Chicken Scarpariello
Chicken scarpariello means "shoemaker's chicken," but the story behind its name isn't well documented. Most sources agree that it's an entirely Italian-American construct; some claim it originated in Sicily and Calabria. There is a Neapolitan pasta dish with the “scarpariello” moniker, but that’s something entirely different, not to be confused with the chicken dish served at Rao’s, Carbone, and other NYC/East Coast establishments. Given this dish's vague historical background, it's no wonder that chicken scarpariello recipes vary quite a bit.
You know how good Italian sausages are with roasted peppers and onions? Now add in roast chicken and its juices, and a very special pickled pepper, the Italian Cherry Pepper, and some lovely vinegar, and it’s a meal in one roasting pan that smells delicious and tastes divine! Some recipes add potatoes to the mix to make is a one pot meal.
Scarpariello can be as spicy as you like—add jalapeños along with the bell peppers for more heat, or include a pinch of red pepper flakes along with the Italian herbs. Choose varieties of pickled peppers that are on the spicier side, like hot banana peppers, hot cherry peppers, or pepperoncini. Go for hot Italian sausages, too.
Chicken Scarpariello (Braised Chicken With Sausage and Peppers)
from J. Kenji López-Alt
2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
1 medium onion, thinly sliced (about 6 ounces; 170g)
1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
1 cup (240ml) dry white wine
1 cup (240ml) homemade or store-bought low-sodium chicken stock
2 tablespoons (28g) sugar
[One reviewer suggested cooking the sausage before the chicken, otherwise the chicken drippings start to burn.]
Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.
Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.
Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar, and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.
[Several reviewers said the sausage got dry in the oven and suggest leaving them out initially. Add to the sauce 10 - 15 minutes before the dish is done to heat them through.]
Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.
4 servings
