Chicken Scarpariello with Roasted Potatoes

Instructions

1. 1

   Sear the Chicken and Sausage

   • Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper.
   • Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
   • Carefully place the chicken thighs skin-side down. Sear without moving for 6-8 minutes, until the skin is deeply golden brown and crisp. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate.
   • Add the sausage links to the same skillet. Cook, turning occasionally, for 5-7 minutes until browned on all sides. Remove and set aside with the chicken.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium. If there is excessive fat in the pan, pour off all but 2 tablespoons.
   • Add the sliced onions and bell peppers to the skillet. Cook, stirring occasionally, for 6-8 minutes until the onions are translucent and the peppers have softened.
   • Add the minced garlic and dried oregano, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
3. 3

   Deglaze and Build the Sauce

   • Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom.
   • Increase the heat and let the wine bubble and reduce by about half, which should take 2-3 minutes.
   • Stir in the chicken broth, sliced cherry peppers, and the cherry pepper brine. Add the fresh rosemary sprig and bring the entire mixture to a steady simmer.
4. 4

   Braise to Perfection

   • Return the seared chicken thighs (skin-side up) and the browned sausage to the skillet, nestling them among the peppers and sauce.
   • Reduce the heat to low, cover the skillet, and let it simmer gently for 20-25 minutes.
   • The dish is ready when the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
   • For the last 5 minutes of cooking, you can remove the lid to allow the sauce to thicken slightly if desired.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat. Discard the rosemary sprig.
   • Taste the sauce and adjust seasoning with more salt and pepper if needed.
   • Sprinkle generously with fresh chopped parsley.
   • Serve hot, spooning the peppers, onions, and sauce over the chicken and sausage.