Poultry
Jalapeño Chicken Scarpariello

4 tablespoons canola oil 4 large bone-in chicken breasts, cut in half leaving as much or as little skin as you like 1 pound ground pork, broken into large chunks 1 medium onion, sliced 1 12.5 oz. jar sliced jalapeños, drained reserving 2 tablespoons of the brine

8 cloves garlic, peeled, smashed and chopped 1 tablespoon dried oregano 1 tablespoon all-purpose flour 3/4 cup stock, water, and/or white wine (I used a homemade poultry bone stock) 1/4 cup chopped fresh Italian flat leaf parsley

Preheat the oven to 350F (non-convection).

Season both sides of the chicken with salt and pepper.

Heat the canola oil in a large oven-proof skillet over medium high heat. Brown the chicken, skin side down, for 5 minutes until golden. Flip and cook for an additional 3 minutes.

Remove the chicken to a plate. Bring the pan back to heat, and brown the pork, cooking until it's just no longer pink, about 3 minutes. Remove the pork to a plate lined with paper towels to absorb some of the fat. Drain the pan, reserving about 1 tablespoon of the fat, and wipe clean with a paper towel.

Bring the pan back to medium heat, add the reserved tablespoon of fat. Sauté the onions until just softened, about 3 minutes. Add the garlic and oregano, and cook for about 1 minute to soften the garlic and bloom the spices. Add the drained jalapeños and sprinkle the flour over the mixture. Stir for about 2 minutes to cook out the flour.

Deglaze the pan with the stock, bring to the boil, and let thicken for about 1 minute. Stir in the browned pork, and remove the pan from the heat.

Arrange the chicken, skin side up, and roast for 25 - 30 minutes until the chicken reaches 160F. Season to taste, sprinkle with the chopped parsley, tent with foil, and let stand for 5 minutes before serving.