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Prep Time45 minutes
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Cook Time1 hour
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Serving4
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This is an Italian-American dish that originated in the regions of Campania and Sicily. Translated, the name means, “shoemaker’s chicken,” but I can’t tell you why the Italian shoemakers became associated with this hearty casserole. In researching various recipes, the common elements were chicken, sausage and cherry peppers. Other than that, there was a wide variation in technique and ingredients. Some recipes called for cooking the potatoes separately and adding them at the very end. Some recipes called for oregano and rosemary. Some recipes advised you to pour the stock and wine over the chicken and just slide the roasting pan into the oven (as opposed to reducing the sauce before replacing the chicken). In general, the recipe writers seemed to recommend this as a weeknight dish, but for me this was definitely a weekend endeavor. No, it was not a difficult dish to make. However, it did require a lot of chopping and sautéing and reducing… The final result was well worth it! I LOVED this dish and it has earned a place in the main rotation. Take your Zantac — it is spicy, but those lemony potatoes are a perfect foil for the fennel laced Italian sausage. And, look, this recipe is all about the vinegar. TRUST THE RECIPE.
This recipe is my adaptation of the one I saw on SipandFeast.com, by the way. I really like Jim’s videos on Youtube. He’s organized and explains what he does as he goes along. And his food looks delicious. I had never even had Chicken Scarpariello before but knew it would be terrific based on his video. The end result surpassed my expectations. Check out his web site.
Of course, Italy is famous for its masterful shoemakers. The emphasis is on elegance and craftmanship. The shoes below are from a designer firm near Milan called Edhen Milano. These handmade shoes cost upwards of $800 and took 10 days to make. Their web site says there are over 200 steps involved in making each pair. This shoemaker’s recipe seems a bit rustic compared to these designer goods but the dish is equally gorgeous… and so deliciously Italian.
Ingredients
Chicken Scarpariello
Directions
Work on the potatoes first. I used Melissa's yellow potatoes, cut in half. I roasted them at 400 degrees for thirty minutes with a healthy squeeze of lemon juice, a little water and salt. They weren't quite done when I removed them from the oven - they will finish cooking in the casserole.
Roast the garlic: Slice the top off 3 heads of garlic and pour olive oil all over them. Roast in the oven at anywhere from 350 to 400 degrees until they are golden brown and the pods can easily be squeezed out. They will smell amazing.
While the potatoes and garlic are roasting, heat some olive oil over medium high heat in a large skillet. Saute the red bell peppers first.
You can push the peppers aside and start browning the sausage in the same skillet.
Remove the peppers and sausage to a plate, and now brown the chicken thighs in the hot oil. Remember to season the thighs with salt and pepper. (Also remember to dry them really well before you plop them in the skillet). Let them get golden brown and then cook them on the other side for a few minutes.
Add the jarred cherry peppers (chopped) to the skillet.
Remove the chicken and peppers from the skillet. Now add the white wine and vinegar and let it reduce to half. Then add the chicken stock and let it reduce to half as well. Scrape the bottom of the pan with your wooden spoon.
Build the casserole: Put the potatoes, garlic, bell peppers, sliced sausage (be sure to slice it -- it will be a little pink inside and that's okay because it is going to cook another hour) into the skillet. Nestle the chicken thighs on top.
Cover the skillet with foil. Cook at 400 degrees for 30 minutes. Remove the foil. Cook another 30 minutes.
Pour the sauce into another container and de-grease it (I used a gravy separator). Reduce the sauce -- you can use a little cornstarch slurry but just a little! When it is thick, pour it over the chicken thighs, and sprinkle a handful of parsley over everything. Serve on a heated platter.
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