CHICKEN SCARPELLO

Preparation

1. Preheat oven to 475deg. F. Wash and pat the chicken pieces dry, Sprinkle with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down as you can without them touching Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown and drain them briefly on brown paper.

   Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, until browned on all sides. Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes. Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce thickens, about 10 mins, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.