Description
A hearty Italian American chicken dish with browned chicken, Italian sausage, peppers, potatoes, and pickled cherry peppers in a glossy sweet and tangy pan sauce.
Ingredients
Scale
- 4 bone-in chicken thighs, about 1 1/2 pounds
- 4 chicken drumsticks, about 1 1/2 pounds
- 12 ounces Italian sausage, cut into 2-inch pieces
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 5 garlic cloves, sliced
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 pound baby potatoes, halved
- 1/2 cup pickled cherry peppers, halved
- 2 tablespoons cherry pepper brine
- 1 cup chicken broth
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and place a large oven-safe skillet or braiser over medium-high heat.
- Pat the chicken dry, then season the chicken and sausage with kosher salt, black pepper, and dried oregano. In a small cup, stir together the chicken broth, cherry pepper brine, white wine vinegar, and lemon juice.
- Add the olive oil to the hot skillet. Brown the chicken for 4 to 5 minutes per side until golden, then transfer to a plate. Add the sausage and cook for 4 minutes until browned in spots, then remove it from the pan.
- Add the sliced garlic, red bell pepper, yellow bell pepper, baby potatoes, and pickled cherry peppers to the skillet. Cook for 3 to 4 minutes, stirring and scraping up the browned bits.
- Return the chicken and sausage to the skillet and pour in the broth mixture.
- Transfer the skillet to the oven and roast for 35 to 40 minutes, until the chicken is cooked through, the potatoes are tender, and the sauce has reduced to a glossy consistency.
- Scatter the chopped parsley over the top, let the dish rest for 5 minutes, then serve hot.
Notes
- For a spicier dish, use hot Italian sausage or add a few extra pickled cherry peppers.
- If the sauce reduces too much, add a splash of warm chicken broth before serving.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully in a covered skillet.
- Serve with crusty bread, rice, or polenta to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 155mg
Keywords: chicken scarpariello, Italian American chicken, chicken with sausage and peppers, braised chicken dinner, tangy chicken skillet
