Chicken Scarpariello Recipe

Servings: 6

Some say this dish, which is also known as Shoemaker’s Chicken, originated in Southern Italy but I believe it is an Italian-American recipe, a creation similar to “Chicken Riggies” from Utica, in Western New York. Regardless, it’s a crowd pleaser and it's spicy-sweet and is kinda everything on a chilly night, especially if you have charred bread for mopping.

This is a super easy and accessible one pan dinner that is perfect for a quick weeknight meal or a beginner cook. Cooking the entire meal in one pan allows the peppers and onions to soak up all of the pan drippings from the chicken and sausages, making the whole dish extra flavorful.

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

8-10 bone in skin on chicken thighs
Salt and pepper
2 T EVOO
1 ½ pounds of fresh spicy Italian sausage or spicy and sweet combined, with casings pierced with a folk
1 red field pepper, frying pepper or bell pepper, quartered and seeded and thinly sliced
1 cubanelle pepper, halved and seeded and thinly sliced
2 small or 1 large yellow or white onion, thinly sliced
8-10 cloves garlic, grated
2 tablespoons very thinly sliced sage leaves
1 ½ cups red or white wine
1 ½ cups chicken stock or bone broth
¼ cup vinegar or brine from a jar of pickled cherry peppers
¼ cup drained hot or sweet pickled cherry pepper rings, chopped
2 tablespoons sugar
Charred ciabatta bread drizzled with EVOO and sprinkled with granulated garlic, to serve

Directions

Preheat the oven to 375 F (175 C) with the rack at center.

Heat a large cast iron skillet over medium high heat. Season chicken thighs with salt and pepper.

Add EVOO to the preheated pan and then add seasoned chicken thighs, skin side down. Brown the chicken well, about 5-6 minutes, then turn over and cook for 3 minutes more. Remove thighs to a heatproof platter. Cook the chicken thighs in two batches if needed to not crowd the pan. Transfer the platter to the oven to continue to cook the chicken.

Add sausages to the pan and brown evenly for about 3-4 minutes then move the sausages over to the sides of the pan. Add peppers and onions to the middle of the pan and let soften, add garlic and herbs and stir for 2 minutes then add back chicken. Add wine and reduce by half. Add stock, brine, pickled peppers and sugar and roast for 25-30 minutes.

Serve right out of the pan with charred ciabatta bread for mopping.