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Per serving
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- 1
Roast the potatoes
Heat the oven to 425F with the rack in the middle. Cut the baby potatoes in half. Toss them with 6 tablespoons of the olive oil and season with half the salt and pepper, then spread them cut side down on a parchment-lined sheet pan. Roast 30 minutes, until the bottoms are deep golden and crisped. Don't rush this — a potato that browns properly in the fat is a different animal than one that just steams.
- 2
Brown the sausage
Heat a large oven-safe pan over medium with the remaining olive oil. Add the whole Italian sausage links and sear until browned on the outside but not cooked through, 7 to 10 minutes. Pull them out, and once cool enough to handle, slice into bite-sized pieces. Leave the fond in the pan — that's flavor you paid for.
- 3
Soften the peppers
Slice the red bell peppers into quarter-inch strips. Add them to the same pan and cook a few minutes until they start to soften. Set them aside with the sausage and tent with foil to keep warm.
- 4
Sear the chicken
Dry the chicken thighs very well with paper towels — wet chicken will never crisp — and season with the rest of the salt and pepper. Sear skin side down in the same pan until golden and crisp, then flip and cook another 3 to 4 minutes. Work in batches so you don't crowd the pan, adding a little more oil if needed. Move to a plate and tent with foil.
- 5
Bloom the garlic and cherry peppers
If the pan is swimming in fat, pour some off, leaving about a quarter cup. Halve the 15 cloves of garlic and quarter the cherry peppers, discarding the seeds. Add the garlic and saute until golden, then add the cherry peppers and cook 2 minutes. This is the backbone of the dish — sweet, sharp, and a little fiery.
- 6
Build the vinegar sauce
Pour in the white wine and red wine vinegar and turn the heat to high. Boil 5 to 7 minutes until reduced by half, scraping up all the brown bits with a wooden spoon. Add the chicken stock, bring back to a boil, and reduce by half again, about 5 minutes. Turn off the heat. Reducing in stages is what gives you a glossy, concentrated sauce instead of a thin puddle.
- 7
Bring it together and bake
Return the bell peppers, sausage, and potatoes to the pan and toss to coat. Nestle the chicken in skin side up and spoon sauce over everything. Cover tightly with foil and bake at 425F for 20 minutes, then remove the foil and bake another 15 to 20 minutes, until the chicken reaches 185 to 195F. Dark meat wants to go past the usual number — that's when it turns tender.
- 8
Finish with parsley
Mince the flat-leaf parsley and, the moment the chicken comes out, toss it through the whole pan. Serve right away, family style, straight from the pan. A little crusty bread to drag through that sauce wouldn't hurt anybody.
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Chicken Scarpariello
Created by: PastaAndProsciutto
Ingredients
- 1/2 cup extra virgin olive oil
- 1 1/2 lb Italian sausage
- 3 lb chicken thighs
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 lb baby potatoes
- 2 red bell pepper
- 15 garlic
- 1 1/4 cup dry white wine
- 3/4 cup red wine vinegar
- 1 1/4 cup chicken stock
- 3 hot cherry peppers
- 1/2 cup flat-leaf parsley
Instructions
- Roast the potatoesHeat the oven to 425F with the rack in the middle. Cut the baby potatoes in half. Toss them with 6 tablespoons of the olive oil and season with half the salt and pepper, then spread them cut side down on a parchment-lined sheet pan. Roast 30 minutes, until the bottoms are deep golden and crisped. Don't rush this — a potato that browns properly in the fat is a different animal than one that just steams.
- Brown the sausageHeat a large oven-safe pan over medium with the remaining olive oil. Add the whole Italian sausage links and sear until browned on the outside but not cooked through, 7 to 10 minutes. Pull them out, and once cool enough to handle, slice into bite-sized pieces. Leave the fond in the pan — that's flavor you paid for.
- Soften the peppersSlice the red bell peppers into quarter-inch strips. Add them to the same pan and cook a few minutes until they start to soften. Set them aside with the sausage and tent with foil to keep warm.
- Sear the chickenDry the chicken thighs very well with paper towels — wet chicken will never crisp — and season with the rest of the salt and pepper. Sear skin side down in the same pan until golden and crisp, then flip and cook another 3 to 4 minutes. Work in batches so you don't crowd the pan, adding a little more oil if needed. Move to a plate and tent with foil.
- Bloom the garlic and cherry peppersIf the pan is swimming in fat, pour some off, leaving about a quarter cup. Halve the 15 cloves of garlic and quarter the cherry peppers, discarding the seeds. Add the garlic and saute until golden, then add the cherry peppers and cook 2 minutes. This is the backbone of the dish — sweet, sharp, and a little fiery.
- Build the vinegar saucePour in the white wine and red wine vinegar and turn the heat to high. Boil 5 to 7 minutes until reduced by half, scraping up all the brown bits with a wooden spoon. Add the chicken stock, bring back to a boil, and reduce by half again, about 5 minutes. Turn off the heat. Reducing in stages is what gives you a glossy, concentrated sauce instead of a thin puddle.
- Bring it together and bakeReturn the bell peppers, sausage, and potatoes to the pan and toss to coat. Nestle the chicken in skin side up and spoon sauce over everything. Cover tightly with foil and bake at 425F for 20 minutes, then remove the foil and bake another 15 to 20 minutes, until the chicken reaches 185 to 195F. Dark meat wants to go past the usual number — that's when it turns tender.
- Finish with parsleyMince the flat-leaf parsley and, the moment the chicken comes out, toss it through the whole pan. Serve right away, family style, straight from the pan. A little crusty bread to drag through that sauce wouldn't hurt anybody.