Chicken Scarpariello

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.

“My goal when developing this dish,” says Rick Martinez, “was that you should be able to make it on a Tuesday night after a long day at work—and not hate the guy that wrote the recipe after.” (Watch him make it here.)

Some recipes include potatoes in the braise, but we prefer them roasted so they get nice and crispy (and served on the side so they stay that way). Skin-on chicken thighs are essential—they deliver flavor and won’t dry out; don’t try swapping them for boneless, skinless chicken breasts. Cooking them in the same pan as the onions and peppers ensures the browned bits at the bottom of the pan don’t go to waste.

For the sauce, we like the flavor of Peppadews, but other pickled options like hot cherry peppers or pepperoncini work if you’d like a little extra heat. For the wine, something Italian, such as Pinot Grigio or Vermentino, would be a good choice.

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Ingredients

6 servings

1½

lb. fingerling potatoes, halved lengthwise

6

Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground black pepper

3

links sweet Italian sausage

6

skin-on, bone-in chicken thighs

2

large onions, chopped

½

large red bell pepper, chopped

6

garlic cloves, finely grated

1

cup dry white wine

1

cup low-sodium chicken broth

½

cup chopped hot, sweet pickled Peppadew peppers in brine, drained

¼

cup white wine vinegar

3

sprigs rosemary

Chopped parsley (for serving)

Preparation

Step 1

Arrange racks in upper and lower thirds of oven; preheat oven to 450°. Toss 1½ lb. fingerling potatoes, halved lengthwise, with 3 Tbsp. extra-virgin olive oil on a rimmed baking sheet; season with kosher salt and freshly ground 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. extra-virgin olive oil in a large skillet over medium-high. Cook 3 links sweet Italian sausage, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.

Step 3

Season 6 skin-on, bone-in chicken thighs on both sides with salt and pepper. Sear skin-side down in same skillet and cook, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.

Step 4

Cook 2 large onions, chopped, ½ large red bell pepper, chopped, and 6 garlic cloves, finely grated in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add 1 cup dry white wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add 1 cup low-sodium chicken broth, ½ cup chopped hot, sweet pickled Peppadew peppers in brine, drained, ¼ cup white wine vinegar, and 3 sprigs rosemary and bring to a boil; cook until slightly reduced, about 5 minutes. Nestle chicken into onion mixture, then transfer skillet to upper rack of oven and roast chicken 10 minutes. Add sausages to skillet, pushing them into onion mixture, and continue to roast until chicken is cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°, 5–10 minutes.

Step 5

Top with chopped parsley and serve with roasted potatoes alongside.

Editor’s note: This chicken scarpariello recipe was first printed online in September 2017. Head this way for more of our best chicken thigh dinners →

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