Chicken scarpariello (braised chicken with sausage and pickled peppers)
J. Kenji López-Alt · ♥ 7.4K likes · 347.3K views · 23 min video
Read about sausage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
Heat oil in a straight-sided saute pan over high until shimmering; add the chicken thighs skin side down and reduce to medium-high.
- fresh sage
- fresh thyme
Sear without moving until the skin is brown and releases easily from the pan; lower the heat if it darkens too fast.
- red and green bell peppers
- ½ whole onion
Fillet the peppers off the ribs and seeds and cut into chunky strips (or dice).
Rescuing over-dark chicken; cutting peppers
Remove the seared chicken; saute the onions and peppers in the pan, with the fond on the bottom.
Sweet or hot pickled cherry peppers
- 6 cloves garlic
Cut the bottoms off the garlic, peel and smash.
- 4 whole chicken thighs
- 2 whole Italian sausage
- pickled cherry peppers
Remove the browned sausage and cut into chunks on a separate board, since the inside is still raw.
Add the garlic, sage and thyme and cook gently 15 to 30 seconds until fragrant without burning the garlic.
Aromatics, wine and stock
- 2 tbsp liquid from the cherry peppers
- 1 cup dry white wine
Add the cherry peppers, a couple tablespoons of their liquid and about a cup of dry white wine.
- water
Return the sausage, then nestle the chicken in with the skin left above the liquid.
Braise uncovered in a 375-degree oven about 30 minutes, until the chicken is cooked through, the vegetables soft and the skin crisp.
Serve chicken, sausage, vegetables and broth, with boiled potatoes, pasta or rice to soak it up; pick out the thyme stems.
Serving the brothy braise