Villa Sentieri

Pollo allo Scarpariello (Chicken Shoemaker Style)

Scarpariello means shoemaker in the Neapolitan dialect. This may give a clue as to the origins of this Italian-American favorite. The dish builds on a classic combination in the cooking of many regions of Italy: chicken cooked with wine and vinegar. The capers are optional. Use sweet or hot pickled peppers as you prefer or, if you want to spice it up, add some crushed red pepper when sautéing the garlic. If you don’t have a stove-to-oven pot large enough to hold all the ingredients, do the browning in a large saute pan then assemble everything in a large baking dish.

CourseMains, Poultry
CuisineItalian-American

Servings	Prep Time
8people	30minutes

Cook Time

2 1/2hours

Servings	Prep Time
8people	30minutes

Cook Time

2 1/2hours

Ingredients

9 chicken thighsskin on and bone in
3 Italian sausage linksapproximately 12 ounces, hot or sweet as desired
flour for dredging
1/4cup extra virgin olive oil
2 1/2pounds potatoespeeled
3 Bell peppersred or yellow
1 1/2 large onion
12cloves garlicsmashed
3 sprigs rosemary
3 bay leavespreferably fresh
oreganoto taste
9ounces white wine
3/8cup wine vinegarwhite or red
1cup chicken brothplus more as needed
1 1/2cup pickled pepperssuch as banana peppers or peperoncini, hot or sweet as desired
1 1/2cups marinated artichoke heartsdrained
2tablespoons capersdrained (optional)
3/8cup chopped parsley
saltto taste
black pepperfreshly ground, to taste

Instructions

Dredge the chicken in flour. Reserve.
Peel the potaotes and cut in large chunks.
Cut the Bell peppers in triangles
Cut the onions in eighths
In a large stove-to-oven pot, heat the olive oil. Brown the chicken, sausage, and potatoes. Do this in batches, if necessary.
Remove everything from the pot. Cut the cooked sausage into 1 ½ inch long pieces.
Add the garlic to the oil remaining in the pot and sauté until it is fragrant and golden.
Add the bell pepper and onion, season with salt, and sauté until the onion is beginning to soften and turns gold and brown in spots.
Add the rosemary and bay leaves and sauté briefly.
Add the wine and deglaze.
When wine is almost completely evaporated, return chicken, sausage, and potatoes to the pot along with any accumulated juices.
Add about 1 cup of chicken broth and the vinegar along with the pickled peppers. Season well with salt, pepper, and oregano.
Bring to a boil, cover, and put in the oven at 350°F.
An hour later, stir the contents of the pot. Add the drained artichoke hearts and capers, if using. Add more broth if needed to keep the contents from sticking. Adjust the seasoning.
Cook for another hour until chicken is very tender and potatoes are cooked through.
Stir in parsley and serve.

Recipe Notes