Chicken Scarpariello

Preheat oven to 425°F. Pat dry 4 chicken thighs; season with ⅛ teaspoon pepper and ⅛ teaspoon salt. Place the chicken skin-side down in a single layer in a large ovenproof skillet; add 1 sausage link. Cook over medium heat, leaving the chicken undisturbed and turning the sausage occasionally, until the chicken skin is crispy and the sausage is browned on all sides, 8 to 12 minutes. Transfer the chicken to a plate, skin-side up, and transfer the sausage to a cutting board; do not wipe the skillet clean. Let the sausage cool slightly, about 5 minutes, then cut into 1-inch-thick slices.

Add the sliced garlic to the reserved drippings in the skillet; cook over medium heat, stirring constantly, until fragrant, about 1 minute. Stir in ¾ cup broth and 3 tablespoons vinegar, scraping up any browned bits from the bottom of the skillet. Add halved cherry peppers and the sausage slices. Nestle the chicken, skin-side up, into the broth mixture along with any accumulated juices from the plate. Bring to a lively simmer over medium heat. Transfer to the oven; bake until an instant-read thermometer inserted into the thickest portion of the chicken registers 175°F, 11 to 13 minutes. Sprinkle with 1½ tablespoons parsley before serving. Recipe developed by Jasmine Smith