Chicken Scarpariello is an American-Italian dish made with chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce.
It’s been a long while since I’ve let the joy of cooking work it’s magic on me. I bought an ingredient I don’t often cook with and tried a new recipe recently. Chicken Scarpariello with Sausage and Peppers, inspired by Bon Appetit magazine, is an American-Italian dish which literally means “shoemaker’s” style chicken. Many schools of thought exist to explain this comparison, one being that even the family of a poor shoemaker in Southern Italy could afford to make it, while another boasts all of the ingredients can be easily “cobbled” together.
Chicken thighs are inexpensive, tender and Some Kinda Good.
With juicy chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce, the dish is full of flavor from the white wine, peppers and garlic. With Valentine’s Day just around the bend and love in the air, what better way to say “I love you,” than with a meal cooked from the heart.
Chicken Scarpariello with Sausage and Peppers Recipe courtesy of Bon Appetit magazine
Ingredients: ● 1½ pounds fingerling potatoes, halved lengthwise ● 6 tablespoons extra-virgin olive oil, divided ● Kosher salt, freshly ground 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 ● ¼ cup white wine vinegar ● 3 sprigs rosemary ● Chopped parsley (for serving)
Directions: Arrange racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes with 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.
Meanwhile, heat remaining 3 Tbsp. oil in a large skillet over medium-high. Cook sausages, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate. Season chicken on both sides with salt and pepper. Cook in same skillet, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.
Cook onions, bell pepper, and garlic in same skillet over medium-high heat, stirring occasionally and scraping bottom of pan, until tender and beginning to brown, 10–12 minutes. Add wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add broth, peppers, vinegar, and 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. Top with parsley and serve with roasted potatoes alongside.
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Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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