Chicken

Chicken Scarpariello

Scarpariello refers to a “Shoemakers dish” meaning a rustic meager meal

I mean if we are talking rustic Italian let’s talk chicken, sausage, potatoes and hot and sweet peppers

That doesn’t sound very meager to me!

We found this to be a truly delicious and comforting Italian dinner

We hope you enjoy our version of this great dish

  We are going to start with the potatoes and give them a crisp since later they will be added to the sauce

We are using 8 small potatoes, roughly 1 1/2 pounds

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These have been washed so let’s give them a thin slice

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Preheat the oven to 450 F

Toss the potatoes with about 2 tablespoons of olive oil and 1 teaspoon each of kosher salt and ground black pepper

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Place the potatoes in a single layer on a sheet pan

Cook for 15 minutes

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Remove from the oven and give them a flip

Put the potatoes back into the oven and cook another 15 minutes

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Remove and set aside

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Let’s move onto the sausage while the potatoes are cooking

We are using 6 hot Italian sausages

You can use sweet sausage or a mix of sweet and hot

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Heat 1 tablespoon of olive oil in an oven proof pan over medium heat

Add in the sausage and brown for 4 minutes

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Flip and brown the other side for 4 more minutes

Remove from the pan and set aside

They will not be fully cooked at this point which is okay because they will cook more in the oven

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Next up is the chicken

You can use legs, thighs, breasts or a combo

We are using legs and thighs

We bought 4 whole chicken legs because they were on sale and I’m going to separate them myself

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Make a small incision between the leg and the thigh

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Pull the thigh and leg away from each other until the thigh joint pops out of the leg joint

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Cut between the joints

Then trim any access fat and skin off of both the leg and thigh

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Repeat with the remaining legs

Sprinkle with kosher salt and ground black pepper

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Lay the chicken seasoned side down into the pan the sausage was cooked in

Season the other side with some more salt and pepper

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Sear 4-6 minutes or until a nice crust forms

Then flip

Sear another 4-6 minutes the remove the chicken from the pan and set aside

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While the chicken is searing lets start prepping the next ingredients

We will need 1 onion, 1 red bell pepper and 4 garlic cloves

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Peel and chop the onion, remove the top and seeds from the bell pepper and chop

Chop the garlic

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Add these into the pan that you removed the chicken from

Sprinkle with some salt and pepper

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Cook 6-8 minutes stirring occasionally

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Next we will need 1 1/2 cups of a dry white wine (like a Chardonnay), 1 cup of chicken stock, 1/4 cup of apple cider vinegar, 1/2 cup of sweet pickled cherry peppers and 2 sprigs of fresh rosemary

Click our link to make your own Homemade Chicken Stock

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Lower your oven down to 400 F

Add the white wine to the pan

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Simmer 6-8 minutes or until most of the alcohol cooks off

Next add the stock to the pan

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Remove the stems from the cherry peppers and give them a rough chop

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Add in the cherry peppers, vinegar and rosemary

Stir to combine

Bring to a boil then reduce to a simmer and cook 2-3 minutes to allow the flavors to meld

Remove from the heat

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Slice the sausage on a bias

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Add them to the pan

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Nestle the chicken in next

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Place in the oven and cook 20 minutes

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After 20 minutes, remove the pan from the oven

Remove the chicken and set aside

Add in the potatoes and toss in the sauce

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Add the chicken back to the pan

Place it back in the oven for 15-20 minutes or until the chicken is cooked to your desired doneness

Remove from the oven and allow to rest a few minutes

Next we will need 1/4 cup of fresh parsley

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Give the parsley a chop

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Sprinkle the parsley over the chicken

We serve this family style!!!

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Enjoy!!!

Simply Sundays! ~ Chicken Scarpariello

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

8 small potatoes

6 hot Italian sausages

4 chicken legs

4 chicken thighs

1 onion

1 red bell pepper

4 garlic cloves

1 1/2 cups of dry white wine (like a Chardonnay)

1 cup of chicken stock

1/4 cup of apple cider vinegar

1/2 cup of sweet pickled cherry peppers

1/4 cup of fresh parsley

kosher salt

ground black pepper

olive oil

Directions

Preheat your oven to 450 f.  Thinly slice 8 small potatoes.  Place the potatoes in a single layer on a sheet pan.  Place these into the oven and cook for 15 minutes.  Remove from the oven and give them a flip.  Put the potatoes back in the oven and cook another 15 minutes.  Remove and set aside

Heat 1 tablespoon of olive oil in an oven proof pan over medium heat.  Add in 6 hot Italian sausage and brown for 4 minutes.  Flip and brown the other side for 4 more minutes.  Remove from the pan and set aside.  The will not be fully cooked at this point which is okay because they will cook more in the oven

Sprinkle 4 chicken legs and 4 chicken thighs with kosher salt and ground black pepper.  Lay the chicken seasoned side down into the pan we cooked the sausage in.  Season the other side with some more salt and pepper.  Sear 4-6 minutes or until a nice crust forms.  Then flip.  Sear another 4-6 minutes the remove the chicken from the pan and set aside

Lower the heat to 400 F.  Peel and chop 1 onion.  Remove the top and seeds from 1 red bell pepper and chop.  Chop 4 garlic cloves and add to the pan that you removed the chicken from.  Sprinkle with some salt and pepper.  Cook 6-8 minutes stirring occasionally

Add 1 1/2 cups of dry white wine to the pan.  Simmer 6-8 minutes or until most of the alcohol cooks off.  Next, add 1 cup of chicken stock to the pan.  Remove the stems from 1/2 cup of sweet pickled cherry peppers.  Give them a chop and add them to the pan along with 1/4 cup of apple cider vinegar and 2 sprigs of fresh rosemary. Stir to combine.  Bring to a boil then reduce to a simmer and cook 2-3 minutes to allow the flavors to meld.  Remove from the heat

Slice the sausage on a bias and add them to the pan.  Nestle the chicken in next.  Place in the oven and cook 20 minutes.  Remove the pan from the oven and set the chicken aside.  Add in the potatoes and toss in the sauce.  Add the chicken back to the pan.  Place back in the oven for 15-20 minutes or until the chicken is cooked to your desired doneness.  Remove from the oven and allow to rest a few minutes

Chop 1/4 cup of fresh parsley and sprinkle over the chicken.  Serve this family style

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Mini Prep Glass Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

© Simply Sundays 2018
All rights reserved

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