Chicken Scarpello

I decided to get into trying a new recipe if possible weekly .  This is Chicken  Scarpello. Sweet and spicy peppers and onions nestled with chicken in a light sauce.

The recipe called for chicken and sausage but tonight I opted for all chicken.  I never use chicken thighs and today’s I used my regular boneless chicken breast’s.  I would use bone- in chicken breasts when I make it again.  The sweet peppers really added to bring sweet  and bite together. I highly recommend this brand.

I followed the recipe almost to the tee but limited sausage and wine.  

The below recipe is as follows:

• 2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

• Kosher salt and freshly ground black pepper

• 1 tablespoon (15 ml) vegetable oil


***I didn’t use sausage

• 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700 g)

• 1 medium onion, thinly sliced (about 6 ounces; 170 g)

• 1 large red bell pepper, thinly sliced (about 6 ounces; 170 g)

***

• 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8 g)I used 1/2 tsp.dried)

• 6 cloves garlic, thinly sliced

• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60 ml) pickling liquid from the jar

• 1 cup (240 ml) dry white wine

• 1 cup (240 ml) homemade or store-bought low-sodium chicken stock

I did not use sugar. (My peppers were plenty sweet and spicy ).

• 2 tablespoons (28 g) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). 

Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively.

 Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage  and garlic, stir to combine, and cook until fragrant, about 1 minute

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

Serve with couscous or rice.