Chicken Scarpariello

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 Italian sausage links
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 4 clove garlic
• ½ cup cherry peppers (or other pickled hot peppers)
• 2 potato
• 1 cup chicken broth
• ½ cup white wine
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown and crispy, about 6-8 minutes per side. Remove chicken and set aside.
3. Add Italian sausage links to the same skillet and brown on all sides. Remove sausage and set aside.
4. Add sliced bell peppers, chopped onion, and diced potatoes to the skillet. Sauté until vegetables begin to soften, about 8-10 minutes. Stir in minced garlic and cook for 1 minute more.
5. Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth, red wine vinegar, and cherry peppers (and some of their liquid). Bring to a simmer.
6. Return chicken thighs and sausage to the skillet, nestling them among the vegetables. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
7. Remove from oven. Let rest for a few minutes before serving. Garnish with fresh parsley, if desired.