Chicken Scarpariello

Shout out to James Delmage and his super YouTube channel “Sip and Feast”! This is apparently an Italian Long Island classic - who knew? But it is fantastically delicious. The vinegar and cherry peppers give the glossy wine and broth sauce a rich kick and you have everything you need for a complete meal.

I made this for our son and his young family - working, and busy, and they chowed down happily! This is a crowd pleaser.

1-1/2 lb petite potatoes, halved

4 links Italian sausage (about 3/4 lb)

1 red and 1 yellow pepper, sliced

3 lb chicken thighs, trimmed

4 cloves garlic, sliced

1 cup dry white wine

3/4 cup red wine vinegar

3-5 sweet-hot jarred cherry peppers, quartered, stems removed

1 cup low sodium chicken stock

1 tsp dried oregano or Italian herbs

Preheat oven to 400F. Toss potatoes with olive oil, salt and pepper in a bowl. Transfer to a sheet pan (parchment paper optional). Roast for about 30-40 minutes.

While the potatoes roast, brown sausage in an oiled skillet on two sides for about 8-10 minutes total. You don’t need to cook them through; just enough to be able to slice.

Remove sausage from pan and toss in bell pepper. Brown over medium heat for about 5 minutes, adding a dash more olive oil if necessary. Remove peppers to a bowl.

Now reheat skillet and add a dash more olive oil. Brown the chicken thighs, skin side down. Place them into the pan and DO NOT TOUCH them. Let them brown a good 4-5 minutes over medium heat, until the skin becomes crispy and browned. Flip and cook meat-side down for another 3-5 minutes. Remove chicken to a bowl. Chicken will cook through with further oven roasting.

Add garlic to skillet and cook 2-3 minutes, stirring often. Carefully add wine and vinegar and bring to a gentle boil while you scrape up the delicious flavor fonds off the bottom. Reduce liquid to half. Now add chicken stock and cherry peppers. Reduce liquid about another 5 minutes.

Return potatoes, sausage and peppers into sauce and toss well.

Transfer mixture to a large sheet pan (ideally with relatively high sides). Nestle thighs into potato-sausage mixture. Cover pan with aluminum foil and bake 20 minutes (400F).

Remove aluminum foil and bake another 15-20 minutes, until well browned. You could broil under a broiler if you want it especially browned - but WATCH CAREFULLY because it could burn quickly under the broiler.

Plate and serve.

Serves 4-6.

Comments

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