Chicken Scarpariello is a classic Italian-American one-pan meal. It is a flavorful braised dish that is easy to make using chicken thighs, Italian sausage, and spicy peppadew peppers. ''Scarpariello'' literally means shoemaker-style and this dish traces back its roots to Sicily and Calabria. Scarpariello may be difficult to pronounce (scar-par-ee-ello) but it is sure easy to eat!
First, bone-in, skin-on chicken thighs and sweet Italian sausage links are seared in a pan. Then shallots and garlic are sautéed in the drippings before the pan is deglazed with chicken stock and white wine. Fresh rosemary sprigs are added for flavor and a color. The ingredient that really makes this dish shine are the hot pickled cherry peppers. They are also known as Peppadew peppers and they come nestled in a delicious brine. Both the peppers and the brine are used in this dish for optimal flavor. Don't forget to serve chicken scarpariello with warm, crusty Italian bread to sop up every drop of this delicious braising liquid!
- 2 1/2 pounds bone-in, skin-on chicken thighs
- Salt and freshly ground pepper, to taste
- All-purpose flour, for dusting
- 2 tablespoons olive oil
- 12 ounces sweet Italian sausage links (3 to 4 links)
- 3/4 cup shallots, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 cup chicken stock
- 1 cup dry white wine
- 4 large rosemary sprigs
- 1/3 cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine from the jar
Gather the ingredients. Preheat oven to 375 F.
Pat the chicken thighs dry with paper towels. Season the chicken with salt and pepper and lightly dust with flour, shaking off the excess.
Heat the olive oil in a large ovenproof skillet over medium-high. Add the chicken thighs, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate.
Add the sausages to the pan and cook until browned all over but not cooked through, about 5 minutes. Transfer to the plate with the chicken thighs.
Reduce the heat to medium and add the shallots and garlic to the pan. Cook until soft and golden, about 3 minutes.
Add the chicken stock, white wine, rosemary sprigs and pepper brine. Boil until reduced by half, 8 to 10 minutes.
Return the chicken and any accumulated juices to pan, skin-side up. Add the peppers to the pan. Transfer to the oven and roast 15 minutes.
Meanwhile, slice sausages on the bias (a 45 degree angle) into thirds. Nestle the sausages into skillet in between the chicken pieces. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165 F and sausages are cooked through, about 5 minutes more.
Enjoy! Serve with warm, crusty Italian bread and a glass of your favorite Italian wine.