Chicken Scarpariello

 By Delish this was fabulously delicious - it had just enough kick to it - we used sweet sausage and served it over rice.

3 lb. bone-in, skin-on chicken thighs (about 6) 

Kosher salt Freshly ground black pepper 

2 tbsp. extra-virgin olive oil 

4 links hot or sweet Italian sausage 

1 large yellow onion, thinly sliced 

1 large red bell pepper, thinly sliced

4 cloves garlic, minced 

1 c. dry white wine 

6-8 pickled cherry (peppadews) or pepperoncini peppers, plus ¼ c pickling juice from jar 

1/2 c. low-sodium chicken broth 

1/4 c. white wine vinegar 

1 tsp. dried oregano

Preheat oven to 400°. 

Pat chicken dry with paper towels and season on both sides with salt and pepper.   

In a high-sided, oven safe skillet, heat oil over medium heat. Add chicken, skin side down and cook, flipping halfway through, until golden, 4 to 5 minutes per side. Transfer chicken to a plate. 

To skillet, add sausage and cook, turning occasionally, until golden all over, about 6 minutes. Transfer to plate with chicken. 

Add onion and bell pepper to skillet and cook, stirring occasionally, until soft, about 5 minutes. 

Add garlic and cook until fragrant, 1 minute more. 

Add wine and bring to a simmer. Cook until reduced by half, about 8 minutes. 

Add cherry peppers, pickling juice, broth, and vinegar. Bring to a simmer, add oregano and season with salt and pepper.  

Cut sausages into 5 pieces each and return to skillet. 

Nestle chicken between sausage and peppers.  

Transfer to oven and cook until chicken is cooked through and instant read thermometer registers 165°F when inserted in the thickest part of the chicken, 20 to 25 minutes.