Chicken scarpiello (Keto)

 

Makes 4 to 6 servings

• 3 tablespoons olive oil, divided
• 1 pound spicy italian sausage, cut into 1-inch pieces
• 1 cut-up whole chicken (about 3 pounds)
• 1 teaspoon salt, divided
• 1 large onion, chopped
• 2 red, yellow or orange bell peppers, cut into ¼-inch strips
• 3 cloves garlic, minced
• ½ cup dry white wine
• ½ cup chicken broth
• ½ cup coarsely chopped seeded hot cherry peppers
• ½ cup liquid from hot cherry pepper jar
• 1 teaspoon dried oregano
• Additional salt and black pepper
• ¼ cup chopped fresh italian parsley

1. Heat 1 tablespoon oil in lare skillet over medium-high heat ; add sausage, cook about 10 minutes or until well browned on all sides, stirring occasionally, then, remove sausage from skillet and set aside.
2. Heat 1 tablespoon oil in same skillet ; sprinkle chicken with ½ teaspoon salt.
3. Arrange skin side down in single layer in skillet (cook in batches if necessary) ; cook about 6 minutes per side or until browned.
4. Remove chicken from skillet, set aside ; drain oil from skillet.
5. Heat remaining 1 tablespoon oil in skillet, add onion and ½ teaspoon salt ; cook and stir 2 minutes or until onion is softened, scraping up any browned bits from bottom of skillet.
6. Add bell peppers and garlic ; cook and stir 5 minutes.
7. Stir in wine and cook until liquid is reduced by half ; stir in broth, cherry peppers, cherry pepper liquid and oregano.
8. Season with additional salt and black pepper and bring to a simmer.
9. Return sausage and chicken along with any accumulated juices to skillet ; partially cover skillet and simmer 10 minutes.
10. Uncover and simmer 15 minutes or until chicken is cooked through (165F) ; sprinkle with parsley.

Per serving

• 500 calories
• 35g total fat
• 11g carbs
• 10g net carbs
• 1g dietary fiber
• 30g protein

BON APPÉTIT