INGREDIENTS
Ingredients:
1 tosp butter
1 tbsp olive oil
8 chicken thighs, bone-in & skin-on
2 sausages uncased
1 onion peeled and sliced thin
2 red bell peppers deseeded and sliced thin
3 large garlic grated or finely minced
2 tsp fresh thyme minced
1 tsp salt + more for seasoning chicken
1/4 ts ground pepper + more for seasoning chicken
1/2 cup white wine
1.5 cups chicken broth
3 Yukon gold potatoes diced into 1/2 inch pieces
20 jarred sweet peppadew peppers
1/4 cup liquid from the peppadew peppers jar
2 tosp chopped parsley to garnish
Chicken Scarpariello
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
-Preheat oven to 375F
-Pat chicken down with a dry paper towel, season generously with salt and pepper then let sit for 15min in the fridge.
-Add butter and olive oil to an 11 inch round skillet and heat over medium-high.
-Once the butter begins to foam, add chicken, skin side down. Let cook for about 4-5 minutes or until the skin is a deep golden brown. Flip chicken and cook for 4 minutes more.
-Remove chicken and set aside. Lower the heat to medium and add uncased sausage. Use a spatula or wooden spoon to break the sausage down into small pieces. Once the sausage is fully cooked.
Remove and set aside.
-Add sliced onions, sliced red bell pepper, garlic, 2 tsp thyme, 1 tsp salt and 1/4 tsp pepper. Continue to cook the vegetable over medium heat until the onions are translucent.
-Add wine and cook for 3 minutes to let the alcohol burn off then add chicken broth.
-Add the potatoes and Increase the temperature to high to bring to a low boil. Let potatoes boil for 15 minutes uncovered.
-Remove from heat, add peppadew liquid, peppadew peppers, cooked sausage and chicken. Cook in the oven for 15 minutes or until the chicken has an internal temp of 165F.