Chicken Scarpariello
Serves 3-4
Ingredients
4-5 bone-in skin-on chicken thighs (about 1 3/4 lbs)
12 oz Italian sausages (three large links or four small links)
1-2 bell peppers, sliced
1 medium onion, sliced
7-8 jarred peppadew peppers, plus a splash of pickling brine
3 TB olive oil
4 garlic cloves, roughly chopped
2 rosemary sprigs
1 cup low-sodium chicken broth
1 TB unsalted butter
salt and freshly ground black pepper
Directions
Heat the oven to 350F.
Add oil to a high-sided skillet or Dutch oven and heat over medium-high heat to shimmering. Slice chicken a little along each side of the bones to help with even cooking, then season both sides with salt and pepper. Place the chicken in the heated skillet, skin side down, and cook until the skin pulls away from the pan easily and is golden, about 10 minutes. Turn over and cook on the second side about 3 minutes. Remove to a plate and set aside.
Cut the heat back to medium, add the sausages, and brown 3-5 minutes on each of two sides. Remove to the plate with the chicken.
Increase the heat to medium-high and add in the bell pepper and onion slices, cooking until they just start to soften, 5-6 minutes. Scrape up any fond from the pan while stirring. Add in the garlic and rosemary and cook another minute, until fragrant, stirring constantly.
Slice each sausage into 4-5 pieces each and add to the pan, then add the peppadew peppers, a splash of the pickling brine, and the chicken broth. Bring to a boil.
Nestle the chicken thighs, skin side up, into the pepper-and-sausage mixture, being careful to leave the skin exposed, then bake in the oven until the chicken skin is crispy and the chicken is cooked through, about 45 minutes. Remove from the oven.
Using tongs, remove the chicken and add the butter to the pan, stirring as it melts into the sauce. Serve immediately with crusty bread.
Recipe a combination of ones from Food & Wine, Serious Eats, various YT videos, and me
The CookingBites recipe challenge: garlic
Serves 3-4
Ingredients
4-5 bone-in skin-on chicken thighs (about 1 3/4 lbs)
12 oz Italian sausages (three large links or four small links)
1-2 bell peppers, sliced
1 medium onion, sliced
7-8 jarred peppadew peppers, plus a splash of pickling brine
3 TB olive oil
4 garlic cloves, roughly chopped
2 rosemary sprigs
1 cup low-sodium chicken broth
1 TB unsalted butter
salt and freshly ground black pepper
Directions
Heat the oven to 350F.
Add oil to a high-sided skillet or Dutch oven and heat over medium-high heat to shimmering. Slice chicken a little along each side of the bones to help with even cooking, then season both sides with salt and pepper. Place the chicken in the heated skillet, skin side down, and cook until the skin pulls away from the pan easily and is golden, about 10 minutes. Turn over and cook on the second side about 3 minutes. Remove to a plate and set aside.
Cut the heat back to medium, add the sausages, and brown 3-5 minutes on each of two sides. Remove to the plate with the chicken.
Increase the heat to medium-high and add in the bell pepper and onion slices, cooking until they just start to soften, 5-6 minutes. Scrape up any fond from the pan while stirring. Add in the garlic and rosemary and cook another minute, until fragrant, stirring constantly.
Slice each sausage into 4-5 pieces each and add to the pan, then add the peppadew peppers, a splash of the pickling brine, and the chicken broth. Bring to a boil.
Nestle the chicken thighs, skin side up, into the pepper-and-sausage mixture, being careful to leave the skin exposed, then bake in the oven until the chicken skin is crispy and the chicken is cooked through, about 45 minutes. Remove from the oven.
Using tongs, remove the chicken and add the butter to the pan, stirring as it melts into the sauce. Serve immediately with crusty bread.
Recipe a combination of ones from Food & Wine, Serious Eats, various YT videos, and me
The CookingBites recipe challenge: garlic
