Ingredients

• 2 pounds chicken thighs, clean, and cut into uniform pieces
• 1 pound Italian fennel sausage (I prefer hot)
• 5 garlic cloves, smashed
• 2 cup hot cherry peppers
• 2/3 cup white wine
• 2-3 cups chicken broth, enough to cover 
• 1 sprigs of rosemary
• 1 sprigs of sage
• 2 tbsp butter
• 1/2 a cup of all purpose flour, as needed
• Salt & pepper

Directions

1. In small batches, add chicken along with seasoned flour in a medium sized mixing bowl. Mix until combined. 
2. Over medium heat, place a large, high-walled skillet. Once hot, lightly drizzle with olive oil then add in the sausage. Cook until browned on all sides. Once browned, remove from the pan and set aside. The sausage does not need to be fully cooked.
3. Drizzle the pan with a little more olive oil and add the lightly floured chicken. Work in batches, repeating step 1 with unfloured chicken. Brown chicken on all sides. Once browned, remove and set aside, again not to worry if chicken isn’t fulled cooked. While the chicken is browning, slice on a the sausage on a diagonal angle.
4. Add a little more olive oil to a pan as needed, along with the smashed garlic. Lightly season with salt, and cook until fragrant. Add in herbs, then peppers. Then add in equal amounts of flour & butter. Allow the flour to cook, and thicken with butter / pan drippings. Deglaze the pan with white wine. Allow alcohol took cook off. Liquid with thicken, and reduce to about half. Gently scrap the bottom of the pan to release all the fond, as needed.
5. Once the wine has reduced, add the sausage and chicken back to the pot. Then pour in the broth. 
6. Let the Scarp simmer until the sauce thickens and the chicken is tender, stirring occasionally. This process can take 10-20 minutes. Give that sauce a taste, and adjust seasoning along the way.
7. Once thicken, remove the Scarp from the heat and enjoy.

Plating

Scarp serves very well over pasta. While Penne is one of my favs, Farfalle is a great option, too. Just be sure to not overcook. The pasta should be served al dente. If you go this route, under cook the pasta by a few minutes. After drained, over heat, toss in with some sauce, and butter. Place the pasta in a bowl, and top with the Scarp. Pasta can help cut some of the heat, see below for more modifications in that regard.

Modifications

Chicken Scarp is traditionally made to have some heat to it. You can certainly sub the hot cherry peppers with sweet, and go with a mild sausage. I’ve made batched with only 1 cup of hot cherry peppers vs the 2. I’ve also made 1/2 mild, and 1/2 sweet Italian sausage. This will layer the flavors, while providing some heat, but not overwhelm the masses. Fennel sausage is key. With that said, I would not sub with a non Italian sausage.