Good Food Every Day

Chicken Scarpariello
Prep: 10 mins Cook: 40 mins Total: 50 mins Servings: 6 servings

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
2 tablespoons olive oil
12 ounces sweet Italian sausage links (3 to 4 links)
3/4 cup shallots, halved and thinly sliced
3 cloves garlic, thinly sliced
1 cup chicken stock
1 cup dry white wine
4 large rosemary sprigs
1/3 cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine from the jar

Steps to Make It

Pat the chicken thighs dry with paper towels. Season the chicken with salt and pepper and lightly dust with flour, shaking off the excess.
Heat the olive oil in a large ovenproof skillet over medium-high. Add the chicken thighs, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate.
Add the sausages to the pan and cook until browned all over but not cooked through, about 5 minutes. Transfer to the plate with the chicken thighs.
Reduce the heat to medium and add the shallots and garlic to the pan. Cook until soft and golden, about 3 minutes.
Add the chicken stock, white wine, rosemary sprigs and pepper brine. Boil until reduced by half, 8 to 10 minutes.
Return the chicken and any accumulated juices to pan, skin-side up. Add the peppers to the pan. Transfer to the oven and roast 15 minutes.
Meanwhile, slice sausages on the bias (a 45 degree angle) into thirds. Nestle the sausages into skillet in between the chicken pieces. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165 F and sausages are cooked through, about 5 minutes more.
Serve with warm, crusty Italian bread and a glass of your favorite Italian wine.