Chicken scarpariello is a classic Italian American dish of juicy braised chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce. The jury is out on why the recipe’s name translates to shoemaker’s chicken (and according to cookbook author Katie Parla, a Neapolitan dish by the same name refers to
chicken cooked in a tomato sauce). But no matter, this version remains a weeknight showstopper.
Chicken Scarpariello
By RICK MARTINEZ
Ingredients
Ingredients
1⁄2 cup chopped drained hot, sweet
pickled PEPPADEW® peppers in brine
11⁄2 lb. fingerling potatoes,
halved lengthwise
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
3 sweet Italian sausages
6 skin-on, bone-in chicken thighs
2 large onions, chopped
1⁄2 large red bell pepper, ribs and seeds
removed, chopped
6 garlic cloves, finely grated
1 cup dry white wine
1 cup low-sodium chicken broth
1⁄4 cup white wine vinegar
3 sprigs rosemary
Chopped parsley (for serving)
Preparation
STEP 1
Place racks in upper and lower thirds
of oven; preheat to 450°. Toss potatoes
with 3 Tbsp. oil on a rimmed baking
sheet; season with salt and black pepper.
Arrange cut side down and roast on
lower rack until tender and cut sides are
browned, 20–30 minutes; set aside.
STEP 2
Meanwhile, heat remaining 3 Tbsp.
oil in a large skillet over medium-high.
Add sausages and cook, turning
occasionally, until browned on all
sides, 6–8 minutes (they will not
be fully cooked). Transfer to a plate.
STEP 3
Season chicken thighs on both sides
with salt and black pepper. Cook,
skin side down, in same skillet, turning
occasionally, until golden brown
on both sides, 8–10 minutes (they will
also be undercooked). Transfer to
plate with sausage.
STEP 4
Cook onions, bell pepper, and garlic
in same skillet, stirring occasionally and
scraping up browned bits, until tender
and beginning to brown, 10–12 minutes.
Add wine and cook, stirring occasionally,
until reduced and you can no longer
smell alcohol, 7–9 minutes. Add broth,
PEPPADEW® peppers, vinegar, and
rosemary sprigs and bring to a boil; cook
until slightly reduced, about 5 minutes.
STEP 5
Nestle chicken into onion mixture,
then transfer pan to upper rack in oven
and roast chicken 10 minutes. Cut each
sausage into a few pieces; add to pan,
pushing down into onion mixture. Roast
until chicken is cooked through and
an instant-read thermometer inserted into
the thickest part of a thigh registers 165°,
5–10 minutes. Remove from oven; and top
with parsley. Transfer reserved roasted
potatoes to a platter and serve alongside
chicken scarpariello.
