Chicken Scarpariello

You need to make this italian dish, chicken scarpariello - perfect weeknight cozy dinner

Ingredients

6 bone-in, skin on chicken thighs and/or drumsticks
2 raw links pork sausage (1 sweet and 1 hot), sliced in 1 1/2 inch pieces
Mini yukon gold potatoes
All purpose flour, for dusting
6 cloves of garlic, smashed and cut into 4’s lengthwise
1/2 an onion, sliced
1/2 a red pepper, sliced
Around 4-5 cherry peppers or Peppadew pickled peppers (more if you like it spicy), sliced
1/4 cup + 2 tbsp olive oil
1/2 cup white wine
2 cups of low-sodium chicken stock
2 tbsp red wine vinegar or pickled pepper juice
2 tbsp butter
Juice of 1 lemon
2 rosemary springs and/or dried oregano
Salt & pepper
Parsley

1
Preheat the oven to 400 degrees with a sheet pan inside (let heat for about 5-10 minutes), meanwhile half potatoes and place cut side down on warmed sheet pan with 2 tbsp of olive oil, some of the rosemary or oregano, and season with salt and pepper - let bake for 20 minutes or so until crispy ont he bottom
2
Now prep your chicken - season with salt and pepper and dust in flour then cut all the veggies
3
In a large pan on medium-high heat add some of the olive oil and sear off the sausage until browned, remove from pan
4
If the pan needs more oil, add more and sear chicken on both sides until browned, remove from pan
5
Add the rest of your olive oil and slowly cook off veggies starting with onions, peppers, pickled peppers, and add garlic once these have softened slightly
6
Now add white wine and cook off for 3 minutes, add chicken broth, lemon juice, red wine vinegar or pickled pepper juice, rosemary springs, and dried oregano
7
Add chicken and sausage back in and cover to simmer for about 20 minutes
8
Finish the sauce with butter, more salt and pepper if needed, add crispy potatoes in, and top with parsley!