Chicken Scarpariello
A hearty Italian dish featuring chicken thighs and sausage, simmered in a tangy sauce with potatoes and peppers.
Equipment
- Large oven-safe pan
Ingredients
Main Ingredients
- 1 cup extra virgin olive oil divided
- 1.5 pounds Italian sausage
- 3 pounds chicken thighs trimmed
- 1 tablespoon Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 2 pounds small potatoes halved
- 2 large red bell peppers sliced
- 15 cloves garlic halved
- 0.75 cups red wine vinegar
- 1.25 cups no-sodium chicken stock
- 3 large hot cherry peppers quartered and deseeded
- 0.5 cup minced Italian flat-leaf parsley
Instructions
- Preheat the oven to 425°F (220°C) and place the rack in the middle position. Toss the halved potatoes with 6 tablespoons of olive oil, half of the salt, and half of the pepper. Spread them on a parchment-lined baking sheet, cut side down, and roast for about 30 minutes until browned. Tip: Make sure the potatoes are in a single layer for even roasting.
- In a large oven-safe pan over medium heat, add the remaining olive oil. Sear the Italian sausage until browned but not fully cooked, around 7-10 minutes. Remove the sausages, let them cool, then slice into bite-sized pieces.
- Cook the bell pepper slices in the same pan until they start to soften. Remove and set aside with the sausage, covering with foil to keep warm.
- Pat dry the chicken thighs, season with the remaining salt and pepper, and sear them in the pan until golden and crispy on both sides. Work in batches if needed. Transfer the seared chicken to a plate and cover with foil.
- If there is excess oil in the pan, leave about 1/4 cup. Sauté the garlic until golden, then add the cherry peppers and cook for 2 minutes.
- Pour in the vinegar, increase the heat, and boil for 5-7 minutes until reduced by half. Scrape the pan to incorporate all the flavors.
- Add the chicken stock, bring to a boil, reduce by half (about 5 minutes), then turn off the heat.
- Return the bell peppers, sausage, and potatoes to the pan. Nestle the chicken pieces, skin side up. Spoon the sauce over everything, cover tightly with foil, and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until the chicken reaches 185-195°F (85-90°C) internally.
- Just after cooking, add parsley, toss, and serve hot. Enjoy!
Notes
For added flavor, consider marinating the chicken in herbs and spices before cooking.