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Chicken Scarpariello
Ingredients
  • 4 large bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 pound (4 to 6 links) sweet or hot Italian sausages
  • 1 large sweet onion, cut into ½-inch strips
  • 2 red bell peppers, cut into ½-inch strips
  • 6 cloves garlic, sliced thinly
  • 1 (6-inch) stem fresh rosemary, stem removed and leaves chopped
  • ½ cup low-sodium chicken broth
  • ½ cup dry white wine
  • ¼ cup brine from pickled peppers
  • 1 heaping cup whole pickled peppers ( cherry, peppadew, banana, or pepperoncini)
  • 1 pound gold potatoes, cut into 1-inch thick wedges (or halved if very small)
  • Crusty bread or cooked pasta (like linguine), for serving (optional)
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