Chicken Scarpariello Recipe

Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.
Heat the olive oil in a large oven-safe skillet or sauté pan set over medium-high heat. Add the chicken thighs, skin-side-down, and cook until the skin is golden and crisp, about 5 minutes per side. Remove the chicken to a clean plate and set aside. Brown the chicken in two batches if needed.
In the same pan, brown the sausage on all sides. Remove and set aside on a clean plate.
Set the pan over medium heat. Add the butter and cook the onion and bell peppers until softened about 5-7 minutes. Then add the cherry peppers and fresh garlic. Cook for 1-2 minutes or until fragrant.
Pour in the white wine and scrape up any brown bits that may be stuck to the bottom of the pan. Allow the wine to reduce by half, then stir in the chicken broth and reserved cherry pepper juice.
Bring to a simmer, then set the sprigs of fresh parsley, rosemary, and thyme on top, gently pushing them into the broth. Add the chicken, skin-side up, and the sausage into the skillet. Arrange the chicken so that the skin remains above the broth.
Bake for 25-30 minutes, or until the internal temperature of the chicken registers 160-165°F as measured by a digital meat thermometer.
Remove from the oven and pour the fresh lemon juice over the top of the chicken. Garnish with freshly minced parsley or thyme, if desired.