To make chicken Scarpiello, cook chicken and fennel sausage and combine with white wine, onion, garlic, hot cherry peppers, and chicken stock. The dish takes 25 minutes to prepare and 50 minutes to cook.
Coat a large pan with olive oil and heat it over medium-high heat, then add 1 pound of fennel sausage cut into bite-size pieces. Cook the sausage until it is well-browned and remove from the pan with a slotted spoon to reserve the grease. In the same pan, add two 3-pound chickens that have been cut into eight or 10 pieces and brown the chicken on all sides. Remove the chicken, drain the oil from the pan and return it to the heat with a light coating of olive oil. Add one Spanish onion cut into 1/4-inch slices, salt to taste, and cook for about six to seven minutes or until the onions are translucent, then add 3 cloves of finely chopped garlic and cook for two to three more minutes.
Add 3/4 cup of white wine and cook until reduced in half while scraping any bits from the bottom of the pan. Add the sausage and chicken and mix in 1 cup of quartered cherry peppers, 1/2 cup of hot cherry pepper juice, 1 cup of chicken stock and 3 sprigs of chopped, fresh oregano. Bring to a boil, then simmer for 15 minutes with the pot partially covered. Remove the lid and simmer for an additional five minutes, adding more chicken stock if necessary.