Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe
This Chicken Scarpariello recipe features braised chicken with sausage and peppers, creating a delicious and flavorful dish. Ready in 1 hr, serves 4.
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Cooking tools:
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Plate
- Paper towel
- Stove
Ingredients
- 2 1/2 pounds (1.14kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
- Kosher salt
- freshly ground black pepper
- 1 tablespoon (15ml) vegetable oil
- 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
- 1 medium onion, thinly sliced (about 6 ounces; 170g)
- 1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
- 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
- 6 cloves garlic, thinly sliced
- 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
- 1 cup (240ml) dry white wine
- 1 cup (240ml) homemade or store-bought low-sodium chicken stock
- 2 tablespoons (28g) sugar
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