Ingredients
- 6-8 bone-in and with skin chicken thighs
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, enough to coat a sauté pan
- 4-6 links of Italian sausage (hot or sweet), cut into bite-sized pieces
- 1 cup chopped onion (about 1 medium)
- 3-4 garlic cloves, minced
- 1 1/2-2 pounds fingerling or Yukon Gold potatoes, cut into bite-sized pieces
- 1 red bell pepper, seeded and cut into large pieces
- 8-10 pepperoncini, reserve liquid
- 1/2 cup dry white wine
- 1/2-1 cup reserved pepperoncini liquid
- 1 cup chicken stock
Directions
- Preheat oven to 350 F.
- Season chicken thighs with salt and pepper.
- Coat the surface of a sauté pan with extra-virgin olive oil and place over medium to high heat. Place chicken skin side down and cook until golden brown, about 6-8 minutes. Turn and cook for a few minutes on the other side. Add sausage and cook until browned. Remove the meat to a plate.
- Add onion to pan and cook until it begins to brown. Add garlic and cook until it become fragrant. Add potatoes, bell pepper and pepperoncini and cook a few minutes to coat well with olive oil. Add wine, pepperoncini liquid and stock then bring to a boil. Cook a couple of minutes and then transfer everything, including the meat, to a roasting pan, in a single layer.
- Place in oven and cook, uncovered, for 45-60 minutes.
https://www.cutco.com/learn/chicken-scarpariello