Chicken Scarpiello

Filed under Poultry Sausage

Prep: 25 min | Cook: 50 min | Servings: 6

Recipe courtesy Anne Burrell. The finished dish should be slightly soupy, spicy, and delicious.

Ingredients

  • Olive oil, extra-virgin
  • 1 lb Italian sausage, fennel sausage, cut into bite-size pieces
  • 2 Chicken, 3 pounds each, cut into 8 to 10 bone-in pieces
  • Kosher salt
  • 1 Onion, Spanish, cut into 1/4-inch slices
  • 3 clove Garlic, smashed and finely chopped
  • 3/4 cup White wine
  • 1 cup Hot cherry peppers, quartered
  • 1/2 cup Hot cherry peppers, juice from the jar
  • 1 cup Chicken stock, plus more if needed
  • 3 sprig Oregano, fresh, picked and chopped

Directions

  1. Coat a large wide pan with olive oil over medium-high heat. Brown the sausage well, remove with a slotted spoon and reserve.
  2. Season the chicken generously with salt and brown well on all sides in the same pan. Remove and reserve.
  3. Drain the oil, add a little fresh oil and the onions, season with salt and cook over medium heat until translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes.
  4. Add the wine and reduce by half, scraping up the browned bits. Return the sausage and chicken and add the cherry peppers, pepper juice, stock and oregano.
  5. Bring to a boil, then simmer partially covered 15 minutes. Uncover and simmer 5 more minutes, adding stock if it has reduced too much. Taste and adjust the seasoning.