Chicken Scarpariello

Ingredients

1 tablespoon vegetable oil
8 ounces sweet Italian sausage, casings removed
2 pounds bone-in split chicken breasts, trimmed of rib sections and cut crosswise into 2 or 3 pieces
Salt and pepper
1 onion, halved and sliced 1⁄4 inch thick
1 large red bell pepper, stemmed, seeded, and cut into 1⁄4-inch strips
3–5 jarred pickled hot cherry peppers, stemmed, seeded, and cut into 1⁄4-inch strips
3 garlic cloves, minced
3⁄4 cup plus 1 tablespoon low-sodium chicken broth
1⁄3 cup white wine vinegar, plus extra as needed
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add sausage and cook, breaking it up into 1⁄2-inch pieces with wooden spoon, until browned, about 3 minutes. Remove sausage with slotted spoon and transfer to paper towel–lined plate. Pour off all fat left in skillet into bowl and reserve; wipe out skillet with paper towels.
Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly brown on second side, about 3 minutes. Transfer chicken to large plate. Pour off all fat left in skillet into bowl with sausage fat; wipe out skillet with paper towels.
Heat 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Add onion and cook until beginning to soften, about 2 minutes. Add bell pepper and cherry peppers and cook, stirring occasionally, until bell pepper begins to soften, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 3⁄4 cup broth, vinegar, and sugar, scraping up any browned bits, and bring to simmer.
Return sausage and chicken, along with any accumulated juices to skillet, arranging chicken pieces in single layer, skin side up, on top of peppers and onion. Transfer skillet to oven and roast chicken until breast pieces register 160 degrees, 18 to 22 minutes. Meanwhile, combine cornstarch, thyme, and remaining 1 tablespoon broth in bowl.
Using potholders (skillet handle will be hot) remove skillet from oven. Transfer chicken to platter and let rest while finishing sauce. Being careful of hot skillet handle, stir cornstarch mixture into sauce. Bring to simmer over medium-high heat and cook until slightly thickened, 2 to 3 minutes. Off heat, season with salt, pepper, and vinegar to taste. Spoon sauce around chicken, being careful not to pour it directly over chicken. Sprinkle with parsley and serve immediately.

Chicken Scarpariello

Ingredients

Instructions

Tags

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