Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Scarpariello 4.7 (3) 3 Reviews By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on January 30, 2020 Rate PRINT Share Close Credit: Chris Simpson Prep Time: 30 mins Total Time: 1 hr Yield: 4 to 6 Serves Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime. Cook Mode (Keep screen awake) Ingredients 6 bone-in, skin-on chicken thighs (2 ¼ pounds) Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 3 sweet Italian sausage links (12 ounces total) 2 shallots, halved and thinly sliced (¾ cup) 3 cloves garlic, halved and smashed 4 rosemary sprigs ⅓ cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine 2 cups low-sodium chicken broth 1 tablespoon fresh lemon juice Crusty bread, for serving (optional) Directions Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken. Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes. Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread. Originally appeared: Martha Stewart Living, January/February 2020 Rate PRINT