The Washington Post

Spicy Chicken and Sausage

Spicy Chicken and Sausage 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Sunday Supper Sep 27, 2018

There are several versions of this traditional dish, whose Italian name scarpariello translates to "shoemaker's chicken," but this is Sara Moulton's favorite way to make it.

Serve with smashed potatoes (cooked with the skin on, then smashed and finished with hot milk and butter), and garlicky sauteed spinach.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces sweet Italian sausage links
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt
  • 1 cup thinly sliced onion
  • 2 teaspoons minced garlic
  • 1/2 cup dry white wine
  • 1/4 cup white or red wine vinegar
  • 1/2 cup regular or low-sodium chicken broth
  • 12 ounces marinated artichoke hearts, drained
  • 1 cup sliced, drained banana peppers, pickled cherry peppers or pepperoncini
  • Chopped fresh basil or parsley, for garnish (optional)

Directions

Preheat the oven to 350 degrees.

Heat the oil in a large, ovenproof skillet or saute pan over high heat; quickly reduce to medium-high, add the sausages and cook for about 4 minutes total, turning them often until they are lightly browned on all sides. (They will not be cooked through.) Use tongs to transfer them to a platter.

Check the skin on each thigh, smoothing it or trimming any excess, as needed. Season each piece lightly with salt. Working in two batches, add the thighs to the pan, skin sides down. Cook for about 6 minutes, or until the skin is crisped and golden brown. Use tongs to transfer the pieces, skin sides up, to a platter.

Discard all but 2 tablespoons of the fat from the skillet, stir in the onion and reduce the heat to medium-low. Cook for about 8 minutes, stirring a few times, until lightly golden. Add the garlic and cook for 1 minute, stirring, then add the wine. Cook for several minutes, scraping the pan to dislodge any browned bits, until the wine has reduced by half. Pour in the vinegar and broth, then remove from the heat.

Slice each sausage into 1-inch lengths. Return the chicken, skin side up, to the pan along with any accumulated juices. Tuck the sausage chunks in between the pieces of the chicken. Add the artichokes and pickled peppers. Transfer to the oven; bake (middle rack) for about 30 minutes or until just cooked through.

Let the dish rest for 5 minutes before dividing the chicken and sausages among individual plates. Spoon the vegetables and sauce over the meat. Garnish with the basil or parsley, if desired, and serve warm.


Recipe Source

From Sara Moulton, host of “Sara’s Weeknight Meals,” a public television show now in its seventh season, and the author of four cookbooks, including, most recently, “Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.”

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (using 1/4 teaspoon salt, low-sodium broth and pepperoncini): 500


% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 8g 40%

Cholesterol: 225mg 75%

Sodium: 1380mg 57%

Total Carbohydrates: 8g 3%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 46g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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