Chicken scarpariello with rigatoni

Cut the chicken thighs and the sausage into bite-size pieces.

Heat olive oil in the pan, add the sausage and chicken spread out, and brown for colour only, about 6 to 8 minutes; they finish cooking in the liquid later.

Remove the sausage, give the chicken more room to colour, then remove the chicken, leaving the browned bits in the pan.

Add onions, red peppers and yellow peppers with a splash of oil; soften 5 to 6 minutes.

Clear a spot, add garlic with a splash of oil until fragrant, and mix in.

Add white wine or vermouth and let it sizzle until reduced by about half, maybe 2 minutes.

Add chicken broth, a little red wine vinegar, the chopped pickled cherry peppers and a little oregano; bring to a simmer and mix.

Return the sausage with its juices and the chicken; mix and keep at a low simmer 6 to 8 minutes, until the meat is cooked through and the sauce starts to thicken.

Add a little extra of the brine from the cherry pepper jar.

Season with salt and pepper and mix.

Variation: serve as is on a plate with bread and a salad.

Put rigatoni in a bowl, spoon the scarpariello on top, then grate over parm and finish with a little extra virgin olive oil and parsley.