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Chicken Scarpariello with Sausage and Peppadew Peppers
Ingredients
- 1 1/2 pounds baby Yukon gold potatoes
- Kosher salt
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1 medium yellow onion
- 3 cloves garlic
- Freshly ground pepper
- 2 1/2 pounds bone-in, skin-in chicken thighs (4 to 6)
- 1 tablespoon all-purpose flour
- 4 links sweet or hot Italian sausage
- 2 to 3 sprigs fresh rosemary
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 cup peppadew or other pickled peppers
- 1/4 cup loosely packed fresh parsley leaves
- 1/2 medium lemon
Instructions
Chicken Scarpariello with Sausage and Peppadew Peppers serves 16 original recipe by The Kitchn.
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