Chicken Scarpariello
Colorful and so tasty, this Chicken Scarpariello is great one-pot recipe to make and by the way, it tastes even better the next day.
Ingredients
- 2 lbs. boneless, skinless chicken thighs, patted dry
- ground Himalayan pink salt, to taste and divided
- freshly ground mixed peppercorns, to taste and divided
- 1 tsp. mild paprika, or as needed and divided
- 1/2 tbsp. olive oil, plus more if needed tips & tricks
- 1 lb. mild Italian sausage with casings on
- 2 cups yellow onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1 cup red peppers, thinly sliced
- 1 cup green peppers, thinly sliced
- 4 large cloves garlic, pressed
- 1/2 cup pickled hot banana peppers (substitute peppadew peppers), roughly chopped
- 3/4 cup dry white wine
- 2 tbsp. hot banana pepper pickle juice
- 1 tbsp. Italian seasoning see Recipe
- 1/4 cup low-sodium chicken broth
- 1 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- Generously season chicken thighs on one side with salt, pepper, and paprika; set aside.
- In an oven-proof skillet, add oil and place sausage with casings on. Turn the heat on medium-low and cook until brown on all sides, about 4 to 5 minutes (won’t be fully cooked).
- Transfer to cutting board and allow to cool before cutting the links into 1 ½-inch pieces.
- Return skillet and about 2 tbsp. fat from sausages on the stove and increase heat to medium (add more oil if needed).
- When hot, working in batches, add chicken thighs, seasoned side down. Generously season the top with salt, pepper, and paprika.
- Cook until brown, about 2 to 3 minutes per side. Transfer to a plate while working with the remaining ones.
- Add onion slices and bell peppers; season with salt. Sauté for 3 minutes until start to soften, scraping the bottom of the pan to dislodge brown bits.
- Add garlic and quickly sauté for 30 seconds.
- Add hot banana peppers and stir to blend before pouring in white wine and pickling juice. Stir well while deglazing the skillet to remove brown bits.
- Bring to a simmer and cook for 5 minutes.
- Preheat oven to 375ºF.
- Add Italian seasoning and chicken broth; mix to blend.
- Return chicken, including any accumulated juices, and sausage pieces to the skillet. Carefully mix all the ingredients.
- Transfer skillet to preheated oven and bake for 20 minutes or until chicken thighs’ internal temperature reaches 165ºF and the sausage pieces are warmed through.
- Remove from the heat and let it rest for 5 minutes before sprinkling on some fresh chopped parsley.