Chicken Scarpariello

Step 1

Pat chicken thighs dry and season with salt and pepper. Heat avocado oil in a large Dutch oven or skillet over medium-high heat. Working in batches, sear chicken for 4-5 minutes per side until golden brown. Remove and set aside. Add sliced sausage to the same skillet and brown for 2-3 minutes. Remove and set aside.

Step 2

In the same skillet, add the sliced peppers and onions. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant.

Step 3

Pour in the red wine vinegar to deglaze the pan, scraping up any browned bits from the bottom. This is where the flavor is! Add the chicken bone broth, oregano, and red pepper flakes. Bring to a simmer.

Step 4

Return the seared chicken and sausage to the skillet. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the chicken is tender and cooked through. Stir in the fresh parsley just before serving.