Ingredients

• 1 medium onion, thinly sliced

• 1 red bell pepper, sliced into ½ inch strips

• 1 orange bell pepper, sliced into ½ inch strips

• 4 cloves garlic, thinly sliced

• ¼ cup juice from jar of pickled hot cherry peppers

• 6 bone-in, skin-on chicken thighs 

• Salt, to taste

• Black pepper, to taste

• 3 tablespoons olive oil

• 4 Italian sausage links

• ½ cup dry white wine

• 1 teaspoon oregano, dried

• 1 teaspoon rosemary, dried

• ½ cup pickled hot cherry peppers, sliced

• 1 cup chicken stock

• 1 pound potatoes

Steps

1. Slice the onion, bell peppers, and garlic if you haven’t done so already

2. Pat dry 6 bone-in, skin-on chicken thighs with some paper towels

3. Cut off any excess overhanging skin from the thighs so only the skin left attached to the meat remains

4. Season both sides of the chicken thighs with some salt and black pepper to taste

5. Heat 3 tablespoons of olive oil in a large saute pan over medium heat

6. Place the seasoned chicken thighs skin side down in the pan in an even layer to cook undisturbed for 7 minutes

7. Then flip the chicken thighs over to cook the other side for 7 minutes

8. After the time, remove the chicken thighs and and place in a separate large baking dish

9. Add 4 Italian sausage links to the same pan and just cook for 5 minutes, being sure to turn the as they cook to ensure even browning on all sides

10. Remove the sausages and set aside

11. Add the sliced onion and peppers to the pan and saute for 5 minutes over medium heat

12. Add the sliced garlic and stir and saute for 1 minutes

13. Pour in ½ cup dry white wine and stir to deglaze the bottom of the saute pan loosening any of the browned bits stuck to the bottom 

14. Add 1 teaspoon of dried oregano and 1 teaspoon of dried rosemary and stir to combine

15. Add a half cup of sliced hot cherry peppers, the quarter cup of pepper juice, and 1 cup of chicken stock

16. Stir again to incorporate and let the sauce simmer on medium low for a few minutes

17. In the meantime, slice the sausages on the diagonal into 1 inch size pieces

18. Chop 1 pound of potatoes into half inch size pieces

19. To the sauteed vegetables and onion, add the chopped potato and sliced sausage and gently stir to just incorporate

20. Then spoon the sausage, peppers, onion, and potatoes as well as all the juices and sauce all over the chicken thighs in the baking dish

    1. You may need to move the chicken around so it stays on top of the dish to ensure everything fits

21. Bake the chicken scarpariello in the oven at 400 degrees Fahrenheit for 40 minutes or until the chicken is fully cooked to 165 degrees and the potatoes are just tender

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