Chicken Scarpariello with Peppers
Easy classic Italian-American one pot dish with braised chicken thighs, Italian sausage and pickled peppers
Servings: 4
Ingredients
- 4 bone-in chicken thighs (4 oz. each) with skin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoon extra-virgin olive oil
- 4 sweet Italian sausages (4 oz each)
- 1/2 cup dry white wine
- 6 small garlic cloves gently smashed
- 3 oregano sprigs
- 1 1/2 cups lower-sodium chicken broth
- 2 cups mixed jarred pickled peppers, drained such as peperoncini, peppadews, and sweet cherry peppers
- 1 tablespoon fresh oregano leaves
- Crusty bread for serving
Instructions
- Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)
- Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.
- Add broth to skillet; bring to a boil over high. Carefully nestle chicken and sausages in broth mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.
- Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves; serve with crusty bread.