Chicken Scarpariello, affectionately known as “Shoemaker’s Chicken,” is a cherished Italian-American dish that masterfully combines succulent chicken, flavorful sausages, and tangy peppers in a zesty sauce. This hearty meal, with its roots in Italian cuisine, has become a favorite for those seeking comfort food with a kick.
Ingredients:
For the Chicken and Sausage:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 12 ounces of sweet Italian sausage links
- Salt and freshly ground black pepper, to taste
- All-purpose flour, for dusting
- 2 tablespoons olive oil
For the Sauce:
- 4 cloves garlic, minced
- 3/4 cup thinly sliced shallots
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/3 cup hot pickled cherry peppers, halved
- 1/4 cup sweet bell peppers (a mix of green and red), sliced
- 1/4 cup onion, sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Fresh rosemary sprigs
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken and Sausage:
- Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper, then lightly dust with all-purpose flour, shaking off any excess.
- In a large, heavy-bottomed skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on both sides, approximately 5-7 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- In the same skillet, add the Italian sausage links. Sear until browned on all sides but not fully cooked through about 5 minutes. Remove the sausages from the skillet and set aside with the chicken.
- Sauté Aromatics:
- Reduce the heat to medium. In the same skillet, add the minced garlic and sliced shallots. Sauté until fragrant and translucent, about 2-3 minutes, ensuring you scrape up any browned bits from the bottom of the pan to incorporate that flavor.
- Deglaze and Build the Sauce:
- Pour in the dry white wine, stirring to deglaze the pan and release any remaining browned bits. Allow the wine to simmer and reduce by half, concentrating its flavor, which should take about 3-4 minutes.
- Add the chicken broth and fresh lemon juice to the skillet, stirring to combine.
- Introduce the hot pickled cherry peppers, sliced bell peppers, and onions into the sauce. Stir in the dried oregano and red pepper flakes, adjusting the amount of red pepper flakes to suit your desired level of heat.
- Combine and Simmer:
- Return the seared chicken thighs and drumsticks to the skillet, nestling them into the sauce among the peppers and onions.
- Slice the partially cooked sausages into thirds on a bias and add them to the skillet, tucking them between the chicken pieces.
- Add a few sprigs of fresh rosemary to the skillet for an aromatic touch.
- Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the sausages are no longer pink in the center.
- Finish and Serve:
- Once the meats are cooked, remove the skillet from heat. Taste the sauce and adjust the seasoning with additional salt, black pepper, or red pepper flakes as needed.
- Sprinkle freshly chopped parsley over the dish for a burst of color and freshness.
- Serve the Chicken Scarpariello hot, straight from the skillet, accompanied by crusty Italian bread to soak up the flavorful sauce. This dish also pairs wonderfully with pasta, rice, or roasted potatoes.
Tips for Success:
- Choice of Chicken: Using bone-in, skin-on chicken pieces adds depth of flavor and moisture to the dish. However, if you prefer, boneless, skinless pieces can be substituted; just adjust cooking times accordingly.
- Searing: Achieving a good sear on the chicken and sausages not only enhances flavor through caramelization but also helps to lock in juices, resulting in tender meat.
- Wine Selection: A dry white wine such as Pinot Grigio or Sauvignon Blanc works best, imparting a subtle acidity that balances the richness of the dish.
- Pepper Varieties: Hot pickled cherry peppers add a tangy heat. If unavailable, consider using Peppadew peppers or another variety of pickled hot peppers to achieve a similar flavor profile.
- Herbs: Fresh rosemary infuses the dish with a woody aroma. Ensure you remove the sprigs before serving to avoid any overpowering bites.
Serving Suggestions:
Chicken Scarpariello is a versatile dish that pairs well with various sides:
- Starches: Serve over creamy polenta, alongside roasted potatoes, or with al dente pasta to complement the savory sauce.
- Vegetables: A simple green salad or sautéed greens like spinach or broccoli rabe provide a refreshing contrast to the hearty main.
- Bread: Crusty Italian or sourdough bread is ideal for mopping up the delicious sauce, ensuring no drop goes to waste.
Wine Pairing:
To enhance your dining experience, consider pairing this dish with a dry Italian white wine such as Pinot Grigio or a light red like Chianti. The acidity in these wines complements the tanginess of the sauce, while their