CHICKEN SCARPARIELL

Ingredients

Main Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 lb sweet Italian sausages
• 5 medium red potatoes, cut into chunks

For the Chicken:

• 1 tablespoon flour
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pinch red pepper flakes

For the Sauce:

• 1 yellow onion, sliced
• ½ red bell pepper, sliced
• 4-6 pickled cherry peppers, chopped
• 8 garlic cloves, finely chopped
• ½ cup dry white wine
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• 2 cups chicken stock
• 2 tablespoons red wine vinegar
• ¼ cup cherry pepper brine (add a little at a time)
• 1-2 teaspoons granulated sugar (optional)

Instructions

1. Prepare the Oven:

   • Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Prepare the Potatoes and Sausages:

   • Add the potato chunks to one side of the baking sheet, drizzle with olive oil, and season with Italian seasoning, salt, and pepper.
   • Place the sausages on the other side of the baking sheet.
   • Bake in the preheated oven for 15-20 minutes. Once done, cut the sausages in half and set aside. (It's okay if they aren't fully cooked, they'll finish cooking in the oven later.)
   • Lower the oven temperature to 350°F.

3. Season the Chicken:

   • In a bowl, combine the chicken chunks with flour, salt, pepper, Italian seasoning, and red pepper flakes. Stir to coat the chicken evenly.

4. Brown the Chicken:

   • Heat an oven-safe skillet over medium-high heat with a bit of oil. When hot, brown the chicken on both sides, then set aside.

5. Cook the Vegetables:

   • In the same skillet, add the sliced onions and bell peppers. Cook for about 5 minutes until softened.
   • Add the chopped cherry peppers and cook for an additional 2 minutes.
   • Add the minced garlic and cook for 30 seconds until fragrant.

6. Deglaze and Prepare the Sauce:

   • Deglaze the skillet with the dry white wine, making sure to scrape up any browned bits from the bottom of the pan.
   • Add the chicken stock, cherry pepper brine, red wine vinegar, Italian seasoning, and dried rosemary. Stir to combine.
   • Taste and adjust seasoning, adding sugar if needed. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes.

7. Combine and Bake:

   • Add the browned chicken, partially cooked potatoes, and sausages back to the skillet, nestling them under the sauce.
   • Transfer the skillet to the oven and bake at 350°F for 45 minutes to 1 hour.

8. Finish and Serve:

   • Squeeze the juice of half a lemon over the dish and garnish with fresh chopped parsley before serving.