Cook & Kibbitz Chicken Scarpariello Adapted from Chef Lidia INGREDIENTS bone in chicken breasts and thighs AP flour Salt Freshly ground black pepper 1/4 cup olive oil, or as needed 4 links sweet Italian sausage cut into 1-inch pieces 5 cloves garlic, peeled and chopped fine handful pickled cherry peppers, cut in half and stemmed 1/4 cup red-wine vinegar 1/2 cup dry white wine 1 cup Chicken Stock 1/4 cup chopped fresh Italian parsley Wash and pat the chicken pieces dry, then season generously with salt and pepper. Preheat oven to 475. 
Heat 2 tablespoons of the olive oil in a large skillet. Dredge chicken in flour and add to the skillet as many pieces of chicken-skin side down, without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. 

Remove the chicken pieces as they brown, and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from over browning. As room becomes available in the skillet tuck in pieces of sausage and cook, turning until browned on all sides. 

Remove all chicken and sausage from the pan, add the garlic, and cook until golden, being careful not to burn it. Scatter cherry 
peppers in the skillet, season with salt and pepper, and stir for a minute. Pour in the vinegar and bring to a boil, scraping into the liquid the browned bits that stick to the skillet, and cook until the vinegar is reduced by half, about 3 minutes. 
Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick -about 10 minutes. Once the sauce is thickened, toss in parsley and serve. Thank you... @gellerglenn @dougrago @stephenarel @gmaquieira @lilley_hall_toluca_lake