Chicken scarpariello with sausage and pickled peppers
Browned chicken thighs and sausages braised uncovered in a tangy wine, sage and pickled-pepper sauce.
Active time40 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 18 g garlic
- 8 g fresh sage leaves
- 170 g onions
- 240 g mild pickled cherry peppers with their liquid
- 170 g red bell pepper
- 1150 g raw bone-in skin-on chicken thigh
- 700 g raw mild Italian pork sausage
- 240 ml ready-to-use low-salt chicken stock
- 15 ml sunflower oil
- 1 g ground black pepper
- 4 g fine salt
- 28 g sugar
- 240 ml dry white wine
Preparation
Heat a conventional oven to 175 °C. Peel the onion and garlic. Wash and deseed the bell pepper. Wash and dry the sage leaves. Slice these aromatics. Weigh the pickled peppers together with their liquid. Separate and retain the liquid, then slice the peppers. Dry the chicken and season with all the salt and pepper. Use a deep ovenproof sauté pan wide enough to keep the chicken skin above the sauce.
18 g garlic8 g fresh sage leaves170 g onions240 g mild pickled cherry peppers with their liquid170 g red bell pepper1150 g raw bone-in skin-on chicken thigh1 g ground black pepper4 g fine salt- oven
- deep ovenproof sauté pan
- knife
Heat the oil over medium-high heat. Brown the chicken skin-side down for about 8 minutes without moving it, then the other side for 3 minutes. Set aside. Brown the whole sausages in the remaining fat for about 3 minutes, turning them. Transfer to a board kept for raw meat and cut into thick chunks. They will finish cooking in the sauce.
700 g raw mild Italian pork sausage15 ml sunflower oil- sauté pan
- tongs
- raw-meat board
Soften the onion and bell pepper in the same pan for about 4 minutes, loosening the browned bits. Add sage and garlic for 1 minute. Add the pickled peppers, all their reserved liquid and the wine. Reduce the liquid by half, at least 2 minutes depending on pan width and heat. Stir in stock and sugar, then return sausage and chicken with the skin above the liquid.
240 ml ready-to-use low-salt chicken stock28 g sugar240 ml dry white wine- sauté pan
- spoon
Bake uncovered for about 30 minutes until the sauce has reduced slightly and the skin is crisp. Check the chicken near but not touching the bone and the centre of the sausages: at least 75 °C for 30 seconds. Extend cooking if needed. Bone the cooked chicken to share its meat and skin among portions. Serve all the sausage, vegetables and sauce.
- oven
- thermometer
- clean knife
Allergens
- Celery
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration