Chicken Scarpariello

🛒 Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 1500 g · 2850 kcal
• Italian sausage links (mild or hot) 450 g · 1350 kcal
• Small red or Yukon Gold potatoes, quartered 700 g · 539 kcal
• Bell peppers (red and yellow), thinly sliced 300 g · 60 kcal
• Large onion, thinly sliced 150 g · 60 kcal
• Garlic, minced 30 g · 45 kcal
• Chicken broth 240 g · 24 kcal
• Dry white wine 120 g · 20 kcal
• Red wine vinegar 60 g · 12 kcal
• Olive oil 55 g · 495 kcal
• Fresh rosemary sprigs 5 g · 1 kcal
• Hot cherry peppers, sliced (optional) 60 g · 12 kcal
• Red pepper flakes (optional) 2 g · 7 kcal
• Freshly ground black pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Season chicken pieces generously with salt and freshly ground black pepper.
2. Heat half of the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken pieces skin-side down until golden brown and crispy, then flip and brown on the other side; remove and set aside.
3. Add sausage links to the pot and brown on all sides. Remove sausage and set aside with the chicken.
4. Add the remaining olive oil, potatoes, bell peppers, and onion to the pot. Sauté for 8-10 minutes until vegetables start to soften and slightly caramelize.
5. Stir in minced garlic, red pepper flakes (if using), and fresh rosemary; cook for 1 minute until fragrant.
6. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Stir in chicken broth and red wine vinegar, bringing the mixture to a simmer.
7. Return the seared chicken and sausage to the pot, nestling them among the vegetables. If using, add sliced hot cherry peppers. Cover the pot and transfer it to the preheated oven.
8. Bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from oven and let rest for a few minutes before serving.