preheat oven to 425°F. Toss potatoes with 6 tablespoons of olive oil and half of the salt and pepper. Roast on a lined baking sheet cut side down for 30 minutes or until browned.
- Heat a 14-inch oven-safe pan over medium heat with remaining olive oil. Add sausage and sear until brown (7–10 minutes). Remove and slice.
- Add bell peppers to pan and cook until softened. Remove and set aside with sausage.
- Dry chicken and season with remaining salt and pepper. Sear skin-side down until golden, flip and sear another 3–4 minutes. Remove from pan.
- Drain excess fat, leaving ¼ cup. Saute garlic till golden, then add cherry peppers. Cook for 2 minutes.
- Add white wine and vinegar. Boil and reduce by half (5–7 minutes), scraping the bottom.
- Add chicken stock and reduce again by half (about 5 minutes). Turn off heat.
- Return sausage, potatoes, and peppers. Toss to coat. Nestle chicken in, skin-side up. Spoon sauce on top.
- Cover pan with foil and bake for 20 minutes. Remove foil and bake 15–20 more minutes until internal temp reaches 185–195°F.
- Sprinkle on parsley before serving and toss gently to coat. Enjoy!
Video
https://youtube.com/watch?v=nXXYEkgOJjk%3Fsi%3DeOiFUiw7_fQwDLTb
Notes
Chicken thighs are juicier and more forgiving than breasts. Consider reducing sauce at end if too thin. Leftovers keep 3 days refrigerated or freeze tightly wrapped.