125 mL (½ cup) pickled hot cherry peppers, plus 60 mL (¼ cup) of the pickling liquid
125 mL (½ cup) pepperoncini peppers
125 mL (½ cup) dry white wine
250 mL (1 cup) sodium-reduced chicken broth
60 mL (4 Tbsp) unsalted butter
Zest and juice of 1 lemon
Handful of fresh parsley, chopped
Crusty bread, for serving
Directions
Preheat oven to 400°F.
Heat olive oil in a large, deep cast-iron pan over medium-high heat. Season drumsticks with salt and pepper, then add to the pan. Cook 3–5 minutes per side, or until golden brown all over. Remove chicken to a plate.
Add sausage to the pan. Using a wooden spoon, break into 2.5 cm (1-inch) chunks. Cook 3–5 minutes, or until browned. Stir in garlic, rosemary, and both types of peppers. Cook for 3 minutes, or until fragrant.
Stir in the reserved pickling liquid, wine, and chicken broth. Bring to a simmer. Return chicken to the pan, nestling pieces into the liquid. Remove from heat.
Crumple a sheet of parchment paper, run it under warm water, and wring out excess. Stretch the paper over the top of the chicken to loosely cover. Transfer the pan to the oven and bake for about 15 minutes, or until a digital thermometer inserted into the thickest drumstick reads 74°C (165°F).
Remove from oven. Stir in butter, lemon zest and juice, and parsley.
