Chicken Scarpariello is a delicious one pot meal that features not only chicken as the name denotes but sausage as well. The dish hails from Italy or maybe it has its roots in Italian American cuisine. No one really knows for sure. We do know that it has been a popular dish in many New York restaurants over the years. Translated scarpariello means of the shoemaker. Why this dish is called the shoemaker’s chicken is anyone’s guess. Some say it is because the dish is made with ingredients that are so humble even a lowly shoemaker could afford. Whatever its history, we know one thing for sure. This braised chicken and sausage stew is a simple way to make everyone at the table very happy.
Prep time: 10 min
Prep time: 10 min
Cook time: 45 min
· 4 chicken thighs
· ½ lb Italian sausage, cut into 1-2 inch lengths
· 3 medium potatoes, sliced into large chunks
· 1 red bell pepper, chopped in large pieces
· 1 onion, chopped in large pieces
· 8- 10 mushrooms, halved
· 2-4 hot cherry peppers in vinegar, deseeded & torn into pieces
· 2 cloves of garlic sliced
· ½ cup white wine
· about ¼ cup of cornstarch
· 2 tablespoons of olive oil
· old bay seasoning
· salt and pepper
1. Preheat the oven to 375°F or 190 °C
2. Season the chicken thighs with salt, pepper and old bay seasoning then add them to a large Ziploc bag with the cornstarch. After sealing the top of the bag shake until the chicken is well coated then set the chick aside on a plate.
3. In a very large nonstick sauté pan over a medium high heat add 2 tablespoons of oil and place the chicken, skin side down into the pan then add the sausage to the pan in the remaining space available.
4. Turn the chicken and sausage over after the first 5 minutes and sauté for 3-5 minutes on the second side before removing all the meat from the pan and setting aside.
5. Add the potatoes with some salt and pepper to the pan and sauté for 5 minutes before turning them and adding all the rest of the vegetables and a little more salt and pepper, then sauté for another 3-5 minutes.
6. Stir everything together and place the chicken back into the pan being sure each piece has contact with the bottom. Nestle in the sausages wherever they fit, pour in the wine and any drippings from the meat then bake uncovered at 375°F or 190 °C for 30 minutes.
|Chicken Scarpariello with Hot Cherry Peppers|
This dish can be made milder by using less cherry peppers or by leaving them whole instead of tearing them up in the dish. For a mild version of the recipe omit them alltogether. For those of you who really enjoy the heat, make sure you have a few extra cherry peppers on hand to serve on the finished plate. The bright contrast of the uncooked vinegar peppers really adds a remarkable finish.