Chicken Scarpariello

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Place the potato pieces in a bowl. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat. Transfer to a sheet pan; arrange in an even layer. Roast 15 to 17 minutes or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (cast iron or nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Turn off the heat.Leaving any browned bits (or fond) in the pan, carefully transfer to a cutting board and halve crosswise. Cover with foil to keep warm.

**An instant-read thermometer should register 165°F.

Heat the pan of reserved fond on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon,  7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

To the pan of reserved fond, add the sliced onion and quartered peppers; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the vegetables are softened and the liquid has cooked off. Add the chopped garlic and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the remaining vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. 

To the pan of cooked vegetables, add the halved chicken, cooked sausage, broth, and 1/4 cup of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished scarpariello garnished with the pickled peppers and chopped parsley. Serve the roasted potatoes and spicy mayo on the side. Enjoy!