Chicken Scarpariello


2 lb skin on, bone in chicken thighs
Salt and pepper, to taste
4 links sweet italian sausage
1 onion, sliced
1 red bell pepper, sliced
2 tbsp fresh sage, minced
6 cloves garlic, sliced
8 pickled cherry peppers, sliced thin, with 1/4 cup pickling liquid
1 cup dry white wine
1 cup chicken stock
1 tsp sugar, or as needed


Set oven rack to the middle and preheat oven to 350F. Season chicken with salt and pepper, then heat oil in a large saute pan on medium high heat. Add the chicken skin side down and cook until browned and crispy. Lower heat if beginning to smoke. Flip and brown lightly on the other side and transfer to a plate.

Add sausage and cook until well browned on both sides. Transfer to a cutting board and let cool. Cut each one into large pieces.

Return pan to heat and add onion, bell pepper and cook, scraping up browned bits and starting to get softened. Add sage and garlic and cook for about a minute more or until fragrant.

Add the pickled cherry peppers and their liquid and stir  well. Add wine and cook until all liquid is reduced by half. Add chicken stock and sugar and stir, along with the sausage. Return chicken to pan skin side up. Transfer to oven and cook 30 minutes, or until chicken is cooked and crispy. Serve with sauce over veggies, sausage and chicken.

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