Chicken Scarpariello - The Chicken Dinner To End All Other Chicken Dinners

By Sip and Feast · 90 min

Ingredients

Instructions

1. Preheat oven to 425°F and set the rack to the middle level.
2. Toss the potatoes with 6 tablespoons of olive oil and half the salt and pepper. Spread them cut side down on a parchment-lined baking sheet and roast 30 minutes, until nicely browned on the bottom.
3. Heat the remaining olive oil in a large (14-inch) oven-safe pan over medium heat. Sear the sausage links 7-10 minutes total, until browned but not cooked through. Remove, and once cool enough to handle, slice into bite-sized pieces.
4. Cook the bell pepper strips in the same pan for a few minutes until just softening. Set aside with the sausage and tent with foil.
5. Dry the chicken very well, season all sides with the remaining salt and pepper, then sear skin side down in the same pan until golden and crisp. Flip and cook 3-4 minutes more, working in batches and adding oil if needed. Set aside under foil.
6. Pour off excess fat, leaving 1/4 cup in the pan. Add the garlic and sauté until golden, then add the cherry peppers and cook 2 minutes.
7. Add the white wine and vinegar, raise the heat to high and boil 5-7 minutes until reduced by half, scraping the pan with a wooden spoon.
8. Add the chicken stock, boil again and reduce by half (about 5 minutes), then turn off the heat.
9. Add the bell peppers, sausage and potatoes and toss to coat. Nestle the chicken skin side up, spoon sauce over everything, and cover tightly with foil.
10. Bake 20 minutes, then remove the foil and bake a further 15-20 minutes, until the chicken reaches an internal temperature of at least 185-195°F.
11. Off the heat, toss in the parsley and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

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