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Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Fresh Sage: 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
Visual cue
until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively
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Step help
Step timer
8:00
Target: 8 min
Watch for
350°F; 175°C
about 8 minutes
until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively
Source
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
References
This step uses
- 2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15ml) vegetable oil
Equipment reference
- Straight-sided Sauté Pan or Dutch Oven, required
Techniques
- Preheat, Primary
- Season, Supporting
- Cook, Supporting
Full ingredient reference
- 2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
skin-on chicken thighs (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15ml) vegetable oil
- 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
- 1 medium onion, thinly sliced (about 6 ounces; 170g)
thinly sliced (about 6 ounces; 170g)
- 1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
thinly sliced (about 6 ounces; 170g)
- 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
- 6 cloves garlic, thinly sliced
thinly sliced
- 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
- 1 cup (240ml) dry white wine
- 1 cup (240ml) homemade or store-bought low-sodium chicken stock
- 2 tablespoons (28g) sugar