Chicken and Sausage Scarpariello Arrabbiata

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  • Total: 1 hr 25 min
  • Prep: 30 min
  • Cook: 55 min
  • Yield: 6 servings
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1 Tbsp. olive oil

1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces

1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces

1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes)

1 large onion, thinly sliced

1 small fennel bulb, trimmed and thinly sliced (optional)

1/4 cup red wine vinegar

1 jar (7 oz.) roasted red peppers, drained and thinly sliced

1 jar Bertolli® Arrabbiata Sauce


  1. Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside.
  2. Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley.