Ingredients
- 1 pound small red potatoes cut into wedges
- 2 tablespoons olive oil plus extra, for searing chicken
- Salt to taste
- Black pepper to taste
- 4 bone-in, skin-on chicken thighs
- 1 pound Italian sausage sliced
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 5 cloves garlic minced
- 1/3 cup dry white wine
- 8 pickled cherry peppers with 1/4 cup of brine
- 2/3 cup low-sodium chicken broth
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 350°F. Toss potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
- Heat olive oil in a large Dutch oven over medium heat. Pat the chicken thighs dry and season with salt and pepper. Sear skin-side down for 6-8 minutes until golden and crisp, then flip and sear for another 3-4 minutes. Remove the chicken and set aside.
- Add the Italian sausage slices to the same pan and cook until browned on both sides, about 3-4 minutes. Remove the sausage and set aside.
- Place the sliced onion, bell peppers, and minced garlic into the pan. Sauté for about 4 minutes until softened and fragrant, scraping up any browned bits from the bottom.
- Pour in the dry white wine along with the pickled cherry pepper brine. Let the liquid simmer for 2-3 minutes until slightly reduced.
- Add the chicken broth and return the chicken and sausage to the pan, nestling them into the sauce along with the whole pickled cherry peppers.
- Cover the Dutch oven with foil and transfer it to the preheated oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove the pan from the oven, stir in the chopped fresh parsley, and serve the chicken scarpariello alongside the roasted potatoes.
- Plate the chicken, sausage, and vegetables; spoon extra sauce over them and enjoy your hearty dish.