Chicken Scarpariello with Pickled Peppers

Ingredients

4 (4-ounce) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon extra-virgin olive oil

4 (4-ounce) sweet Italian sausages

1/2 cup dry white wine 6 small garlic cloves, gently smashed

3 oregano sprigs

2 cups lower-sodium chicken broth

2 cups mixed jarred pickled peppers (such as peperoncini, peppadews, and sweet cherry peppers)

1 tablespoon fresh oregano leaves 

Crusty bread, for serving

Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)

Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.

Add broth to skillet; bring to a boil over high. Carefully nestle chicken and sausages in broth mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.

Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves; serve with crusty bread.