Chicken Scarpariello

Instructions

1. Season the chicken pieces generously with salt and freshly ground black pepper on both sides.
2. Heat the olive oil in a large, heavy skillet over medium-high heat. Once the oil is hot but not smoking, add the chicken pieces skin-side down. Sear until golden brown, about 5-7 minutes per side.
3. Remove the chicken pieces from the skillet and set them aside on a plate. In the same skillet, add the sausage pieces and cook until browned, stirring occasionally for about 5 minutes.
4. Add the red and yellow bell peppers to the skillet with the sausage. Sauté until they begin to soften, about 4 minutes. Stir in the garlic and cook for an additional minute until fragrant.
5. Pour in the chicken broth and red wine vinegar. Use a wooden spoon to scrape up the brown bits from the bottom of the skillet. This will add flavor to the sauce.
6. Return the chicken pieces to the skillet, and sprinkle with rosemary, oregano, and red pepper flakes if using.
7. Lower the heat to medium, cover the skillet with a lid, and let the chicken simmer until fully cooked through and the juices run clear, about 20 minutes. Stir occasionally.
8. Once the chicken is cooked, transfer it onto a serving platter and spoon the sausage and pepper mixture over the top. Garnish with fresh parsley before serving.
9. Tip: For a spicier dish, feel free to add more crushed red pepper flakes or use spicy Italian sausages. Serve with crusty bread to soak up the sauce.