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Chicken Scarpariello

Cook Time 1 hour
Servings 4

Ingredients

  • 2 chicken breasts, halved, bone in skin on
  • 4 chicken thighs, bone in skin on
  • 2 tbsp olive oil
  • 4 small red potatoes
  • 2 bell peppers
  • 2 jalapeno peppers
  • 1 large onion
  • 3 cloves garlic, minced
  • 4 links hot italian sausage
  • 1 jar (12 oz) hot cherry peppers, drained and sliced
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup red wine vingear
  • 1/4 cup brine from the hot cherry peppers
  • 1 tbsp dried oregano
  • salt and pepper

Instructions

  1. Preheat the oven to 400.

  2. Cut your potatoes into quarters and place in a small pot of cold water on the stove. Bring to a boil and let cook for 5 minutes to par-boil the potatoes. The strain and set aside.

  3. Heat olive oil in a large dutch oven over high heat.

  4. Generously salt and pepper the skin of the chicken. Sear the chicken in batches. Start with the skin side down for 3-4 minutes until crispy, the flip and cook for another 3-4 minutes. Place the chicken on a plate and set aside. Repeat with remaining chicken pieces.

  5. Cook the sausage for 3-4 minutes per side. Remove from the pan and slice into 1/4-1/2 in slices and then set aside.

  6. While the chicken and sausage are cooking, slice the bell peppers, jalapeno peppers and onions into long thin slices and mince the garlic cloves.

  7. After you remove the sausage from the pot, add in the bell peppers, jalaeno peppers, onions, garlic. Cook for 5 minutes, stirring occassionaly, until the vegetables begin to soften and brown.

  8. Add in the potatoes, cherry peppers and cooked sausage and cook for 1 minute.

  9. Pour in the chicken stock, wine, red wine vinegar, pepper brine and oregano into the pot with the vegetables. Allow to come to a simmer.

  10. Pour all the contents from the pot into a large roasting pan and nestle the chicken pieces, skin side up, in the pan.

  11. Place in the oven and bake for 30 minutes until cooked through. Serve hot.