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1
Split chicken breasts into two pieces, use a rocking motion to cut through the bone.
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2
For two servings one large chicken breast should be adequate.
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3
Adjust oven rack to middle position and pre-heat oven to 350F (180C).
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4
Heat a teaspoon of the oil, over medium-high heat in an oven safe skillet, add the bulk sweet Italian sausage and cook for about 3 minutes, breaking up the sausage into bite-sized pieces.
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5
Transfer the sausage to a plate lined with paper toweling.
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6
Drain fat from the skillet to a bowl, wipe out the skillet with paper towels.
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7
Return the skillet to medium high heat and add the remaining oil.
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8
Pat chicken dry with paper towels and season generously with salt and pepper.
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9
Add the chicken, skin side down and cook without moving for 3 to 5 minutes until the skin is well browned and crispy and the fat from the skin has rendered.
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10
Transfer the chicken to a plate.
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11
Pour off the fat, into the bowl with the sausage fat.
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12
Return the skillet to the heat and add 2 teaspoons of the reserved fat (discard the rest).
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13
Add the onion and cook, stirring, about 2 minutes until it begins to soften.
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14
Add the sweet bell pepper and the hot cherry peppers and cook, stirring for about 4 minutes.
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15
Add the garlic and cook stirring for about 30 seconds until fragrant.
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16
Add the sugar, vinegar and chicken stock, bring to the boil, scraping the bottom of the pan with a wooden spoon to loosen that flavor packed fond.
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17
Add the sausage and chicken, along with any accumulated juices to the skillet, arranging the chicken skin side up in a single layer.
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18
Transfer the skillet to the oven and bake until the thickest part of the chicken reaches 160 degrees F (use and instant read thermometer), about 15 minutes or more.
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19
Meanwhile combine the thyme, cornstarch and tablespoon of chicken stock in a small bowl.
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20
Wrap the handle of the skillet with a kitchen towel (be careful the skillet will be very hot) and remove from the oven.
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21
Leave the kitchen towel on the handle as a reminder that it is hot!
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22
Transfer the chicken to a platter (skin-side up) or to serving plates.
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23
(Ideally on a bed of creamy polenta).
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24
With the skillet over medium heat on the stovetop, stir in the cornstarch mixture and cook for 2 minutes until slightly thickened.
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25
Taste, adjust seasoning and add a bit more vinegar (up to 1 tablespoon).
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26
Spoon the sauce around the chicken (not on the skin to keep the skin crispy).
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27
Sprinkle with parsley and serve immediately.
