Chicken & Sausage Scarpariello

Step 3: Add the liquid & meat to the pan

  • 1/4 part braising liquid

    • broth
      , or white wine
      ~400 g
    • vinegar
      a splash
    • sugar
      a sprinkle
    • black pepper
      a sprinkle
    • salt
      as needed

    • seared sausage
    • seared chicken

Add in the broth (and/or wine), vinegar, sugar, and a sprinkle of salt and pepper. The liquid should taste pleasantly bright and acidic, but be balanced with the sugar and salt. Adjust as needed.

Nestle the sausage pieces in a layer into the vegetables. Add the seared chicken in a layer on top, skin side up.

  • The broth can submerge most of the vegetables and some of the sausage, but the chicken pieces should be above the liquid so the skin can continue to cook and crisp in the oven.
Next