Sexy Chicken Scarp
Updated: Nov 18, 2020
I'm calling this sexy because IT IS. This is the perfect meal to make *for a special person* or for a group of special people. The flavor is unique and bold; tangy from vinegar, salty/spicy from the sausage, garlicky, sweet, sour, and one of my favorite things. It is usually served over roasted potatoes or pasta.
6-8 pieces of bone-in chicken parts. I used legs and thighs.
2-4 links (depending how much you like) spicy Italian sausage
2-3 cloves sliced garlic
Peppadew peppers (1 cup, sliced), + reserved liquid for sauce
3/4 C white wine
1 C chicken stock
1/2 C white vinegar
Juice of 1/2 Lemon
Preheat oven to 350 degrees.
Rub salt and pepper on both sides of chicken and begin to sear in a pan until brown on all sides. Fat should be mostly rendered down. This should take about 6 min per side.
Remove chicken from pan.
Add sausage to pan and sear on all sides. Remove when brown and slice on a diagonal.
Add garlic to the pan with the chicken/sausage fat. Depending how much fat is in the pan, add 1 tsp of olive oil or so to coat pan.
Add white wine and deglaze. Reduce for 2-4 minutes.
Add chicken stock, vinegar, and peppadew cooking liquid to pan. Simmer 2 min.
Add peppadew peppers, lemon juice, and rosemary to pan.
Add chicken and sausage back to pan and distribute the sauce and peppers onto the chicken/sausage.
Cook in 350 degree oven for 40 min.
Serve with parsley over roasted potatoes or pasta.