Photo of Chicken scarpariello by WW

Chicken scarpariello

Points® value
Total Time
55 min
10 min
45 min
Think of this scrumptious Italian American classic as chicken, three ways: juicy chicken thighs, lean meaty chicken breasts, and super-flavourful chicken sausages. Save the brining liquid from the pickled peppers for adding extra-zingy flavor to all pan sauces.


Calorie controlled cooking spray

4 spray(s)

Chicken Thigh, Skinless, Boneless, raw

4 individual, medium

Chicken breast, skinless, raw

2 medium, halved


1 teaspoon(s)

Black pepper

½ teaspoon(s)

Chicken sausage, grilled

4 individual

Olive Oil

1 tablespoon(s)

Red pepper

1 medium, thinly sliced


1 medium, sliced


4 clove(s), thinly sliced

Chicken stock cube(s)

1 cube(s), 300ml stock

Roasted red peppers in brine, drained

3 handful serving, spicy, quartered

White Wine Vinegar

2 tablespoon(s), or 2 tbsp brine from roasted red peppers

Oregano, Dried

1 teaspoon(s), level


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a large nonstick oven-proof frying pan with the cooking spray and heat on medium. Season the chicken with ½ tsp salt and the black pepper. Add the chicken to the pan and cook for 5-6 mins, until well browned on the bottom. Turn the chicken and cook for 3-4 mins, until lightly browned on the bottom. Transfer the chicken to a large plate and set aside.
  2. Mist the same pan with cooking spray and put over a medium-high heat. Add the sausage and cook for 3-5 mins, until browned, stirring occasionally. Transfer the sausage to the plate with the chicken.
  3. Add the oil to the pan and swirl to coat. Add the pepper and onion and cook for 3 mins. Add the garlic and cook for a further 3 mins, stirring often. Stir in the stock, scraping up the browned bits from the bottom of the pan. Stir in the vinegar, oregano, and remaining salt. Bring to a boil over a high heat.
  4. Return the chicken and sausage to the pan and spoon some of the sauce over. Transfer the pan to the oven. Bake, uncovered, for 20-25 mins or until cooked through. If you have a meat thermometer, insert into the thickest part of the chicken and make sure it registers at 75°C.