Ingredients: |
Ingredients: 6 T olive or canola oil
Kosher salt, freshly ground pepper
1lb. sweet or spicy Italian sausage
6 skin-on, bone-in chicken thighs or 1 whole chicken
1 large onion,
1 large red bell pepper,
6 garlic cloves,
1 T All-Purpose Flour
1 C low-sodium chicken broth
2 T pickled hot cherry peppers
1 T pickling liquid from the peppers
2 T fresh or dried rosemary
2 Tfresh or dried oregano
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Directions: |
Directions:1) Remove chicken from fridge 1 hour before cooking. 2) If using a whole chicken, break it down into (2) legs, (2) thighs, (4) breasts (cut each breast in half crosswise)...Freeze the back and wings for stock! 3) Salt the chicken liberally with kosher salt on both sides 4) Slice the bell pepper into 1/4" wide sticks. 5) Peel the onion and remove the stem and root end from the onion and cut in half end to end, slice each half (again, end to end) into 1/4" wide wedges. 6) Peel the garlic and thinly slice end to end. 7) Roughly chop the hot peppers. 8) Heat the oven to 400 degrees.
9) Heat the oil in a large skillet or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, about 5 minutes on each side. Remove the chicken to a plate. 10) Remove the sausage casings, add the sausage and sauté until brown, about 6 to 7 minutes. (They will not be cooked all the way through at this point.) Remove sausage from skillet and drain on a paper towel atop a plate. 11) Remove all but 2 tablespoons oil and sausage grease from the pot and add the bell peppers and onions and season with salt. Sauté until soft and beginning to brown, about 5 minutes. Add garlic and cherry peppers. Cook until fragrant. No more than 2 minutes. 12) Return the sausage to skillet, chicken broth, pickling liquid, oregano, rosemary, flour, and season with salt and pepper. Gently mix together. Nestle the chicken skin side up (make sure the skin is not submerged) atop the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 40 minutes. When serving, spoon sauce over the chicken and favored starch such as potatoes or pasta. |
This recipe for Chicken Scarpariello (Recipe from Rachel Jensen and Jesse Cole) is from