Begin by patting your chicken dry with paper towels, then generously season both sides with salt and pepper. Set your oven to preheat at 400°F (200°C).

In a large oven-safe skillet, heat a couple of tablespoons of olive oil over medium-high heat. Carefully place the seasoned chicken pieces skin-side down in the hot oil, and allow them to sear for about 6-8 minutes until golden brown. Flip and sear the other side for an additional 6-8 minutes. Remove the chicken and set aside.

In the same skillet, add bite-sized pieces of Italian sausage and brown them for approximately 4-5 minutes. Remove the sausage from the pan alongside the chicken, and set aside.

Lower the heat to medium and add the smashed garlic cloves into the skillet, sautéing for about 1-2 minutes until fragrant. Be careful not to burn it.

Pour in a cup of dry white wine to deglaze the skillet, scraping any browned bits from the bottom. Allow the wine to reduce for about 2 minutes.

Add chicken broth, a splash of vinegar, cherry peppers along with their brine, oregano, and rosemary. Stir well and bring to a gentle simmer.

Return your browned chicken and sausage back into the pot, skin-side up, making sure the skin remains crispy while the meat absorbs the flavors of the sauce.

Let your Chicken Scarpariello simmer uncovered for 15-20 minutes until the chicken is fully cooked and the sauce thickens slightly. Check that the chicken reaches an internal temperature of 165°F (74°C).

For a luxurious finish, stir in a tablespoon of optional butter into the sauce until melted. Remove any herb sprigs and serve the dish.