Chicken Scarpariello

Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Cuisine: one-pot meals
Ingredients: 4 large bone-in, skin-on chicken thighs; 1 teaspoon Diamond kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil; 1 pound (4 to 6) sweet or hot Italian sausages; 1 large sweet yellow onion, cut into 1/2-inch strips; 2 red bell peppers, cut into 1/2-inch strips; 6 cloves garlic, sliced thinly; 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped; 1/2 cup low-sodium chicken broth; 1/2 cup dry white wine; 1/4 cup brine from pickled peppers; 1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini); 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small); Crusty bread or cooked pasta (like linguine), for serving (optional)

80 min 6 15 ingredients

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Ingredients

4 large bone-in, skin-on chicken thighs
1 teaspoon Diamond kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 pound (4 to 6) sweet or hot Italian sausages
1 large sweet yellow onion, cut into 1/2-inch strips
2 red bell peppers, cut into 1/2-inch strips
6 cloves garlic, sliced thinly
1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup brine from pickled peppers
1 heaping cup whole pickled peppers (cherry, peppadew, banana, or pepperoncini)
1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
Crusty bread or cooked pasta (like linguine), for serving (optional)

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Instructions

Preheat the oven to 350°F.
Season the chicken thighs all over with the salt and pepper. Heat the olive oil in a 4 to 6-quart braiser or Dutch oven over medium heat. When the oil is shimmering, add the chicken thighs skin side down. Allow them to sear until the chicken skin releases easily from the pan and has become crispy and golden brown, 6 to 8 minutes. Using tongs, flip the chicken thighs and cook them for 3 more minutes. Transfer them to a plate. Add the sausages to the pot and sear them for about 1 minute, until they are nicely browned. Flip the sausages and sear for 1 more minute, then transfer to the plate with the chicken thighs.
Add the onion, bell peppers, garlic, and rosemary to the pot and cook until the onions are beginning to soften and become translucent, about 5 minutes. Add the chicken broth, white wine, and pepper brine and stir, using a wooden spoon to nudge up any browned bits from the bottom of the pan. Bring the liquid up to a simmer, then cook for about 5 minutes, allowing some of the liquid to evaporate.
Add the chicken thighs skin side-up and sausages back to the pot, nestling them in amongst the vegetables. Nestle the pickled peppers and potatoes around the chicken thighs and sausages and spoon some of the cooking liquid over the potatoes. It’s okay if everything isn’t covered by liquid. Cover the pot, then transfer it to the oven. Let cook for about 45 minutes, until the chicken and potatoes are tender and cooked through. Taste the sauce and season with more salt and black pepper if needed.
Place a chicken thigh, sausage, and some vegetables onto each serving plate. Spoon over some of the cooking liquid. Serve with crusty bread or cooked pasta. Store any leftovers in the refrigerator, covered, for up to 3 days. Love the recipe? Leave us stars and a comment below!

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Chicken Scarpariello

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