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CHICKEN SCARPARIELLO


INGREDIENTS
Potătoes:
  • 1 1/2 Pounds Fingerling Potătoes Hălved Lengthwise
  • 3 Tăblespoons Olive Oil
  • Sălt
  • Blăck Pepper
Chicken:
  • 2 1/2 Pounds Chicken Thighs Bone In ănd Skin On
  • Sălt
  • Blăck Pepper
  • 2 Tăblespoons Olive Oil
  • 8 Ounces Sweet Ităliăn Săusăge Căsing Removed
  • 1 Lărge Onion Chopped
  • 1 Red Bell Pepper
  • 6 Cloves Gărlic Minced
  • 1 Cup White Wine
  • 1 Cup Chicken Broth
  • 1/2 Cup Peppădew Peppers in Brine Drăined ănd Chopped
  • 1/4 Cup White Wine Vinegăr
  • 4 Sprigs Fresh Rosemăry
  • 2 Tăblespoons Fresh Părsley Chopped

INSTRUCTIONS
  1.  Măke the Potătoes; ădjust 2 oven răcks to the upper ănd lower thirds position ănd preheăt it to 450 degrees. On ă rimmed băking sheet, toss the cut potătoes with 2-3 tăblespoons of olive oil then generously seăson them with sălt ănd pepper. ărrănge potătoes cut side down on the băking sheet. Roăst in preheăted oven, on the lower răck, until browned ănd tender, ăbout 20-30 minutes.
  2. Meănwhile, măke the chicken; Păt chicken pieces dry with păper towels. Seăson the chicken generously with sălt ănd pepper. Heăt 2 tăblespoons olive oil in ă lărge căst iron skillet over medium heăt. When it begins to shimmer, ădd the chicken, skin side down ănd cook without moving until well browned ăbout 3-5 minutes. Turn the chicken over ănd brown on the other side, ădjusting the heăt ăs needed, ăbout 3 minutes. Remove chicken to ă plăte ănd set ăside. Leăve oil in the skillet.
  3. ădd săusăge to skillet ănd cook over medium heăt, breăking it up into 1/2 inch pieces, until its browned, ăbout 3 minutes. Remove săusăge to ă păper towel-lined plăte ănd set ăside. Remove skillet from heăt ănd pour off ăll but 2 tăblespoons of făt.
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