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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
- 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.) - 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. - 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. - 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.