Chicken Scarpariello with Sausage

Ingredients

• 4 Chicken thighs, skinless
• 3 Sausages
• 2 tbsp Olive oil
• 1 Medium onion, thinly sliced
• 1 Large red bell pepper, cutted into strips
• 3 clove Garlic, minced
• 0.75 cup Dry white wine
• 6 Pickled cherry peppers, chopped
• 0.5 cup Chicken broth
• 3 tbsp White wine vinegar
• 1 tbsp Oregano
• Salt and pepper, to taste

Instructions

1. 1

   1. Brown the chicken.

   Preheat the oven to 200°C (400°F). Pat the thighs dry with paper towels and season with salt and pepper. Heat the olive oil in a large skillet or oven-safe pan over medium-high heat. Add the thighs and brown for 4–5 minutes per side — they don't need to be fully cooked yet. Remove and set aside.

2. 2

   2. Brown the sausage.

   In the same pan, split open the sausages, remove the casings, and cook the filling for about 5–6 minutes. Remove and set aside with the chicken.

3. 3

   3. Cook the vegetables.

   In the same pan, add the onion and red pepper. Cook 5–7 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook about 1 minute, being careful not to let it burn.

4. 4

   4. Make the sauce.

   Add the white wine and let it boil 2–3 minutes, gently scraping the bottom of the pan to release the browned bits. Add the cherry peppers, broth, vinegar, and oregano. Mix well and simmer over medium heat 3–4 minutes, until the sauce starts to reduce.

5. 5

   5. Add the chicken and sausage.

   Pour the sausage filling into the pan. Nestle the chicken thighs into the mixture so they're partly covered by the sauce.

6. 6

   6. Finish in the oven.

   Transfer the pan to the oven and bake 20–25 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.

7. 7

   7. Serve.

   Remove from the oven and let rest a few minutes. Divide the chicken and vegetables among four plates and top with the sauce.