I would venture to say that, along with chicken parmigiana, chicken scarpariello is one of the most recognized chicken recipes in America. Chicken scarpariello is a composition of a few favorite ingredients: chicken, lots of garlic, and vinegar. In this recipe, I added some sausage, which is not unusual, especially if you have a big brood coming over. To multiply the recipe: proceed in batches; then, once you have brought the whole thing to a boil, transfer to a roasting pan and finish cooking in a 450-degree oven, stirring the chicken periodically so all the pieces get crispy.

　　

Ingredients

serves 6 or more

　　12 boneless, skinless chicken thighs, trimmed, each cut into 4 pieces (about 4 pounds)

　　2 teaspoons kosher salt

　　1/4 cup extra-virgin olive oil

　　8 ounces sweet Italian sausage without fennel seeds, cut into bite-sized pieces

　　8 garlic cloves, sliced

　　1/2 cup white-wine vinegar

　　1/2 teaspoon dried oregano

　　

Step 1

Season the chicken all over with the salt. Pour the olive oil into a large cast-iron skillet over medium heat. Add half of the chicken and sausage (or use enough to fit in the skillet without crowding), and brown all over, about 5 minutes. Remove to a plate, and repeat with the second batch of chicken and sausage.

　　

Step 2

Return all of the chicken and sausage to the skillet. Add the garlic, and let everything brown and caramelize together for 3 or 4 minutes. Pour the vinegar into the skillet, bring to a boil, and cook until syrupy, about 2 to 3 minutes. Reduce heat to low, and sprinkle with the dried oregano. Cover the skillet, and cook until the chicken and sausage are glazed and the chicken is tender, about 20 to 25 minutes.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.