Chicken Scarpariello

• 12 boneless, skinless chicken thighs, trimmed, each cut into 4 pieces (about 4 pounds)
• 2 teaspoons kosher salt
• 1/4 cup extra-virgin olive oil
• 8 ounces sweet Italian sausage without fennel seeds, cut into bite-sized pieces
• 8 garlic cloves, sliced
• 1/2 cup white-wine vinegar
• 1/2 teaspoon dried oregano

1. Season the chicken all over with the salt.
2. Pour the olive oil into a large cast-iron skillet over medium heat.
3. Add half of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes.
4. Remove to a plate, and repeat with the second batch of chicken and sausage.
5. Return all of the chicken and sausage to the skillet.
6. Add the garlic, and let everything brown and caramelize together for 3 or 4 minutes.
7. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2 to 3 minutes.
8. Reduce heat to low, and sprinkle with the dried oregano.
9. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20 to 25 minutes.

chicken, kosher salt, extravirgin olive oil, sweet italian sausage, garlic, whitewine vinegar, oregano

Taken from www.epicurious.com/recipes/food/views/chicken-scarpariello-385308 (may not work)