Serves 4
55 min
Chicken Scarpariello
Recipe GLPRa29a1a42cb584d
A classic Italian-American braised chicken dish featuring bone-in thighs cooked with sausage, bell peppers, onions, and tangy pickled cherry peppers. The chicken simmers in white wine and chicken stock until tender, infused with fresh sage and garlic for a savory, slightly sweet, and bright finish.
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Ingredients
2½ pounds Bone-in, skin-on chicken thighs
to taste Kosher salt
to taste Freshly ground black pepper
1 tablespoon Vegetable oil
3 to 4 links Sweet or hot Italian sausage links
1 medium Medium onion, thinly sliced
1 large Large red bell pepper, thinly sliced
2 tablespoons Fresh sage leaves, finely minced
6 cloves Garlic cloves, thinly sliced
8 peppers Hot or sweet pickled cherry peppers, thinly sliced
¼ cup Pickling liquid from the jar
1 cup Dry white wine
1 cup Low-sodium chicken stock
2 tablespoons Sugar
Directions
Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed to avoid crowding, add the chicken thighs skin-side down and sear for 5 to 6 minutes until the skin is golden brown. Flip and sear the other side for 3 to 4 minutes. Transfer the chicken to a plate.
In the same skillet, add the Italian sausage links and cook over medium heat, turning occasionally, until lightly browned on all sides, about 8 to 10 minutes. Transfer to a cutting board, let cool slightly, then cut into 1-inch pieces.
Pour off all but about 1 tablespoon of fat from the skillet. Add the sliced onion and red bell pepper, cooking over medium heat, stirring occasionally, until softened, about 5 to 6 minutes.
Stir in the minced fresh sage and sliced garlic, cooking for about 1 minute until fragrant.
Add the sliced pickled cherry peppers and their pickling liquid, followed by the dry white wine and chicken stock. Stir in the sugar until dissolved. Bring to a simmer.
Return the seared chicken thighs to the skillet, nestling them among the vegetables and liquid. Add the sausage pieces back to the pan. Cover partially with a lid or foil and simmer over medium heat for 20 to 25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F in the thickest part of the thigh, not touching bone.
Remove from heat and adjust the seasoning with additional salt and pepper to taste. Serve hot, distributing the chicken, sausage, and vegetables among bowls or plates, and spoon the flavorful braising liquid over the top.
