Chicken Scarpariello

This is a great weeknight recipe that’s easy to prepare. The chicken is seared in one batch, then the sausage is cooked, followed by the onion, red pepper and cherry peppers. Flour, chicken broth and cherry pepper brine is added, then the chicken is nestled on top and finished in the oven. Serves 4-6.

Recipe

3 lbs. bone-in chicken pieces (I used 2 split breasts cut in half crosswise and 2 thighs), trimmed
8 oz. sweet Italian sausage, casings removed
1 onion, halved and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
5 jarred hot (or sweet) cherry peppers, seeded, rinsed and thinly sliced (1/2 c.) + 2 T. brine
5 garlic cloves, minced
1 tsp. dried oregano
3/4 c. chicken broth
2 T. fresh parsley, chopped
1 T. vegetable oil
salt and freshly ground black pepper

Preheat oven to 350-degrees.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch ovenproof skillet over medium-high heat until just smoking. Add chicken to the skillet, skin side down, and cook without moving until well browned, about 5 minutes. Flip chicken and continue to cook until browned in second side, about 3 minutes. Transfer chicken to a plate.

Add sausage to the now empty skillet and cook, breaking up with a spoon, until browned, about 3 minutes. Transfer sausage to a paper towel-lined plate.

Pour off all but 1 T. of fat from the skillet and return to medium-high heat. Add onion and bell pepper and cook until softened and lightly browned, about 5 minutes. Add cherry peppers, garlic and oregano and cook until fragrant, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and cherry pepper brine and bring to a simmer, scraping up any browned bits.

Remove skillet from heat and stir in the sausage. Arrange the chicken pieces on top, skin side up, in a single layer in the skillet and add any accumulated juices. Transfer skillet to oven and cook 20-25 minutes until breasts register 160-degrees and drumsticks/thighs register 175-degrees.

Carefully remove skillet from oven (handle will be very hot!). Transfer chicken to serving platter. Season onion mixture with salt and pepper to taste, then spoon over chicken. Sprinkle with parsley. I served with a simple side of sautéed zucchini.