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Chicken Scarpariello

Total Time1 hour

Ingredients

  • 1 medium chicken cut up into serving pieces and well-dried
  • 250 g 1/2 lb 'sweet' Italian sausages
  • 2 bell peppers trimmed and thinly sliced
  • 1/2 medium onion finely chopped
  • 2 cloves of garlic minced
  • 125 ml 1/2 cup white wine
  • 125 ml 1/2 cup chicken broth
  • 8-10 pickled cherry peppers
  • A pinch of oregano
  • A few sprigs of fresh parsley finely minced
  • Salt and pepper to taste
  • Olive oil

Instructions

  • In a large Dutch oven or sauté pan, brown the chicken pieces in abundant olive oil. Remove the chicken and set the aside. then add the sausages to the pan and brown them, too. Remove the sausage and them set aside.
  • Add the bell pepper and onions to the pan and sauté gently for a few minutes, until the onions are translucent. Add the minced garlic and let it sauté for just a few moments, then add the wine and broth.
  • Bring the the liquid to a simmer, then add back the chicken and sausage, along with the cherry peppers and a pinch of oregano. Cover and let simmer for 10 minutes, then remove the lid and continue to simmer for 10-15 minutes more, or until the chicken has cooked through and the liquid has reduced into a sauce that clings to the chicken pieces.
  • Add the minced parsley at the last minute and serve hot.