Chicken Scarpariello

Shoemaker Chicken

  • 2 tb olive oil

  • Bone In, Skin On chicken breast

  • 1/2 lb sweet sausage from Otto's

  • 1/2 lb hot sausage from Otto’s

  • 1 onion, halved and sliced thin

  • 1 red bell pepper, sliced thin

  • Hot cherry peppers, seeded, rinsed, and sliced thin (3/4 c), plus 3 tbs brine

  • Garlic cloves

  • 1 tsp dried oregano

  • 3 tbs flour

  • 1.5 c chicken broth

  • 2 tbs fresh parsley

Oven at 350. Pat chicken dry with paper towels and season with salt and pepper, Brown well. Transfer to plate. Add sausage to skillet and cook, breaking up, until well browned. Transfer to a paper towel lined plate. Pour most the fat out of the skillet and return to med-hi. Add onion and bell pepper and cook until softened and lightly browned. Add garlic, cherry peppers, and oregano, cook 1 minute. Add flour, cook 1 minute. Add broth and brine and simmer, scraping up browned bits. Add sausage. Arrange chicken pieces, skin side up, in a single layer, adding any accumulated juices. Transfer to oven and roast for 30 minutes. Remove from oven, transfer chicken to bowls, season onion mixture to taste, and spoon over chicken. Serve with parsley.