Chicken Scarpariello

Gather the ingredients. Preheat oven to 375 F.

Pat the chicken thighs dry with paper towels. Season the chicken with salt and pepper and lightly dust with flour, shaking off the excess.

Heat the olive oil in a large ovenproof skillet over medium-high. Add the chicken thighs, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate.

Add the sausages to the pan and cook until browned all over but not cooked through, about 5 minutes. Transfer to the plate with the chicken thighs.

Reduce the heat to medium and add the shallots and garlic to the pan. Cook until soft and golden, about 3 minutes.

Add the chicken stock, white wine, rosemary sprigs and pepper brine. Boil until reduced by half, 8 to 10 minutes.

Return the chicken and any accumulated juices to pan, skin-side up. Add the peppers to the pan. Transfer to the oven and roast 15 minutes.

Meanwhile, slice sausages on the bias (a 45 degree angle) into thirds. Nestle the sausages into skillet in between the chicken pieces. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165 F and sausages are cooked through, about 5 minutes more.