Chicken Scarpariello with Potatoes and Cherry Peppers Recipe

Ingredients

• 1 1/2 pounds bone-in skin-on chicken thighs (or drumsticks)
• 1 pound Italian sausage, cut into 2-inch pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup baby potatoes, halved
• Olive oil, for tossing
• Salt and pepper, to taste
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup chicken broth (low sodium or no sodium added)
• 1/2 cup dry white wine
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 cup jarred pickled cherry peppers, halved (mild or hot based on preference)
• 1/2 cup brine from the cherry peppers
• 2 medium red bell peppers, sliced (optional for color)
• 1 sprig fresh rosemary (or thyme)
• Fresh parsley, chopped
• Lemon wedges (optional)

Instructions

1. 1

   Prepare the Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until golden and nearly tender.

2. 2

   Cook the Chicken and Sausage: While the potatoes roast, heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper, then brown them skin-side down until crispy and golden, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside. Add the sausage pieces to the skillet and brown them on all sides for about 5 minutes. Remove and set aside with the chicken.

3. 3

   Sauté Aromatics: In the same skillet, reduce heat to medium and add the finely chopped onion. Cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.

4. 4

   Add the Liquid Ingredients: Pour in the chicken broth, dry white wine, and red wine vinegar. Stir in the dried oregano, red pepper flakes (if using), jarred pickled cherry peppers with their brine, and sliced red bell peppers. Add the sprig of rosemary or thyme. Bring the mixture to a simmer.

5. 5

   Combine and Simmer: Return the browned chicken and sausage to the skillet, nestling them into the sauce. Add the partially roasted potatoes to the skillet or baking sheet with the chicken and sausage. Spoon some sauce over the potatoes. Transfer the skillet or baking sheet to the preheated oven and roast everything together for another 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender.

6. 6

   Final Touches and Garnish: Remove from oven, discard the rosemary sprig or thyme. Spoon extra sauce over the top, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a bright finishing touch if desired.