CHICKEN SCARPARIELLO WITH SWEET CHERRY PEPPERS AND SAUSAGE

This one-pan Southern Italian dish is not one I was familiar with until recently and it has become one of my favorite dishes to make. You can serve this over pasta, like rigatoni or penne or serve with some good crusty bread to dip in the amazing broth, or both! This is definitely company worthy and easy to make.

INGREDIENTS:

2lbs. boneless skinless chicken thighs, cut into chunks

Kosher salt & fresh ground pepper

1 link spicy Italian sausage, casing removed*

1 link sweet Italian sausage, casing removed*

Olive oil

8 garlic cloves, thinly sliced

1 small yellow onion, thinly sliced

1/2 cup white wine

1 large rosemary sprig

2 cups reduced-sodium chicken broth or homemade stock

1 lemon

4-6 sweet cherry peppers, cut in half

Italian parsley, chopped (optional for garnish)

*NOTE: I bought the sausage from Whole Foods. You can find these at a local butcher as well.

DIRECTIONS:

Dry the chicken thighs well with paper towels and season with salt and pepper. Heat a dutch oven or large cast iron pan or skillet over medium heat. When the pan is hot, add enough oil to just thinly coat the bottom. Heat the oil for a minute or two until hot. Increase the heat a little so that it’s between medium and medium high and add the chicken in a single layer (do not crowd the pan) and cook in batches for about 3-4 minutes per side, or until the chicken releases from the pan without tearing. Place on a plate and set aside. It won’t be cooked through at this point.

Tear the sausage into small bites, almost like a mini meatball and cook in the pan on both sides until lightly browned. Set aside on the plate with the chicken.

Add the sliced garlic to the pan and cook until it is lightly browned on all sides. With a slotted spoon, add it to the plate with the chicken and sausage.

Now add the onion to the pan and cook, stirring almost constantly until the onions are softened and are starting to brown. Pour in the white wine and stir, cooking for about 3 minutes at a low bubble.

You can now add the chicken, sausage and garlic back to the pan, along with any accumulated juices. Add the chicken stock, cherry peppers (seeds and all), rosemary branch and lemon juice and stir the mixture well. Season with a pinch of salt and pepper. Bring to a gentle boil and then reduce the heat so that it is just gently simmering. You’ll just need to cook it for about 10 minutes. You can leave at a simmer on the lowest setting for a little while if if you are entertaining and need to make it ahead.

Taste the sauce to see if it needs more salt and pepper and then serve along with bread or over pasta. You don’t want to waste that sauce! Garnish with parsley if you want.