Chicken Scarpariello with Olives and Capers

Ingredients

• Chicken pieces (bone-in, skin-on thighs and drumsticks)2.5 lbs
• Italian sausage (sweet or hot)1 lb
• Olive oil1/4 cup
• Yellow onion, sliced1 large
• Bell peppers (red and yellow), sliced2
• Garlic, minced4 cloves
• Kalamata or green olives, pitted and halved1/2 cup
• Capers, drained2 tbsp
• Dry white wine1 cup
• Red wine vinegar1/4 cup
• Chicken broth1/2 cup
• Fresh parsley, chopped1/4 cup
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Pat chicken pieces dry and season generously with salt and pepper.

2. 2

   In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown chicken pieces on all sides until golden. Remove chicken and set aside.

3. 3

   Add Italian sausage to the skillet and cook until browned. Remove sausage and set aside with the chicken.

4. 4

   Add sliced onions and bell peppers to the skillet. Cook until softened, about 5-7 minutes.

5. 5

   Add minced garlic, olives, and capers. Cook for 1 minute until fragrant.

6. 6

   Pour in white wine and red wine vinegar, scraping up any browned bits. Let it simmer for 2 minutes.

7. 7

   Return chicken and sausage to the skillet. Add chicken broth. Bring to a simmer.

8. 8

   Cover the skillet, reduce heat to low, and simmer for 20-25 minutes, or until chicken is cooked through and tender.

9. 9

   Stir in fresh parsley. Adjust seasoning with salt and pepper if needed.

10. 10

    Serve hot, directly from the skillet if desired.