Quick Chicken Scarpiello
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Quick Chicken Scarpiello

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 8 boneless, skinless chicken thighs

  • Salt and pepper

  • 1/2 cup flour

  • 3 tablespoons olive oil, divided

  • 1 lemon, halved

  • 1/2 pound Italian sweet sausage with fennel (2 links out of the casings or bulk)

  • 1 red frying or bell/field pepper, quartered lengthwise and thinly sliced

  • 1 medium onion, quartered and thinly sliced

  • 6 cloves garlic, sliced

  • 3 to 4 sprigs (3 tablespoons) rosemary, coarsely chopped

  • 1/2 cup dry white wine

  • 1 1/2 cups chicken stock

  • 2 rounded tablespoons chopped, hot pickled cherry peppers plus a splash of their brine

  • Crusty bread like ciabatta, for mopping

Preparation

Heat a large, cast-iron skillet over medium-high heat.

Season chicken with salt and pepper, and dredge in flour; shake off excess. Add 2 tablespoons of oil to the pan, 2 turns of the pan and brown half of the chicken until crispy and golden on both sides. Remove to a plate, add more oil as necessary and repeat with remaining chicken. Brown both lemon halves, cut-side-down, to caramelize the flesh; reserve. 

Add the sausage to the drippings in the pan and brown and crumble; remove. Add peppers, onions, garlic and rosemary, and season with salt and pepper. Stir 5 minutes to soften then add wine and stir 1 minute. Add chicken stock and slide chicken and sausage back in. Simmer and thicken; stir in juice of caramelized lemon and swirl in the hot peppers and a splash of their juice.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...