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–+ servings

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.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 9 chicken thighs skin on and bone in
  • 3 Italian sausage links approximately 12 ounces, hot or sweet as desired
  • flour for dredging
  • 1/4 cup extra virgin olive oil
  • 2 1/2 pounds potatoes peeled
  • 3 Bell peppers red or yellow
  • 1 1/2 large onion
  • 12 cloves garlic smashed
  • 3 sprigs rosemary
  • 3 bay leaves preferably fresh
  • oregano to taste
  • 9 ounces white wine
  • 3/8 cup wine vinegar white or red
  • 1 cup chicken broth plus more as needed
  • 1 1/2 cup pickled peppers such as banana peppers or peperoncini, hot or sweet as desired
  • 1 1/2 cups marinated artichoke hearts drained
  • 2 tablespoons capers drained (optional)
  • 3/8 cup chopped parsley
  • salt to taste
  • black pepper freshly ground, to taste

Method
 

  1. Dredge the chicken in flour. Reserve.
  2. Peel the potaotes and cut in large chunks.
  3. Cut the Bell peppers in triangles
  4. Cut the onions in eighths
  5. In a large stove-to-oven pot, heat the olive oil. Brown the chicken, sausage, and potatoes. Do this in batches, if necessary.
  6. Remove everything from the pot. Cut the cooked sausage into 1 ½ inch long pieces.
  7. Add the garlic to the oil remaining in the pot and sauté until it is fragrant and golden.
  8. 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.
  9. Add the rosemary and bay leaves and sauté briefly.
  10. Add the wine and deglaze.
  11. When wine is almost completely evaporated, return chicken, sausage, and potatoes to the pot along with any accumulated juices.
  12. Add about 1 cup of chicken broth and the vinegar along with the pickled peppers. Season well with salt, pepper, and oregano.
  13. Bring to a boil, cover, and put in the oven at 350°F.
  14. 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.
  15. Cook for another hour until chicken is very tender and potatoes are cooked through.
  16. Stir in parsley and serve.

Notes

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