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Easy Chicken Scarpariello

Servings: 4
Author: Rosvitha

Ingredients

  • 4 chicken thighs bone-in, skin-on
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes optional, for heat
  • 1/4 cup olive oil
  • 1 large onion sliced
  • 1 bell pepper sliced (any color)
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 tablespoon white vinegar
  • Fresh parsley chopped (for garnish)

Instructions

  • In a large bowl, season the chicken thighs with salt, black pepper, garlic powder, oregano, and crushed red pepper flakes. Make sure to coat the chicken evenly with the seasonings.
    Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces, skin-side down, and sear until golden brown, about 5-7 minutes. Turn them over and brown the other side for an additional 5 minutes.
    Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the sliced onion and bell pepper, and cook until softened, about 4-5 minutes.
    Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
    Return the chicken to the skillet, then pour in the chicken broth and white vinegar. Bring the mixture to a simmer.
    Cover the skillet and reduce the heat to low. Cook for about 30-35 minutes, or until the chicken is cooked through and tender.
    Once done, remove the lid and let the dish simmer for an additional 5 minutes to thicken the sauce slightly.
    Serve the Chicken Scarpariello hot, garnished with fresh chopped parsley. Enjoy!