Chicken Scarpariello

I think chicken "scarpariello" typically involves chicken thighs, but since my husband does not care much for the dark meat, I used chicken breasts, and this turned out very delicious in my opinion.

Ingredients:

4 Tablespoons extra-virgin olive oil
3-4 large boneless, skinless, chicken breast halves, cut up into slightly bigger than bite sized pieces
1/3 pound Italian sausage
kosher salt
freshly ground black pepper
4 large cloves of garlic, thinly sliced
2-4 Tablespoons white balsamic vinegar or white wine vinegar (adjust to taste; increase for more tanginess)
1 teaspoon dried oregano

1. Heat the oil in a large cast-iron skillet over medium heat. Sprinkle the kosher salt and pepper over the pieces of chicken. Working in batches if necessary (don't crowd the chicken too much or it won't brown well), add the chicken to the hot oil and toss after a minute or two. Add the sausage (break the sausage into small chunks in the pan.) Cook the sausage and chicken in the pan until the sausage is done and the chicken is browned all over, about 10-15 minutes.
2. Add the slices of garlic to the pan and stir to distribute. Let cook and caramelize about 3-4 minutes, stirring occasionally.
3. Add the vinegar and stir to coat. Let this cook about 3 minutes. The chicken should be browning nicely on all sides and becoming coated in the all the cooking liquids.
4. Stir in the oregano and turn heat to low. Cover and cook until chicken is thoroughly cooked, about 5-6 more minutes.

This should make about 4 servings!