Chicken Scarpariello

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🥘 Ingredients

  • Italian sausage (sweet or hot)
    3-4 links
  • chicken stock
    1 c
  • chicken thighs (bone-in, skin-on)
    40 oz
  • dry white wine
    1 c
  • garlic (thinly sliced)
    6 cloves
  • ground black pepper
  • onion (thinly sliced)
    1 medium
  • pickled cherry peppers (thinly sliced)
    8
  • pickling liquid
    4 tbsp
  • red bell pepper (thinly sliced)
    1 large
  • sage (finely minced)
    2 tbsp
  • salt
  • sugar
    2 tbsp
  • vegetable oil
    1 tbsp

🍳 Cookware

  • oven
  • dutch oven
  • plate
  • cutting board
  • wooden spoon
  1. 1
    Adjust oven rack to center position and preheat oven to 350°F (175°C).
  2. 2
    Season chicken thighs (bone-in, skin-on) generously with salt and ground black pepper .
    chicken thighs (bone-in, skin-on): 40 oz, salt, ground black pepper
  3. 3
    Heat vegetable oil in a dutch oven over medium-high heat until shimmering.
    vegetable oil: 1 tbsp
  4. 4
    Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively.
  5. 5
    Flip chicken and brown lightly on second side, about 3 minutes.
  6. 6
    Transfer chicken to a plate and set aside.
  7. 7
    Return skillet to heat without draining it and add Italian sausage (sweet or hot) .
    Italian sausage (sweet or hot): 3-4 links
  8. 8
    Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking.
  9. 9
    Flip sausage and cook on second side until browned, about 1 1/2 minutes longer.
  10. 10
    Remove pan from heat, transfer sausage to a cutting board , and cut each link into 3 to 4 slices.
  11. 11
    Return pan to heat, add onion (thinly sliced) and red bell pepper (thinly sliced) , and cook, stirring and scraping up browned bits with a wooden spoon , until softened and starting to brown, about 4 minutes.
    onion (thinly sliced): 1 medium, red bell pepper (thinly sliced): 1 large
  12. 12
    Add sage (finely minced) and garlic (thinly sliced) , stir to combine, and cook until fragrant, about 1 minute.
    sage (finely minced): 2 tbsp, garlic (thinly sliced): 6 cloves
  13. 13
    Add pickled cherry peppers (thinly sliced) and their pickling liquid , stirring and scraping up browned bits from bottom of pan with a wooden spoon.
    pickled cherry peppers (thinly sliced): 8, pickling liquid: 4 tbsp
  14. 14
    Add dry white wine and cook until liquid is reduced by half, about 2 minutes.
    dry white wine: 1 c
  15. 15
    Add chicken stock and sugar and stir to combine.
    chicken stock: 1 c, sugar: 2 tbsp
  16. 16
    Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.
  17. 17
    Transfer to oven and cook until chicken is crisp and tender, ⏱️ 30 minutes .
  18. 18
    Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.