Chicken Scarpariello with Sausage and Peppers

Ingredients

• 8 bone-in chicken thighs
• 12 oz Italian sausage
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• 3 garlic cloves
• 1/2 cup chicken stock
• 1/3 cup white wine
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 cup chopped parsley

Method

1. Season chicken with salt, pepper, and oregano.
2. Brown chicken skin-side down in a heavy pan; remove and brown sausage.
3. Cook pepper, onion, and garlic until softened.
4. Deglaze with wine and vinegar, then add stock.
5. Return chicken and sausage; cover and simmer until chicken reaches 165°F (74°C), about 35 minutes.
6. Finish with parsley and pan juices.