Get Ready For A Burst Of Flavors With This Chicken Scarpariello Recipe

4 bone-in, skin-on chicken thighs

2 t kosher salt

1/2 t ground black pepper

2 T Chicken fat (other animal fat will do)

1 pound (4 to 6 links) sweet or hot Italian sausages

1 large, sweet onion, cut into 1/2-inch strips

2 red bell peppers, cut into 1/2-inch strips

6 cloves garlic, sliced thinly

1 (6-inch) stem fresh rosemary, stem removed and leaves chopped

1/2 C chicken stock

1/2 C dry white wine

1/4 C brine from pickled peppers

1 heaping C whole pickled peppers (cherry, peppadew, banana, or pepperoncini)

1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)

Preheat the oven to 350°F.

Season the chicken thighs all over with salt. If possible, do this an hour in advance.

Before cooking, sprinkle with the pepper.

Heat the fat in a 4 to 6-quart braiser or Dutch oven over medium heat. When the fat is

shimmering, add the chicken thighs skin side down. Allow them to sear until the chicken

skin releases easily from the pan and has become crispy and golden brown, 6 to 8

minutes. Using tongs, flip the chicken thighs and cook them for 3 more minutes.

Transfer them to a plate.

Add the sausages to the pot and sear them for about 1 minute, until they are nicely

browned. Flip the sausages and sear for 1 more minute, then transfer to the plate with

the chicken thighs.

Add the vegetables and cooking liquids and simmer.

Add the onion, bell peppers, garlic, and rosemary to the pot and cook until the onions

are beginning to soften and become translucent, about 5 minutes.

Add the chicken broth, white wine, and pepper brine and stir, using a wooden spoon to

nudge up any browned bits from the bottom of the pan. Bring the liquid up to a simmer,

then cook for about 5 minutes, allowing some of the liquid to evaporate.

Add the meat, potatoes, and pickled peppers, and finish cooking in the oven.

Add the chicken thighs skin side-up and sausages back to the pot, nestling them in

amongst the vegetables. Nestle the pickled peppers and potatoes around the chicken

thighs and sausages and spoon some of the cooking liquid over the potatoes. It’s okay if

everything isn’t covered by liquid.

Cover the pot, then transfer it to the oven. Let cook for about 45 minutes, until the

chicken and potatoes are tender and cooked through. Taste the sauce and season with

more salt and black pepper if needed. Enjoy!

Adapted from Simply Cooking