A request from my better half for chicken scarpariello, which by the way I had never had, led me to search my cookbooks for a recipe. None of them, however, contained one that met his expectations. Consequently, I expanded my (now our) search to the Internet, where we finally found a recipe by Anne Burrell on the Food Network website that came close to meeting all the requirements.
This Italian-American dish appears to have originated in New York City. Its name, scarpariello, or shoemaker style, has been attributed to its being “cobbled” together from several ingredients that play a key role in it: chicken, sausage, and cherry peppers.
Although a good number of versions call for cutting up the chicken into small pieces to better absorb the sauce, I chose to use whole thighs, which allow for a slightly longer cooking time to reduce the sauce without drying out the chicken. For the same reason, I also cut my sausages and peppers slightly larger than called for by the original recipe. Finally, rather than using hot cherry peppers, I opted for peppers that were labeled “hot & sweet” in order to reduce the heat and keep older digestive systems happy.
Chicken Scarpariello (Adapted from Anne Burrell on the Food Network Website)
Extra-virgin olive oil
1 pound fennel sausage, cut into 1.5 inch pieces
3-pounds skin-on bone-in chicken thighs
Freshly ground black pepper
1 large Spanish onion, cut into 1/4-inch slices
3 cloves garlic, finely chopped
3/4 cup white wine
1 1/2 cup hot and sweet cherry peppers halved or quartered depending on size
1/2 cup pepper juice, from the jar
1 cup chicken stock, plus a little more if needed
1 teaspoon dried oregano
Coat a large, wide, heavy-bottomed pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well.
Remove the sausage with a slotted spoon and reserve.
Trim any excess skin and fat from the chicken. Season generously with salt and pepper and add to the pan that the sausage was browned in. Brown the chicken well.
Once the chicken is brown on all sides, remove it from the pan and reserve.
Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 to 2 more minutes, being careful not to burn the garlic.
Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan.
Reducing the wine and deglazing
Return the sausage and chicken, along with any accumulated juices, to the pan and add the cherry peppers, cherry-pepper juice, chicken stock, and oregano.
The chicken and sausage
Adding the peppers, pepper juice, stock and oregano
Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 to 20 minutes. Remove the lid and simmer for 5 to 10 more minutes; add more chicken stock if the sauce has reduced too much.
The finished dish
Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
Wine Pairing: Chardonnay, Riesling