Chicken Scarpariello

By kishthecook

This is a family favorite. Hearty and rich, packed with big rustic flavors. The pickled hot cherry peppers make this dish, you can find them in Italian markets and some grocery stores. Serve with a green salad, crusty Italian bread and a hearty red wine. Bon appetito!

Ingredients

• 4 Italian sausages
• 4 boneless, skinless chicken thighs
• Extra virgin olive oil, to taste
• 2 bell peppers, sliced
• 1 onion, sliced
• 4 cloves garlic, peeled, chopped
• 2 red potatoes, sliced into half moons
• 1 large handfull sliced crimini mushrooms
• Oregano, to taste
• Basil, to taste,
• Rosemary, to taste
• 2 to 3 hot cherry peppers pickled in vinegar- remove stems and chop
• 2 to 3 tablespoons vinegar from the above jar
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 cup pureed or diced tomatoes
• Salt and pepper, to taste
• Fresh parsley, chopped
• Grated parmesan, to taste

Preparation

Step 1

Swirl olive oil in a large oven proof pan and heat over medium heat
place oven rack in center oven and preheat oven to 350° F.

Brown the sausages 4 minutes per side, set aside, slice into bite-size chunks when cool.

Season the chicken thighs with salt/pepper, brown in same pan 4 minutes each side, set aside, cut in half or large chunks. Empty pan, add a little more olive oil if needed, and then add the sliced onion. Stir.

Add bells, garlic, mushrooms and potatoes, saute 5 minutes. Add the hot cherry peppers, basil, oregano and rosemary- stir and continue to saute.
deglaze pan with marsala and scrape up the good brown bits from pan, stirring well.

Add the chicken thighs and sausage to pan, add marsala, chicken broth, tomatoes and vinegar, stir place the pan in preheated oven 20-30 minutes or until chicken is cooked through.

Remove from oven, season with salt and pepper as needed a small squeeze of fresh lemon juice is also yummy if you like to pop it up drizzle with a bit of olive oil, fresh chopped parsley and good parm cheese.