Pollo “rizzo” Scarpariello Recipe
bone-in chicken and italian sausage, fried potatoes, cherry peppers; baked with a garlic herb broth
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the diced potatoes, sliced cherry peppers, minced garlic, olive oil, Italian seasoning, salt, and black pepper. Toss until the potatoes are well coated.
- 2
Cook the Chicken and Sausage
In a large oven-safe skillet or Dutch oven, heat a bit of olive oil over medium-high heat. Add the bone-in chicken pieces and Italian sausage. Sear until the chicken is browned on all sides and the sausage is cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- 3
Combine and Bake
In the same skillet, add the prepared potato mixture and spread it out evenly. Place the seared chicken and sausage on top of the potatoes. Pour the chicken broth over the entire dish. Cover the skillet with a lid or foil and bake in the preheated oven for 35-40 minutes.
- 4
Final Touches
Remove the lid or foil and continue to bake for an additional 10-15 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Garnish with fresh parsley before serving.
