Scarpariello Chicken
Chicken Scarpariello is a beloved Italian-American dish that features tender braised chicken paired with savory sweet Italian sausage, all enveloped in a tangy, sweet-sour pan sauce that adds depth and flavor to this comforting meal.
Marthinus StrydomThe Story
Chicken Scarpariello is a beloved Italian-American dish that showcases the culinary traditions brought to the United States by Italian immigrants, particularly from southern Italy. The term "scarpariello" translates to "shoemaker" in Italian, which is believed to reference the hearty, rustic nature of the dish, possibly meant to provide sustenance for workers such as shoemakers. While its precise origins are somewhat obscure, it is thought to have roots in the Campania region of Italy, where similar preparations featuring braised meats, sausages, and vinegar are common. The dish gained popularity in Italian-American communities, particularly in New York and Philadelphia, where it became a staple in family kitchens and Italian restaurants. One interesting fact about Chicken Scarpariello is its unique balance of flavors; the combination of the juicy chicken, savory sausage, and tangy, sweet-sour sauce creates a delightful contrast that exemplifies the resourcefulness of Italian-American cooking, often using simple ingredients to create a comforting and satisfying meal.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
Instructions
- Position the oven racks in the upper and lower thirds, then preheat the oven to 450°F (232°C). On a rimmed baking sheet, toss 1½ lb. (680 g) of fingerling potatoes, halved lengthwise, with 3 Tbsp. (45 ml) of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper. Arrange the potatoes cut side down and roast on the lower rack for 20–30 minutes, or until tender and browned on the cut sides; set aside.
- In the meantime, heat the remaining 3 Tbsp. (45 ml) of extra-virgin olive oil in a large skillet over medium-high heat. Add 3 links of sweet Italian sausage and cook, turning occasionally, until browned on all sides, about 6–8 minutes (they will not be fully cooked). Transfer the sausage to a plate.
- Season 6 skin-on, bone-in chicken thighs on both sides with salt and pepper. In the same skillet, sear the chicken skin-side down and cook, turning occasionally, until golden brown on both sides, about 8–10 minutes (they will also be undercooked). Transfer the chicken to the plate with the sausage.
- In the same skillet, cook 2 large chopped onions, ½ large chopped red bell pepper, and 6 finely grated garlic cloves over medium-high heat. Stir occasionally and scrape the bottom of the pan until the vegetables are tender and beginning to brown, about 10–12 minutes. Add 1 cup (240 ml) of dry white wine and cook, stirring occasionally, until reduced and the alcohol smell dissipates, about 8 minutes. Then add 1 cup (240 ml) of low-sodium chicken broth, ½ cup (120 g) of drained chopped hot, sweet pickled Peppadew® peppers in brine, ¼ cup (60 ml) of white wine vinegar, and 3 sprigs of rosemary, bringing the mixture to a boil. Cook until slightly reduced, about 5 minutes. Nestle the chicken back into the onion mixture and transfer the skillet to the upper rack of the oven, roasting for 10 minutes. Add the sausages to the skillet, pushing them into the onion mixture, and continue to roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 5–10 minutes.
- Garnish with chopped parsley and serve with the roasted potatoes on the side.
