Chicken Scarpariello

By Leslie Blythe Chicken, Italian, Potatoes, Sausage Roasting, Sautéing

December 22, 2024

Our friend Melanie made this Chicken Scarpariello, which is a classic Italian-American dish. Scarpariello translates to "shoemaker" in Italian, and the dish is thought to be named so either because the ingredients can be "cobbled together" quickly, like a shoemaker might, or because the dish was traditionally eaten by poor shoemakers who could afford its simple ingredients; the exact origin of the name is unclear. The origins of the recipe don’t matter, it was incredibly delicious. It’s sweet, savory, and tangy.

Prep: 20 mins
Cook: 50 mins
Yields: 6 Servings

Ingredients

1½ pounds fingerling potatoes, halved lengthwise

6 tablespoons extra-virgin olive oil, divided

Kosher salt, freshly ground black 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, drained

¼ cup white wine vinegar

3 sprigs rosemary

Chopped parsley (for serving)

Directions

1Arrange racks in upper and lower thirds of oven; preheat oven to 450° F. Toss the fingerling potatoes, 3 tablespoons extra-virgin olive oil on a rimmed baking sheet; season with kosher salt and freshly ground black pepper. Arrange cut side down and roast on lower rack until tender and cut sides are browned, 20–30 minutes; set aside.

2Meanwhile, heat remaining 3 tablespoons extra-virgin olive oil in a large skillet over medium-high. Cook the sausage, turning occasionally, until browned on all sides, 6–8 minutes (they will not be fully cooked). Transfer to a plate.

3Season the chicken thighs on both sides with salt and pepper. Sear skin-side down in same skillet and cook, turning occasionally, until golden brown on both sides, 8–10 minutes (they will also be undercooked). Transfer to plate with sausage.

4Cook the onions, red 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 the white wine and cook, stirring occasionally, until reduced and you can no longer smell the alcohol, about 8 minutes. Add the chicken broth, Peppadew® peppers, white wine vinegar, and the sprigs of 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° F, 5–10 minutes.

5Top with chopped parsley and serve with roasted potatoes alongside.

The recipe is by Rick Martinez, Bon Appétit, April 2024.

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