Chicken Scarpariello
A flavorful classic Italian-American one-pan Chicken Scarpariello features braised chicken thighs, Italian sausage, and spicy peppadew peppers.
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Instructions
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Preheat oven to 375°F.
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Pat chicken thighs dry, then season with salt, pepper, and a light dusting of flour.
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Heat olive oil in a large ovenproof skillet over medium-high heat. Brown chicken thighs on both sides for 6 to 8 minutes total, then remove to a plate.
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In the same pan, brown the sausages for about 5 minutes, then remove to the plate with the chicken.
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Reduce heat to medium, then sauté shallots and garlic in the pan for 3 minutes until softened.
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Stir in chicken stock, white wine, rosemary sprigs, and pepper brine; boil until reduced by half (8 to 10 minutes).
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Return chicken and accumulated juices to the pan, add peppadew peppers, and roast in the oven for 15 minutes.
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Slice the browned sausages and nestle them into the skillet among the chicken pieces. Continue roasting for 5 more minutes, or until chicken reaches 165°F and sausages are cooked through.