Chicken Scarpariello

Serves 4 to 6

WHY THIS RECIPE WORKS Chicken scarpariello is an Italian

American dish of sausage and well-browned, skin-on chicken bathed

in a spicy, garlicky sauce chock-full of bell peppers, onions, and

pickled cherry peppers. When done right, it’s a hearty weeknight

supper with bold flavors and varied textures. We wanted our version

to be bright and punchy but balanced, not too briny and not too spicy,

and with appealing textural contrast provided by the tender chicken

meat and crispy browned skin. We started by tempering the heat of

the cherry peppers by removing their seeds. For extra flavor, we

added a couple of tablespoons of the vinegary cherry pepper brine.

After browning the sausage and chicken, we sautéed the vegetables

and added ¾ cup broth and a tablespoon of flour for a sauce with the

perfect consistency—thick enough to coat the chicken and sausage

without being gloppy. We then perched the chicken on top of the

vegetables and sausage pieces to finish cooking in the oven, which

kept the chicken skin nice and crispy. We used sweet Italian sausage

to balance the spiciness of the cherry peppers. For a spicier dish,

substitute hot Italian sausage for sweet.

3 pounds bone-in chicken pieces (2 split breasts cut in

half crosswise, 2 drumsticks, and 2 thighs), trimmed

1 teaspoon table salt

½ teaspoon pepper

1 tablespoon vegetable oil

8 ounces sweet Italian sausage, casings removed

1 onion, halved and sliced thin

1 red bell pepper, stemmed, seeded, and sliced thin

5 jarred hot cherry peppers, seeded, rinsed, and sliced

thin (½ cup), plus 2 tablespoons brine

5 garlic cloves, minced

1 teaspoon dried oregano

1 tablespoon all-purpose flour

¾ cup chicken broth

2 tablespoons chopped fresh parsley

1 Adjust oven rack to upper-middle position and heat oven to 350

degrees. Pat chicken dry with paper towels and sprinkle with salt and

pepper. Heat oil in ovensafe 12-inch skillet over medium-high heat

until just smoking. Add chicken to skillet skin side down and cook

without moving it until well browned, about 5 minutes. Flip chicken

and continue to cook until browned on second side, about 3 minutes;

transfer to plate.

2 Add sausage to fat left in skillet and cook, breaking up meat with

wooden spoon, until browned, about 3 minutes. Transfer sausage to

paper towel–lined plate.

3 Pour off all but 1 tablespoon fat from skillet and return to mediumhigh

heat. Add onion and bell pepper and cook until vegetables are

softened and lightly browned, about 5 minutes. Add cherry peppers,

garlic, and oregano and cook until fragrant, about 1 minute. Stir in

flour and cook for 30 seconds. Add broth and cherry pepper brine and

bring to simmer, scraping up any browned bits.

4 Remove skillet from heat and stir in sausage. Arrange chicken

pieces, skin side up, in single layer in skillet on top of sausage and

vegetables and add any accumulated juices; transfer skillet to oven.

Cook, uncovered, until breasts register 160 degrees and

drumsticks/thighs register 175 degrees, 20 to 25 minutes.

5 Carefully remove skillet from oven. Transfer chicken to serving

platter. Season onion mixture with salt and pepper to taste, then

spoon over chicken. Sprinkle with parsley. Serve.