Chicken Scarpello

Directions

1. 1
   {"0":"Preheat oven to 475deg. F.","1":"Wash and pat the chicken pieces dry,","2":"Sprinkle with salt and pepper.","3":"Heat 2 tablespoons of the olive oil","4":"in a large skillet. Add as many","5":"pieces of chicken, skin side down as","6":"you can without them touching","7":"Cook the chicken, turning as necessary,","8":"until golden brown on all sides,","9":"about 8 minutes.","10":"Remove the chicken pieces as they brown","11":"and drain them briefly on brown paper.","13":"Place the drained chicken pieces in a","14":"roasting pan large enough to hold","15":"all of them in a single layer.","16":"Repeat with the remaining chicken,","17":"adding more oil to the pan as necessary","18":"and adjusting the heat.","19":"As room becomes available in the","20":"skillet after all the chicken has been added,","21":"tuck in pieces of sausage and","22":"cook, until browned on all sides.","23":"Remove all chicken and sausage from the pan,","24":"add the garlic and cook until golden, being","25":"careful not to burn it. Scatter the cherry peppers","26":"into the skillet, season with salt and pepper","27":"and stir for a minute. Pour in the vinegar and","28":"bring to boil, scraping the browned bits that","29":"stick to the skillet into the liquid and cook","30":"until the vinegar is reduced by half. Add the white wine,","31":"bring to a boil and boil until reduced by half,","32":"about 3 minutes.","33":"Pour in the stock and bring to a boil. Pour the sauce over the","34":"chicken in the roasting pan and stir to coat. Place","35":"the chicken in the oven and roast, stirring occasionally,","36":"until the sauce thickens, about 10 mins, stirring,","37":"until it is reduced, about a minute or two. Once the sauce is","38":"thickened, toss in parsley and serve."}