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Chicken Scarpariello
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Ingredients
0 of 21 gathered
Step by step
Method
4 steps
- 1
Pat 1½ pounds bone-in chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high and sear skin-side down 6–8 minutes, until deeply browned. Turn and cook 3 minutes, then transfer to a plate.
- 2
Add 8 ounces sliced Italian sausage to the skillet and cook 4–5 minutes, breaking it into chunks, until browned. Stir in 1 sliced bell pepper, 1 sliced onion, and 3 minced garlic cloves; cook 5–6 minutes, until the onion softens.
- 3
Pour in ½ cup chicken broth and ½ cup dry white wine, scraping up the browned bits. Stir in ½ cup sliced hot cherry peppers and 2 tablespoons of their brine. Simmer 3 minutes, until the liquid smells tangy and reduces slightly.
- 4
Return the chicken skin-side up and nestle it into the skillet. Cover and simmer 18–22 minutes, until the thickest thigh reaches at least 175°F and the sauce lightly coats a spoon. Finish with parsley and serve with crusty bread or potatoes.