Chicken Scarpariello with Sausage and Peppers

Yum yum yum! Chicken Scarpariello used to be one of my go-to dishes at Italian restaurants. I’d say this recipe from Bon Appetit is just as good as I remembered it. I like to serve with pasta and sauce on the side (even though the dish itself is very saucy - idk I’m weird!) and to serve, I’d recommend putting the skillet in the middle of the table and dipping crusty bread into it. I made minor adjustments to BA’s recipe according to what I had in my pantry and also rearranged the cooking order. They had you making the potatoes first but it’s going to likely take you longer than 30 minuts to cook the chicken and sausage so your potatoes would be done before the meal is ready. I changed it in this recipe so they’re all done at the same time.

Ingredients

1.5 lb fingerling potatoes, halved lengthwise

Olive oil

Kosher salt, fresh papper

3 links Italian sausage (your favorite kind)

4-6 chicken thighs (I used boneless) depending on size

1 large onion, chopped

1 red bell pepper, chopped

6 garlic cloves, minced

1 cup white wine (original recipe called for a dry wine but I had riesling open and used that)

1 cup chicken broth

1/2 cup chopped hot, sweet pickled Peppadew peppers in brine

1/4 cup white wine or prosecco vinegar

3 Tbsp chopped rosemary

What To Do

Preheat oven to 450.” Rinse the fingerling potatoes and let air dry until you need them.

Heat a few Tbsp oil in a large skillet (I used my cast iron and everything was snug but fit) over medium-high heat. Cook sausages, turning occasionally until browned on all sides (cook for less time if you got sausages like I did that were already cooked - it’s fine) for about 8-10 minutes.

Meanwhile, slice potatoes and toss potatoes with 3 Tbsp olive oil on a rimmed baking sheet and sprinkle with salt and pepper. Roast on lower rack until tender about 20-30 mins.

Once sausages are done, transfer them to a plate. Season chicken on both sides with salt and pepper. Cook in same skillet for about 10 minutes, turning halfway through (they will be slightly undercooked). Transfer to the plate with the sausage.

Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of the pan, under beginning to soften, about 10 minutes. Add wine and cook, stirring occasionally, for about 8 minutes until reduced. Add broth, peppers, vinegar, and rosemary and bring to a boil, cook until slightly reduced about 5 minutes. Nestle chicken into onion mixture then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausage to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through (thermometer registers 165*) about 10 minutes more.

You’re supposed to serve with the potatoes but I also like linguine and red sauce on the side and crusty bread. To serve I’d put the cast iron skillet in the middle of the table to dunk your bread in the sauce.