Chicken Scarperiello

About 10 years ago, my husband and I went to visit friends one night for a pontoon boat ride around the lake. They were still having dinner when we arrived, so we sat down to wait, and read “Cook’s Country,” a magazine put out by the PBS folks who do the show, “America’s Test Kitchen.” 

We wanted every recipe we saw, so I asked for a tear-out/mail-in card from our hostess. In no time at all, we were enjoying all the recipes at home. They aren’t fussy, for the most part, and a lot of thought goes into them. They made me less afraid of ingredients like capers! 

When I saw Chicken Scarperiello, I knew we’d be having it. It’s an easy recipe for two, and we actually do have leftovers anyway. As ever, recipes are suggestions in my world. So I eyeballed the measurements, left out the hot pickled cherry peppers and the brine, and added extra garlic. I didn’t have a red pepper. I used a cast iron skillet. The steps go fast!

Here’s the recipe, with credit to “Cook’s Country,” and Cecelia Jenkins:

Chicken Scarperiello

2 Chicken Leg Quarters (about 10 oz each)

6 Ounces Bulk Italian Sausage

1 Cup Thinly Sliced Red Bell Pepper

3/4 Cup Chicken Broth

1 Cup Thinly Sliced Onion

2 Minced Garlic Cloves

1 Tablespoon Chopped Hot Pickled Cherry Peppers, + 1 Tablespoon Brine

1/4 Teaspoon EACH  Salt and Pepper

2 Teaspoons Olive Oil

1 Teaspoon Flour

1/2 Teaspoon Dried Oregano

1 Tablespoon Chopped Parsley

Wash and pat dry the leg quarters, trim off excess fat. Sprinkle with Salt and Pepper. Heat oil in skillet (nonstick or cast iron) over medium heat. Put the chicken in it, skin side down, and leave it alone for five minutes, browning well. Flip it, cook 4-5 minutes more until it’s browned on both sides. Remove it to a plate.

Add the sausage right to the skillet, cooking it in whatever fat is left. Break it up and cook it for about two minutes. Remove it to drain on a paper-towel lined plate. 

Heat leftover fat in skillet over medium-high heat and then add bell pepper and onions, stirring occasionally, but letting them char a little, about seven minutes. Add cherry peppers, garlic, flour, and oregano, and cook for a minute. Stir in the broth, sausage, and brine, and simmer, scraping up the fond (browned bits stuck to pan). 

Nestle the chicken into the sauce in the pan, and pour in any juices which came off of it while it rested.

Reduce heat to medium-low, cover, and simmer about 20 minutes, until the meat is not red at the joints. 

Remove from heat and let it rest, uncovered for 10 minutes, then garnish with chopped parsley.