2019-05-01_Food_&_Wine_USA

H

A

N

D

B

O

O

K

H

A

N

D

B

O

O

K

42 MAY 2019

I LOVE TO COOK when I travel. But it’s all too often that I’m

faced with one of my worst nightmares—an ill-equipped

kitchen. This means dull knives (or none at all!), a couple

pieces of cookware, or a severely limited supply of pantry

essentials. As the resident Mad Genius at Food & Wine, I

created these two recipes that come together easily no matter

the kitchen, with ingredients you can find just about

anywhere. —JUSTIN CHAPPLE

Beachy Keen These one-pot,

no-knife-required recipes come

together in less than an hour.

MAD GENIUS TIPS

Chicken Scarpariello with

Pickled Peppers

ACTIVE 20 MIN; TOTAL 45 MIN; SERVES 4

This classic Italian-American dish comes

together quickly with minimal prep. Serve

with crusty bread for a satisfying meal.

4 (4-oz.) bone-in, skin-on chicken

thighs

1 tsp. kosher salt

(^1) / 2 tsp. black pepper
2 Tbsp. extra-virgin olive oil
4 (4-oz.) sweet Italian sausages
(^1) / (^2) cup dry white wine
6 small garlic cloves, gently smashed
3 oregano sprigs
2 cups lower-sodium chicken broth
2 cups mixed jarred pickled peppers
(such as peperoncini, peppadews,
and sweet cherry peppers)
1 Tbsp. fresh oregano leaves
Crusty bread, for serving

1. Sprinkle chicken evenly with salt and
   pepper. Heat oil in a large, deep skillet
   over medium-high. Add chicken, skin side
   down, and sausages; cook until browned
   on all sides, about 10 minutes, flipping
   halfway through cook time. Transfer
   chicken and sausages to a plate; carefully
   pour out and discard excess drippings
   from skillet. (Do not wipe skillet clean.)


2. Add wine, garlic, and oregano sprigs to
   skillet; cook over medium-high, scraping
   up any browned bits from bottom of skil-
   let, until wine is nearly evaporated, about
   2 minutes.


3. Add broth to skillet; bring to a boil over
   high. Carefully nestle chicken and sau-
   sages in broth mixture; reduce heat to
   low, and simmer, covered, until chicken is
   tender and a thermometer inserted in
   thickest portion of thigh registers 165°F,
   about 25 minutes.


4. Stir pickled peppers into skillet mix-
   ture; cover and cook over low until hot,
   about 5 minutes. Sprinkle evenly with
   oregano leaves; serve with crusty bread.
   WINE Medium-bodied, earthy Chianti
   Classico: 2015 Rocca delle Macìe

MAD GENIUS TIP

Raid the pickle aisle for

jars of your favorite pick-

led peppers; they add a

flavorful punch with zero

effort. Just dump and

stir—no chopping

required.