Chicken scarpariello

Preheat the oven to around 400.

Slice the bell pepper thin; halve and peel the shallots, leaving them in halves.

Heat oil in the Dutch oven until shimmering.

Season the chicken skin with salt and pepper and lay it skin side down; season the other side and leave undisturbed seven to ten minutes until the skin is well browned.

Turn and cook the second side two to three minutes until a little golden; remove the chicken.

Pour off some of the fat and sear the sausages on all sides for colour, not cooking through.

Remove the sausages; add the peppers and shallots with a pinch of salt and cook until coloured and slightly softened.

Add a pinch of fennel seeds and a small pinch of dried rosemary.

Stir in a little flour to thicken the sauce, then the wine; let it cook out, scraping up the brown pieces, and reduce.

Add the stock and bring to a simmer; add the cherry peppers and a little of their brine and bring to a boil.

Taste and add about a tablespoon of red wine vinegar.

Return the sausages around the pan and nestle the chicken in with its crispy skin kept above the sauce.

Bake about 20 to 25 minutes until the sauce is thick like a gravy.

Finish with fresh parsley.