Chicken Scarpariello is an Italian-American chicken stew, punched up with red peppers, cherry peppers, and spicy Italian sausage for a subtle heat. Chicken stock and a dry white wine form the base of the soup, while fresh thyme lends flavour.
8 chicken thighs, bone-in, skin-on
1 medium yellow onion, minced
4 cloves garlic, minced
2 roasted peppers, cut roughly (I used a mix of red and yellow peppers for colour)
4 tbsp cherry peppers (you can get this from Marketplace or any gourmet grocer)
4 links spicy Italian sausage, cut to 1" cubes (I prefer the chunky Johnsonville ones from the frozen section at Meidi-Ya or Cold Storage Great World City)
3 cups white wine
3 cups chicken stock
10 stalks fresh thyme, tied together with butcher's twine
1 tbsp olive oil
1) Brown chicken in olive oil (you can use less oil if using a non-stick pan, as the chicken releases fat on its own anyway), about 3 minutes on high heat each side, salting liberally, and taking care not to overcrowd the pan.
2) Set aside in stew pot.
3) Using 2 tbsp of the chicken fat-infused olive oil, fry onions in pan, until translucent, about 3 minutes on medium-high heat.
4) Lower fire to medium heat, and add garlic (garlic burns easily so a lower fire prevents the garlic from being burnt), fry about 1 minute.
5) Add white wine, reduce by half.
6) Transfer to stew pot with chicken, and add red peppers, cherry peppers, and thyme bundle.
7) Add chicken stock, bring to a boil and lower to a simmer for about 40 minutes or until fall-off-the-bone.
8) Fry sausage separately, and add that to the stew just before serving.