Step 1

Preheat the oven at 400°F. Toss the potatoes with olive oil and season with salt and pepper. Use hands to coat them well. Add baby potatoes to a baking tray, skin side up. Bake the potatoes for 30-35 minutes while preparing Chicken Scarpariello.

Step 2

Pat dry the chicken thighs with a paper towel. Combine ¼ cup flour with salt and pepper. Dust the chicken thighs with this mixture on both sides. Heat olive oil in skillet over medium high heat. Sear the chicken skin side down for 8-9 minutes, or until golden brown. Flip and cook for 3-4 minutes. Plate them out.

Step 3

Add the sausage links into the same skillet, and brown for about 5-6 minutes, or until brown all over. Plate them out with the chicken.

Step 4

In the same pan add sliced onion and red bell peppers (you can add a dash of oil if required) and cook for 3-4 minutes. Add sliced garlic and cook for 30 seconds. Add 1 Tbsp flour and cook for a minute.

Step 5

Add white wine and deglaze the pan. Cook and reduce the wine for 4-5 minutes. Add peppadew peppers along with brine and herbs (rosemary, oregano and thyme).

Step 6

Add chicken stock and mix well. Taste the sauce and adjust for salt and sugar to your taste. Cook for 2-3 minutes.

Step 7

Add chicken (skin side up) and sausage back to the pan. Bake covered at 400°F for 40 minutes.

Step 8

Uncover and broil for a few minutes, until the chicken skin browns up. Garnish with parsley.

Step 9

Optional: You can thicken the sauce by adding a flour slurry. To do this, remove the meats and return the sauce to a simmer on stovetop. Make a flour slurry with 1 Tbsp flour and 2 Tbsp water, and gradually add it to the sauce, stirring continuously, until it thickens up to your liking.

Step 10

Serve the chicken and sausage, along with roasted potatoes, with scarpariello sauce all over.