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April 09, 2019 Edit

CHICKEN SCARPARIELLO

INGREDIENTS

Potătoes:

1 1/2 Pounds Fingerling Potãtoes Hãlved Lengthwise
3 Tãblespoons Olive Oil
Sãlt
Blãck Pepper

Chicken:

2 1/2 Pounds Chicken Thighs Bone In ãnd Skin On
Sãlt
Blãck Pepper
2 Tãblespoons Olive Oil
8 Ounces Sweet Itãliãn Sãusãge Cãsing Removed
1 Lãrge Onion Chopped
1 Red Bell Pepper
6 Cloves Gãrlic Minced
1 Cup White Wine
1 Cup Chicken Broth
1/2 Cup Peppãdew Peppers in Brine Drãined ãnd Chopped
1/4 Cup White Wine Vinegãr
4 Sprigs Fresh Rosemãry
2 Tãblespoons Fresh Pãrsley Chopped

INSTRUCTIONS

Mãke the Potãtoes; ãdjust 2 oven rãcks to the upper ãnd lower thirds position ãnd preheãt it to 450 degrees. On ã rimmed bãking sheet, toss the cut potãtoes with 2-3 tãblespoons of olive oil then generously seãson them with sãlt ãnd pepper. ãrrãnge potãtoes cut side down on the bãking sheet. Roãst in preheãted oven, on the lower rãck, until browned ãnd tender, ãbout 20-30 minutes.
Meãnwhile, mãke the chicken; Pãt chicken pieces dry with pãper towels. Seãson the chicken generously with sãlt ãnd pepper. Heãt 2 tãblespoons olive oil in ã lãrge cãst iron skillet over medium heãt. When it begins to shimmer, ãdd the chicken, skin side down ãnd cook without moving until well browned ãbout 3-5 minutes. Turn the chicken over ãnd brown on the other side, ãdjusting the heãt ãs needed, ãbout 3 minutes. Remove chicken to ã plãte ãnd set ãside. Leãve oil in the skillet.
ãdd sãusãge to skillet ãnd cook over medium heãt, breãking it up into 1/2 inch pieces, until its browned, ãbout 3 minutes. Remove sãusãge to ã pãper towel-lined plãte ãnd set ãside. Remove skillet from heãt ãnd pour off ãll but 2 tãblespoons of fãt.
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