Chicken Scarpariello

An easy one pan meal to impress a crowd

Chicken Scarpariello

Ingredients

• 8 small skinless, boneless chicken thighs (2 pounds)

• Salt and freshly ground pepper

• Flour

• 1/2 cup olive oil

• 8 garlic cloves, halved lengthwise and lightly smashed

• 4 large rosemary sprigs, broken into 2-inch pieces

• Oregano

• 2 cups chicken stock or low-sodium broth

• 1 red pepper

• 1 yellow pepper

• 1/4 cup white wine

• 1/2 cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 2 tablespoons unsalted butter

• 2 turkey kielbasa sausages (optional)

• 2 pounds baby potatoes, sliced in half

• Salt

• Pepper

• Garlic powder

Directions:

1. Preheat oven to 400 degrees

2. Quickly marinate the chicken in a ziploc bag with a little olive oil, salt, pepper, garlic powder and lemon juice.

3. In a large skillet over medium high heat, add the olive oil and chicken thighs in and sear for five minutes each side (still lightly browned). Flip and cook for three more minutes, then remove from the pot and place on a large plate.

4. (optional) Add the kielbasa sausage and brown, about 3-4 minutes. Remove to the platter with the chicken.

5. Add in the potatoes (sliced in half) to the same pan, and increase the heat to high and cook the potatoes for about 5 min, stirring them every once in a while.

6. If needed, add in more oil and reduce the heat to medium and add the onion, and the red and yellow peppers and the garlic and saute the onions and garlic for just three minutes.

7. Add the wine to deglaze the pan. Once evaporated, about one minute, add the rosemary, oregano and red wine vinegar and heat.

8. Return the chicken, sausage and potatoes, peppers and chicken stock into the skillet and stir all together for about 3 minutes.

9. Pour all contents from the skillet into a deep oven proof pan and put into the oven

10. Bake for about 30 minutes

11. Serve with some fresh sprigs of rosemary on top.