Chicken Scarpello

• 16 Cut up Chicken Pieces
• Salt & Pepper
• 1/4 cup olive oil
• 1/2 pound Italian sausage cut into pieces
• 10 garlic cloves,chopped fine
• 4 pickled cherry peppers, cut in half, stems removed
• 1/4 cup red wine vinegar
• 1/2 cup dry white wine
• 1 cup Chicken Stock (Canned is OK, but homemade is best)
• Chopped fresh Italian parsley

1. Preheat oven to 475deg. F.
2. Wash and pat the chicken pieces dry,
3. Sprinkle with salt and pepper.
4. Heat 2 tablespoons of the olive oil
5. in a large skillet. Add as many
6. pieces of chicken, skin side down as
7. you can without them touching
8. Cook the chicken, turning as necessary,
9. until golden brown on all sides,
10. about 8 minutes.
11. Remove the chicken pieces as they brown
12. and drain them briefly on brown paper.
13. Place the drained chicken pieces in a
14. roasting pan large enough to hold
15. all of them in a single layer.
16. Repeat with the remaining chicken,
17. adding more oil to the pan as necessary
18. and adjusting the heat.
19. As room becomes available in the
20. skillet after all the chicken has been added,
21. tuck in pieces of sausage and
22. cook, until browned on all sides.
23. Remove all chicken and sausage from the pan,
24. add the garlic and cook until golden, being
25. careful not to burn it. Scatter the cherry peppers
26. into the skillet, season with salt and pepper
27. and stir for a minute. Pour in the vinegar and
28. bring to boil, scraping the browned bits that
29. stick to the skillet into the liquid and cook
30. until the vinegar is reduced by half. Add the white wine,
31. bring to a boil and boil until reduced by half,
32. about 3 minutes.
33. Pour in the stock and bring to a boil. Pour the sauce over the
34. chicken in the roasting pan and stir to coat. Place
35. the chicken in the oven and roast, stirring occasionally,
36. until the sauce thickens, about 10 mins, stirring,
37. until it is reduced, about a minute or two. Once the sauce is
38. thickened, toss in parsley and serve.

chicken, salt, ubc, italian sausage, garlic, cherry peppers, ubc, dry white wine, chicken, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/chicken-scarpello-1208024 (may not work)