Chicken Scarpariello Italian Sausage Peppers (Print Version)
Tender chicken and sausage combine with tangy peppers and rosemary in this flavorful Italian-inspired dish.
# Ingredients:
→ Main Ingredients
01 -
6 bone-in, skin-on chicken thighs (2 ¼ pounds)
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
Unbleached all-purpose flour, for dusting
05 -
2 tablespoons extra-virgin olive oil
06 -
3 sweet Italian sausage links (12 ounces total)
07 -
2 shallots, halved and thinly sliced (¾ cup)
08 -
3 cloves garlic, halved and smashed
09 -
4 rosemary sprigs
10 -
⅓ cup hot pickled cherry or Peppadew peppers, halved
11 -
2 tablespoons hot pickled cherry brine
12 -
2 cups low-sodium chicken broth
13 -
1 tablespoon fresh lemon juice
14 -
Crusty bread (optional, for serving)
# Steps:
01 -
Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess.
02 -
Heat oil in a braiser pan or large ovenproof skillet over medium-high heat. When oil shimmers, add chicken, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate.
03 -
Add sausages to the same pan and cook, turning occasionally, until browned all over but not fully cooked through, about 5 minutes. Transfer sausages to the plate with the chicken.
04 -
Reduce heat to medium. Add shallots and garlic to the pan and cook, stirring occasionally, until softened and golden in some areas, about 3 minutes.
05 -
Add rosemary and pickled pepper brine to the pan. Cook until liquid mostly evaporates, a few seconds. Add chicken broth and lemon juice; boil until liquid reduces by half, 8 to 10 minutes.
06 -
Return chicken and any accumulated juices to pan, skin-side up, along with the halved peppers. Transfer the entire pan to the oven and roast for 15 minutes.
07 -
Slice sausages on the bias into thirds. Nestle the sausage pieces into the skillet. Continue roasting until the chicken registers 165°F on a meat thermometer and the sausages are fully cooked, about 5 minutes more.
08 -
Serve warm with crusty bread, if desired.