SCARPARIELLO RECIPES

Steps:

• Preheat oven to 400°. Pat chicken dry with paper towels and season on both sides with salt and pepper.  In a high-sided, oven safe skillet, heat oil over medium heat. Add chicken, skin side down and cook, flipping halfway through, until golden, 4 to 5 minutes per side. Transfer chicken to a plate.  To skillet, add sausage and cook, turning occasionally, until golden all over, about 6 minutes. Transfer to plate with chicken.  Add onion and bell pepper to skillet and cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add wine and bring to a simmer. Cook until reduced by half, about 8 minutes. Add cherry peppers, pickling juice, broth, and vinegar. Bring to a simmer, add oregano and season with salt and pepper.  Cut sausages into 5 pieces each and return to skillet. Nestle chicken between sausage and peppers.  Transfer to oven and cook until chicken is cooked through and instant read thermometer registers 165°F when inserted in the thickest part of the chicken, 20 to 25 minutes.

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.