Italian Tuscan Chicken Scarpariello
Ingredients
1 lb of small creamer potatoes, halved
2 large onions, peeled and diced
1 large red bell pepper, seeded and sliced
4 garlic cloves, finely grated
2 cups low-sodium chicken broth
1/2 cup chopped hot, sweet pickled Peppadew peppers in brine
1/4 cup white wine vinegar (red wine vinegar works too!)1
1 cup dry white wine
1 lb sweet Italian sausage links
2 lbs boneless, skinless chicken thighs
4 tbsp extra-virgin olive oil
3 sprigs rosemary
1/4 Chopped parsley (for serving)
Kosher salt, freshly ground pepper
Cooking Directions:
- Preheat oven to 450°. Toss potatoes with 1 tbsp olive oil on a foil lined baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are golden brown, 25-30 minutes; set aside.
- While potatoes are roasting, heat remaining 3 tbsp of olive oil in a large skillet over medium-high. Cook sausages, turning every 2-3 minutes, until browned on all sides, 8-9 minutes (they will not be fully cooked); set aside.
- Season chicken thighs on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 9-10 minutes (they will not be cooked all the way either). Transfer to the same plate with the sausage.
- Cook onions, bell peppers, and garlic in the same skillet over medium-high heat, stirring occasionally, scraping the bottom of pan. Sautée for 8-9 minutes. Add the wine and cook, until reduced (about 8 minutes). Add chicken broth, peppers, vinegar, and rosemary and bring to a boil. Cook until slightly reduced, about 5 minutes.
- Add the chicken into onion mixture, and pour into a shallow roasting pan. Cook for 10 minutes. Add sausages to the chicken and onion mixture, and continue roasting until chicken is cooked through and the thickest part of thigh temps at 165° (this should take about 10 minutes)
- Add the roasted potatoes to the sausage and chicken mixture and top with fresh parsley. https://www.nutritionwithwellness.com/food-habit/
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