Description

AKA Chicken & Sausage. Braised chicken, Italian Sausage, peppers & onions in a sweet and tangy pan sauce.

Ingredients

4 Chicken Thighs, skin on 4 Italian Sausages links, Hot or Sweet 1 large Red Bell Pepper, cut into strips Olive oil 4-6 tablespoon,to brown the chicken, sausage and to saute the peppers & onions 1 medium white onion, cut in half and sliced into strips 3 Shallots, quartered 4 cloves garlic, minced Cherry Peppers (Pickled Hot or Sweet) to taste. I use 3 whole peppers and slice them. 2 tablespoons of the pickling juice from the Cherry Pepper jar or white vinegar. 2+ tablespoons all-purpose-flour 1 ½ cups Chicken Stock or Chicken Broth. (If you use Chicken Broth it will most likely be salted so keep that in mind). ½ dry white wine ½ teaspoon of your favorite Italian Seasoning mix. Salt & Pepper to taste Roasted Potatoes: 2 pound potatoes, peeled and cut into bite sized pieces. 2 tablespoon olive oil, enough to coat the amount of potatoes you are using. Salt & Pepper to taste

Instructions

Preheat the oven to 350 degrees F. (This will be for the Chicken & Sausage as well as the Roasted Potatoes. If you are going to serve over Roasted Potatoes: In a large bowl, add the prepared potatoes, drizzled olive oil and salt & pepper to taste and mix to coat well. Spred the potatoes in a single layer on the prepared baking sheet (I always cover the baking sheet with aluminum foil and spray it with Pam). Place the baking sheet in a preheated 350 degree F oven and bake till golden brown and tender.This will take between 35 and 45 minutes and may overlap some of the baking time with the Chicken. When The potatoes are done, remove from the oven and set aside till ready to serve. Chicken Scarpariello: Salt & Pepper both sides of the chicken thighs to taste. Over medium high heat, coat the bottom of a large frying pan with olive oil. Once the oil is slightly shimmering, place the chicken skin side down and allow it to drown. It will take 5 minutes or more, once each piece releases easily off the bottom of the pan, turn over and brown the other side. You are looking to just brown the chicken and not cook through at this point. When chicken is browned on both sides, remove to a plate and set aside. In the same pan add the sausage and repeat the browning process, again you are not looking to cook the sausage through, just browning it. When the sausage is browned, remove to a plate, cut into bite size pieces and set aside. Between the olive oil and the fat from the chicken skin/saudge, there should be enough fat to coat the bottom of the pan but if not add some additional olive oil. Add the peppers, shallots and the onions to the pan over medium heat and saute till the peppers soften slightly (About 5 minutes). Reduce heat source to medium then add the garlic and saute about 30 seconds, add the cherry peppers and vinegar. Sprinkle about 2 tablespoons all-purpose-flour over the peppers and onions and saute, stirring constantly for about 1 minute. Add chicken stock/broth, increase the heat source to medium high, and stir till the sauce begins to thicken, add the Italian Seasoning and the wine, continuing to stir until it reaches your desired thickness. Add the sliced sausage to the pan and stir to coat. Add the chicken skin side up on top (Don’t submerge into the sauce) and bake in the preheated oven for 30 minutes.

Addition Information

My grandmother always served this over roasted potatoes. Enjoy this dish alone or over angel hair pasta or even rice.

Serves

Chicken Scarpariello