How to Make Chicken Scarpariello (Italian Sweet and Sour Chicken With Sausage)

By J. Kenji López-Alt · 50 min

Ingredients

Instructions

1. Heat the oven to 350°F (175°C) with the rack in the centre. Season the chicken well with salt and pepper.
2. Heat the oil in a 4 to 5 quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add the chicken skin side down and cook without moving it until well browned and crisp, about 8 minutes in total, lowering the heat if it smokes heavily. Flip and brown the second side lightly, about 3 minutes. Transfer to a large plate.
3. Without draining the pan, add the sausages and brown about 1 1/2 minutes per side. Remove from the heat, then cut each sausage into 3 to 4 slices.
4. Return the pan to the heat, add the onion and pepper, and cook, scraping up the browned bits, until soft and starting to brown, about 4 minutes. Add the sage and garlic and cook until fragrant, about 1 minute.
5. Add the pickled cherry peppers and their 1/4 cup (60ml) liquid and scrape up the browned bits. Add the wine and reduce by half, about 2 minutes. Add the stock and stir. Return the sausage to the pan, then nestle the chicken skin side up into the sauce.
6. Transfer to the oven and cook until the chicken is crisp and tender, about 30 minutes. Serve right away, spooning the sauce, vegetables and sausage around the chicken.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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