Dairy Free Chicken Scarpariello
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Learn more →Ingredients
4 servings
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 lb sweet italian sausage links, cut into 1-inch pieces
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- ½ cup pickled cherry peppers, stemmed and halved (plus 2 tbsp brine from the jar)
- 2 tbsp pickled cherry pepper brine
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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