Chicken Scarpariello

One of my favorite weeknight meals.




Season the chicken thighs with salt and pepper on both sides. 

In a oven safe cast iron pan on medium/high heat, add some oil and sear the chicken thighs skin side down for 7–10 minutes or until the skin is nice and crispy. Flip the chicken and sear on the other side for about 3 minutes. Remove from the pan and set aside. Next, sear the sausages on both sides then remove from the pan and set aside. 

In the same pan, reduce the heat to medium, add the onions and shallots. Caramelize the onions slightly then add the red bell peppers. Sauté for 3-5 minutes then add the garlic and sauté till fragrant for 1 minute. Sprinkle in the flour, give it a stir, and deglaze with the wine. Reduce the wine for a few minutes then add the chicken stock, thyme, rosemary, hot cherry peppers, and some of the pepper brine. Bring to a simmer and season with salt and pepper. Add the vinegar and give the sauce a taste then adjust the seasoning to your liking.

Next add the sausage and chicken back to the pan making sure to keep the chicken skin above the liquid so it stays crispy. Place in the oven set to 350 degrees Fahrenheit for 30-40 minutes or until the chicken and sausage are cooked to 165 degrees internally. Sprinkle with freshly chopped parsley. 

Serve with roasted potatoes or rice on the bottom of the plate followed by some of your delicious chicken scarpariello. 



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