Chicken Scarpariello


Course Main Course

 Cuisine American

 Keyword Cast Iron Skillet Chicken, Chicken Dinner 

Prep Time 20 minutes 

Cook Time 52 minutes 

Total Time 1 hour 12 minutes

 Servings 6

Calories 318 kcal

Ingredients

  • 3 tbsp olive oil divided
  • 1 19 oz. package mild Italian sausage links
  • 2.5 pounds boneless chicken thighs
  • 1 tsp salt divided
  • 1/2 tsp cracked pepper
  • 1 medium onion chopped
  • 2 red or orange bell peppers sliced into strips
  • 3 cloves garlic minced
  • 1 cup chicken broth divided
  • 1/2 cup Jarred sweet cherry peppers coarsely chopped and seeded
  • 1/2 cup liquid from cherry pepper jar
  • 1 tsp dried oregano
  • chopped parsley for garnish

Instructions

  1. Heat 1 tbsp of oil over medium-high heat.
  2. Add sausage and stir and cook until all sides are browned. About 10 minutes. Remove from skillet and set aside.
  3. Heat 1 tbsp oil in the same skillet.
  4. Add chicken thighs in a single layer. (Cook in batches if necessary) Sprinkle with salt and pepper. Cook each side for 5 minutes or until browned. Remove from skillet and set aside.
  5. Drain fat from skillet.
  6. Heat remaining 1 tbsp oil in the same skillet.
  7. Add chopped onion and 1/2 tsp salt. Cook for about 2 minutes scraping brown bits from the bottom of the skillet.
  8. Add bell peppers and garlic. Cook and stir for 5 minutes.
  9. Stir in half of the chicken broth. Cook until half of the liquid is reduced.
  10. Stir in remaining chicken broth, cherry peppers, cherry pepper liquid, and oregano. Bring to a simmer.
  11. Return sausage and chicken to the skillet. Partially cover and simmer for 10 minutes or until chicken is cooked through (internal temp reaches 165F)
  12. Garnish with fresh chopped parsley.

Add a Comment

Your email address will not be published. Required fields are marked *