Scarpariello Chicken


Ingredients

680 g fingerling potatoes, halved lengthwise
90 ml extra-virgin olive oil, divided
kosher salt, freshly ground black pepper
3 links sweet italian sausage
6 skin-on, bone-in chicken thighs
2 large onions, chopped
½ large red bell pepper, chopped
6 garlic cloves, finely grated
240 ml dry white wine
240 ml low-sodium chicken broth
120 g chopped hot, sweet pickled peppadew® peppers in brine, drained
60 ml white wine vinegar
3 sprigs rosemary
chopped parsley (for serving)

Method

Instructions

 

  1. Position the oven racks in the upper and lower thirds, then preheat the oven to 450°F (232°C). On a rimmed baking sheet, toss 1½ lb. (680 g) of fingerling potatoes, halved lengthwise, with 3 Tbsp. (45 ml) of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. Arrange the potatoes cut side down and roast on the lower rack for 20–30 minutes, or until tender and browned on the cut sides; set aside.

  2. In the meantime, heat the remaining 3 Tbsp. (45 ml) of extra-virgin olive oil in a large skillet over medium-high heat. Add 3 links of sweet Italian sausage and cook, turning occasionally, until browned on all sides, about 6–8 minutes (they will not be fully cooked). Transfer the sausage to a plate.

  3. Season 6 skin-on, bone-in chicken thighs on both sides with salt and pepper. In the same skillet, sear the chicken skin-side down and cook, turning occasionally, until golden brown on both sides, about 8–10 minutes (they will also be undercooked). Transfer the chicken to the plate with the sausage.

  4. In the same skillet, cook 2 large chopped onions, ½ large chopped red bell pepper, and 6 finely grated garlic cloves over medium-high heat. Stir occasionally and scrape the bottom of the pan until the vegetables are tender and beginning to brown, about 10–12 minutes. Add 1 cup (240 ml) of dry white wine and cook, stirring occasionally, until reduced and the alcohol smell dissipates, about 8 minutes. Then add 1 cup (240 ml) of low-sodium chicken broth, ½ cup (120 g) of drained chopped hot, sweet pickled Peppadew® peppers in brine, ¼ cup (60 ml) of white wine vinegar, and 3 sprigs of rosemary, bringing the mixture to a boil. Cook until slightly reduced, about 5 minutes. Nestle the chicken back into the onion mixture and transfer the skillet to the upper rack of the oven, roasting for 10 minutes. Add the sausages to the skillet, pushing them into the onion mixture, and continue to roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 5–10 minutes.

  5. Garnish with chopped parsley and serve with the roasted potatoes on the side.