Chicken Scarpariello (Sweet and Sour Chicken)

Baked Sweet and Sour Chicken! Skip the takeout and have a Chinese favorite at home: a delicious sweet and sour sauce poured over tender chicken.


  • 2 lbs skinless, boneless chicken thighs
  • salt and freshly ground pepper
  • all purpose flour or cornstarch for dusting (can substitute cornstarch if you are gluten free)
  • 1 tablespoon vegetable oil
  • 1 lb sweet Italian sausage
  • 1 medium onion, sliced thin into rounds
  • 1 large red bell pepper, sliced thin
  • 8 cloves of garlic, thinly sliced
  • 2 tablespoons fresh sage leaves, finely minced
  • 4 sprigs of fresh rosemary
  • 1 cup Peppadews, thinly sliced
  • 1/4 cup pickling juice from Peppadews
  • 2 tablespoons lemon juice
  • 1 cup dry white wine
  • 1 cup chicken stock


  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper.
  3. Heat oil in a pan over medium heat. I like to use a cast iron pan with enamel coating that I can put right into the oven to finish the dish.
  4. Dust chicken with flour (or cornstarch, for gluten free).
  5. Brown chicken on both sides; transfer to a plate.
  6. Add sausage to same pan the chicken was cooked in, and brown on both sides.
  7. Remove sausage and drain on paper towels, then cut into slices.
  8. Return pan to heat, and add onions and bell pepper. Scrape browned bits from the bottom with a wooden spoon while the onions and bell pepper are cooking. Once they start to soften, add the garlic, sage, and rosemary, stirring to combine. Cook for about a minute.
  9. Add the Peppadews, Peppadew liquid and white wine. Continue to stir and cook until the liquid is reduced by about half, about 2 minutes.
  10. Add the chicken stock and fresh lemon juice, stir to combine. Return sausage and chicken to pan.
  11. Transfer pan to oven and cook for 30 minutes, until chicken is tender. Serve immediately.


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