WILDFIRE’S CHICKEN SCARPIELLO

3-pound chicken cut into 8 pieces

3 tablespoons extra virgin olive oil (divided use)

4 potatoes, cut into quarters

1 lemon, cut in half

1/3 teaspoon chopped fresh rosemary

1/3 teaspoon chopped fresh sage

1/3 teaspoon chopped fresh parsley

1/3 teaspoon chopped garlic

1 pound sweet or hot sausage diced into chunks

1/2 cup white wine

1/2 cup chicken stock

4 ounces sliced roasted peppers

3 tablespoons pickled hot pepper rings

Salt and pepper

Preheat oven to 425 degrees.

Take the 8 pieces of chicken and season in a large bowl with 2 tablespoons olive oil, lemon juice, and pinches of sage, rosemary, parsley, salt and pepper. Then place on a large roasting pan.

Repeat the same seasoning process for the 4 potatoes, then bake all the potatoes and chicken for 30 minutes, turning them over after 15 minutes.

While that’s baking, warm up a large sauté pan over medium heat and add 1 tablespoon olive oil, diced sausage and a pinch of the chopped herbs. When the sausage begins to brown, add the chopped garlic and the other half of the lemon. When the garlic begins to brown, deglaze the pan with the white wine, and after the alcohol flames up, add the chicken stock, roasted peppers and hot peppers. Allow to reduce over medium heat by 1/3. Season with salt and pepper.

When the chicken and potatoes are done, incorporate them to the sauce, and then finish in the oven in a large roasting pan for another 12 to 15 minutes at 375 degrees.

Chef’s note: You can also combine these steps into a slow cooker. Replace the wine with a little more chicken stock and add a little drop of the juice from the pickled hot pepper rings for more bite.