Eosinophilic Esophagitis Friendly Chicken Scarpariello

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Eosinophilic Esophagitis Friendly Chicken Scarpariello

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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 tip
Use 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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