Chicken Scarpariello😍🍗
Ingredients:
4 bone-in, skin-on chicken thighs
Salt and pepper to taste
2 tablespoons olive oil
1/2 pound Italian sausage links, cut into 1-inch pieces
1 onion, thinly sliced
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup jarred cherry peppers, drained and halved
1/4 cup brine from cherry peppers
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Directions:
Season chicken thighs with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5-7 minutes per side. Remove chicken from skillet and set aside.
Add Italian sausage to the skillet and cook until browned, about 5 minutes. Remove sausage and set aside with chicken.
Reduce heat to medium. Add onion to the skillet and sauté until softened, about 3-4 minutes.
Add garlic and cook for 1 minute until fragrant.
Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.
Stir in cherry peppers, brine, dried oregano, and red pepper flakes (if using). Bring to a simmer.
Return chicken thighs and sausage to the skillet, nestling them into the sauce. Cover and simmer over medium-low heat for 20-25 minutes, or until chicken is cooked through.
Sprinkle with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 480 kcal | Servings: 4 servings
