Chicken Scarpariello (w. Sausage & Peppers)
Servings: 4
Equipment
- large skillet or braiser
Ingredients
- 2-3 tbs avocado oil (or olive oil)
- 4 bone in, skin on chicken thighs*
- 4 garlic cloves smashed
- 4 sweet italian sausages
- salt & pepper
- ½ cup dry white wine (sauvignon blanc or pinot grigio)
- 3-4 sprigs oregano + more fresh leaves for serving
- 3-4 sprigs thyme
- 1 & ¾ cups chicken broth
- 1 & ½ cups pepperoncini and/or peppadew peppers ¼ cup juices
- crusty seeded bread for serving (& leftovers)
Instructions
- Brown Chicken & Sausages: Pat chicken thighs dry with a paper towel. Trim any excess skin.* Sprinkle generously with salt & pepper. Heat oil in a large skillet or cast iron over medium high with 2-3tbs avocado oil until just smoking. Add chicken skin side down & sausages. Cook until the skin is golden brown and crisp. About 5-6 minutes. Flip sausages about halfway through. Remove chicken & sausages and place them on plate. If there is a lot of oil or drippings, you can pour some out here but keep skillet hot and dirty!
- Make Broth: Add wine to hot skillet with smashed garlic, oregano & thyme. Stir often, scraping up any bits from bottom. Cook until most of the liquid is evaporated (2-3 minutes). Add 2 cups chicken broth to skillet. Bring to a boil over high heat then reduce to low heat.
- Finish Chicken: Nestle in chicken (crispy skin side up, try not to cover with too much liquid) and sausages. Simmer uncovered until chicken is cooked through (about 25 minutes or until thickest portion reaches 165°. With 5 minutes to go, stir in peppers and some of their juice. Sprinkle with extra oregano leaves or even parmesan. Serve with crusty bread.
Notes
Home Cook Notes:
- Wine: Sauvignon Blanc & Pinot Grigio, they are dry & have flavors that compliment this dish. Sub wine with: ¼ cup chicken broth + juice of 1 lemon, ¼ cup chicken broth & 3tbs white wine or sherry vinegar
- Trimming Chicken: we are searing the chicken thighs on their skin to get cripy & then flipping over to simmer half in liquid. If any chicken skin is on the underside of the thigh, I like to trim it off as it will not get crisp while cooking.
- Oven Option: Preheat oven to 400°. Place in oven after adding chicken to broth & bake 20-25 minutes or until chicken is 165°.
- Leftover Sammy: slice some sausage or chicken or both on your toasted, seeded crusty bread. Drizzle juices & add some peppers. Cover in provolone cheese & broil. It is delicious.