Chicken Thighs Scarpariello

Place chicken in large bowl and add salt and pepper, half of chopped oregano, rosemary, and parsley, garlic cloves, and olive oil, and toss to coat. Reserve lemon juice for cooking chicken and place squeezed lemon halves in bowl with chicken. Cover, place in refrigerator and marinate for up to two days.

Warm olive oil over medium heat in high-sided, large saute pan. Cook sausage for 8-10 minutes until brown and remove to ovenproof serving dish. Remove chicken from marinade (reserve garlic from marinade) and let liquid drain off chicken. Add each piece of chicken slowly to pan, cooking all chicken in one layer. Let chicken cook for 10 minutes on one side, until very brown and crusty. Turn chicken over and continue cooking on other side, another 8-10 minutes until brown and crusty. Add reserved garlic and cook, turning, until cloves are brown and tender. Place chicken in ovenproof dish with sausage and place in oven to keep warm.

Empty oil from saute pan, remove and reserve garlic cloves. Add one tablespoon butter to pan and cook chopped onions over medium heat until soft. Add browned garlic and remaining chopped herbs, and cook over low heat for one minute. Turn heat to high, add white wine, then chicken stock, cherry peppers and juice, and stir to scrape up brown bits at bottom of pan.

Cook, reducing sauce by half, and add remaining tablespoon of butter, lemon juice, and salt and pepper to taste. Pour sauce over chicken and serve over pasta or orzo with crusty bread.