Today we're making Chicken Scarpariello, the perfect cold-weather meal!
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Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto
NonStick High-Side Half Sheet High Side Pan: https://amzn.to/3AK5fPv
Cento Whole Cherry Peppers: https://amzn.to/3LOeDDW
Cento sliced cherry peppers: https://amzn.to/3CPrrVe
Mezzetta Cherry Peppers 2 pack: https://amzn.to/3uLCSLU
Frantoia Olive Oil 3 Liter: https://amzn.to/3rfunDU
Better than Boullion Reduced Sodium Chicken Base: https://amzn.to/3N6bCQy
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/chicken-scarpariello/
INGREDIENTS
1/2 cup (120ml) extra virgin olive oil - divided
1 1/2 pounds (680g) Italian sausage
3 pounds (1.4kg) chicken thighs - trimmed of overhanging fat
1 tablespoon (10g) Diamond Crystal Kosher salt - divided
1 teaspoon black pepper - divided
2 pounds (908g) small potatoes cut in half
2 large red bell peppers - sliced into 1/4" strips
15 cloves garlic - halved
1 1/4 cups (300ml) dry white wine
3/4 cup (180ml) red wine vinegar
1 1/4 cups (300ml) no-sodium chicken stock
3 large hot cherry peppers - (or to taste) quartered and seeds removed
1/2 cup minced Italian flat-leaf parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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