You don't need to go to NYC for a classic Italian chicken dinner. This easy Chicken Scarpariello Recipe is super easy to prepare and is packed with vibrant, bright flavors.
Keyword: braised chicken, chicken scarpariello
8bone in skin on chicken thighs
1pound sausage linkssweet or hot
2bell peppersseeded and sliced
1 1/2cupsthinly sliced onion
2cupsbaby yukon gold potatoescut in half
1/2cupdry white wine
3/4 cup chicken stock
8pickled cherry pepperssweet or hot
1tbspfresh chopped basil
Preheat the oven to 400˚F.
Season the chicken with salt and pepper. Set aside.
Heat the oil in a large dutch oven or deep skillet over medium heat. Add the chicken, skin side down, to the pot. Cook until crispy and golden, approximately 5-7 minutes. Flip the chicken and cook for an addiional 5-7 minutes. Transfer to a plate and keep warm.
Add the sausage to the pan and cook until browned on all sides. (The sausage will not be cooked all the way through at this point.) Transfer to the same plate as the chicken.
Pour off all but 2 tablespoons fat and return the pot to the heat. Add the onions and peppers, cooking until slightly softened and beginning to brown, approximately 4-5 minutes. Stir in the garlic and Italian seasoning. Cook for an additional 1 minute.
Add the wine to the pan and deglaze, scraping up the brown bits with a wooden spoon. Cook until reduced by half.
Return the chicken and sausage to the pot. Add the potatoes, cherry peppers, 1/4 cup of the cherry peppery juice from the jar and chicken stock.
Transfer the pot to the oven and roast for 35-40 minutes or until the chicken and potatoes are cooked through.
Serve the chicken, sausage and vegetables with the sauce. Garnish with chopped oregano and basil.