Tag: Italian Sausage

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 & sweet peppers

That doesn’t sound very meager to me!

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

Slice thinly

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

Place the potatoes in a single layer on a sheet pan

Cook for 15 minutes

Remove from the oven and give them a flip

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

Remove and set aside

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

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

Add in the sausage and brown for 4 minutes

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

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

Make a small incision between the leg and the thigh

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

Cut between the joints

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

Repeat with the remaining legs

Sprinkle with kosher salt and ground black pepper

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

While the chicken is searing, let’s start prepping the next ingredients

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

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

Also chop the garlic

Add these into the pan that you removed the chicken from

Sprinkle with some salt and pepper

Cook 6-8 minutes stirring occasionally

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

Lower your oven down to 400 F

Add the white wine to the pan

Simmer 6-8 minutes or until the alcohol cooks off

Next add the stock to the pan

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

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

Slice the sausage on a bias

Add them to the pan

Nestle the chicken in next

Place in the oven and cook 20 minutes

After 20 minutes, remove the pan from the oven

Remove the chicken and set aside

Add in the potatoes and toss in the sauce

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

Give the parsley a chop

Sprinkle the parsley over the chicken

We serve this family style!!!

Enjoy!!!

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

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