Chicken Scarpariello (Serves 10)
Chicken Scarpariello is a classic Italian American recipe that is thought to have originated in New York. Chicken scarpariello translates to “shoemaker’s” chicken. There are many theories as to why this dish is called this. The most common reason states that because this dish is so inexpensive to make, even a shoemaker can afford to make it for their family.
I love this dish because it is a complete meal in a pan. I serve it with a side salad and some crusty Italian bread. SO good.
2 ½ lbs. Mini Potatoes, Cut in quarters
4 Cheese and Parsley Sausage Links (about ¾ lb)
1 ¼ Cups Olive Oil, plus 1 tsp.
4 lbs Skinless and Boneless Chicken Breasts, Cut each breast into about 4 chunks
1 Cup All Purpose Flour
4 Hot Sausage Links (about ¾ lb)
5 Garlic Cloves, Thinly Sliced
1 Medium Onion(about 9oz), Cut in half and thinly sliced
5 Red Peppers (about 1 1/4 lbs), Seeded and cut in strips
2 Yellow Peppers (about ½ lb.), Seeded and cut into strips
½ Cup of Jarred Sliced Cherry Peppers in Vinegar, if you don’t like it spicy you can use less.
3 Tbsp. Red Wine Vinegar
1 Cup of Dry White Wine
12 Tbsp. of Butter, Sliced
3 Cups Chicken Broth
3 Lemons Juiced (about 1/2 Cup)
1 tsp. Oregano
¼ Cup of Fresh Parsley, Chopped
2 ½ tsp. Salt
2 ½ tsp. Pepper
Preheat the oven to 425 degrees. Toss the potatoes with ¼ cup of olive oil and 1 tsp. each of salt and pepper. Put on a roasting pan and put in the oven. Be sure to turn every 10 minutes to prevent the potatoes from sticking to the pan. Cook until roasted. About 30 minutes. Remove from the oven. In the meantime, line another baking pan with parchment and grease with 1 tsp. of olive oil and add the sausage. Put in the oven and roast the sausage until it is browned on both sides (about 45 to 50 minutes). Remove from the oven and let cool. Then slice up each sausage into 5 pieces and set aside.
Put flour in a shallow bowl and season it with salt and pepper (About ½ tsp each of salt and pepper). Dredge each piece of chicken in the flour on all sides. In a large skillet, heat 1 cup of olive oil on medium heat. Cook the chicken on both sides for about 6 to 7 minutes and until browned. Once the chicken is cooked, remove and drain on a piece of paper towel. Drain 3/4 of the oil from the pan. Add the sliced garlic to the oil and cook for about 2 to 3 minutes until the garlic starts to cook. Add the onions and cook for another three minutes until the onions become translucent and then add the peppers. Cook this for another eight minutes. Add the cherry peppers with their juices and the red wine vinegar to the pan. Make sure to scrape all of the bits from the bottom of the pan. Add the wine, oregano and 1 tsp. each of salt and pepper. Reduce the sauce almost in half cooking for about five minutes. Add 2 cups of chicken broth, lemon juice, and butter. Cook for another 8 minutes. Add the sausage, potatoes, the chicken and parsley to the sauce and combine well. Add in 1 cup of chicken broth and let it simmer for 8 to 10 minutes and serve.
RECIPE NOTE THIS CAN BE MADE A DAY IN ADVANCE AND STORED IN AN AIRTIGHT CONTAINER.