Chicken Scarpariello

Instructions

1. First, season those chicken thighs with some salt and pepper. You want them nicely coated.
2. Heat up a good, heavy skillet over medium heat and drop in a couple of tablespoons of olive oil. Once it’s warm, add the chicken, skin-side down. Let them cook until they’re golden brown and crisp, about 5 minutes on each side. Take them out and set them aside, we’re not done yet.
3. In that same skillet, toss in the sausage pieces. We’re giving them a nice browning, about 5 minutes should do. Get them out of the pan and put them aside with the chicken.
4. Now, add the bell peppers and onion to the pan. Cook until they’re softened, letting their wonderful aroma fill your kitchen, about 5 minutes will do it. Stir in the garlic and oregano, cooking for another minute or so.
5. Pour in the white wine. Ah, the sound of it sizzling is music to our ears. Let it simmer for a couple of minutes, almost until it’s vanished.
6. Add the vinegar and give everything a good mix—next, the chicken broth and rosemary sprigs join the party. They’ll bring all the flavors together beautifully.
7. Nestle those chicken thighs and sausage back into the pan, skin-side up, along with the cherry peppers. Lower the heat, cover the pan, and let it simmer gently for about 30 minutes. You might want to set a timer, relax and enjoy the delightful fragrances.
8. Once the chicken’s tender and cooked through, give everything a final stir, making sure the juices are just right. Taste the sauce and adjust seasoning if necessary.