Chicken scarpariello
Makes
4
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella, in her chef hat, picks through the bowl of cut sausage at the counter beside the pan.
Ingredients
Bone-in, skin-on chicken thighs: 4, about 2 pounds
Italian sausage, hot or sweet: 3 links, about 3/4 pound, cut into chunks
Mini sweet peppers, mixed colors: 8 oz, halved
Red onion: 1, cut into wedges
Garlic: 4 cloves, sliced
Olive oil: 3 tablespoons
Jarred pickled peppers: 1/3 cup, plus 2 tablespoons of their brine
Dry white wine: 1/2 cup
Dried oregano: 1 teaspoon
Fresh sage: 3 or 4 sprigs
Salt and black pepper: to taste
Method
Pat the chicken dry and season it with salt and pepper.
Heat 1 tablespoon of the oil in a wide pan over medium-high heat. A grown-up handles the hot oil.
Sear the chicken skin side down for 6 to 8 minutes until golden. Flip it for 2 minutes, then move it to a plate.
Brown the sausage chunks in the same pan for 5 minutes. Move them to the plate.
Pour off most of the fat. Add the rest of the oil, then the sweet peppers, onion and garlic. Cook 5 minutes until soft and a little charred.
Add the pickled peppers, the brine and the wine. Scrape up the browned bits and simmer 2 minutes.
Sprinkle in the oregano. Set the chicken back in, skin side up, add the sausage and tuck the sage on top.
Simmer partly covered over medium-low heat for 20 minutes. The chicken must reach 165°F and the sausage 160°F inside.
Rest 5 minutes. Spoon the pan juices over each plate.
