Chicken Scarpariello
Classic American-Italian recipe with juicy chicken thighs, mouthwatering sweet Italian sausage, and peppers.
Ingredients
- 3 tbsp olive oil divided
- 1 19 oz. package mild Italian sausage links
- 2.5 pounds boneless chicken thighs
- 1 tsp salt divided
- 1/2 tsp cracked pepper
- 1 medium onion chopped
- 2 red or orange bell peppers sliced into strips
- 3 cloves garlic minced
- 1 cup chicken broth divided
- 1/2 cup Jarred sweet cherry peppers coarsely chopped and seeded
- 1/2 cup liquid from cherry pepper jar
- 1 tsp dried oregano
- chopped parsley for garnish
Instructions
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Heat 1 tbsp of oil over medium-high heat.
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Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
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Heat 1 tbsp oil in the same skillet.
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Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
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Drain fat from skillet.
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Heat remaining 1 tbsp oil in the same skillet.
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Add chopped onion and 1/2 tsp salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
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Add bell peppers and garlic. Cook and stir for 5 minutes.
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Stir in half of the chicken broth. Cook until half of the liquid is reduced.
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Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
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Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
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Garnish with fresh chopped parsley.