Chicken Scarpariello could easily be one of my most favorite dishes to order in an Italian Restaurant. The translation is Shoemaker’s chicken and it is a classic Italian-American dish of chicken, sausage, onions and peppers . The flavors are layered and spicy and sweet and this recipe often has potatoes in it but this time I left them out and we didn’t miss them. I made this for 2 people so used only 1 lb. of chicken. Recipe is for 2 – 3 pounds of bone-in skin-on chicken , you can use whatever pieces you like but if you’re using breasts have them cut in 1/2. I also made whole recipe in my Le Creuset Stockpot because I cut recipe for just the two of us. If you make whole recipe you’ll want to transfer to a large roasting pan before putting in the oven. I didn’t because I only used 3 pieces of chicken and 2 sausage links so I kept it all in the Le Creuset dutch oven .

Enjoy this hearty recipe and if I were making potatoes I might just roast some on the side and add in when I serve. Potatoes are totally optional.

Serve with some good bread to soak up this delicious sauce.

This would be a delicious Holiday Meal.

Ingredients:

3 lbs. bone-in , skin-on Chicken I used thighs only this time,, use what you like but keep breasts small and cut in 1/2 and this recipe can be easily cut in 1/2

Kosher salt and freshly ground black pepper ( or coarse black pepper)

2 Tablespoons Olive Oil ( if you’re cooking up chicken and oil disappears add a little at a time)

4 links Italian Sausage — you can use 1/2 mild and 1/2 spicy whatever you’d like

2 large Bell Peppers and if you’re making for more people and transferring to large roasting pan you can use 3 Bell peppers — seeded and cut into thin strips

1 large sweet onion, cut in half lengthwise and sliced

1 teaspoon minced garlic — probably 2 small cloves

4-8 hot vinegar cherry peppers or pepperoncini, left whole If you don’t like hot you can substitute with sweet cherry peppers in vinegar or peppadew peppers in vinegar( I know Trader Joes has these) Use what you like and what you can find.

1/2 cup chicken broth

1/2 cup dry white wine

1/4 cup red wine vinegar

1 Tablespoon dried oregano

Directions:

Pre-heat the oven to 400 degrees. season chicken pieces with kosher salt and pepper. Heat the oil in a large Dutch oven style pot or use a large pot/pan for sautéing . In batches, ( don’t over crowd pot) brown the chicken , skin side down to start, you’ll probably want to sauté for at least 5 minutes or more per side and using tongs check for skin color to be golden brown, this may take longer or shorter and be careful not to burn the oil. I used a medium flame but if it starts to burn lower immediately . Remove the chicken to a plate when finished. Add the sausage to same pot and sauté until brown, about 3 -4 minutes per side. ( they will not be cooked through at this point– just browned. Remove with tongs , cut into 1″ slices and set aside along with chicken.

Now into the same pot sauté the bell peppers, onion and garlic until soft and beginning to brown , probably another 5 minutes or so. I sprinkled a little salt and pepper here while it was sautéing

Return the sausage to pot, add the cherry peppers or pepperoncini, chicken broth , wine, vinegar, oregano . Gently mix together, then transfer everything in the pot ( all liquid as well) to a large roasting pan. ( I always spray first for easy clean-up and easy removal of cooked food) use an olive oil spray if you have it and spray lightly) Nestle the chicken in the vegetables (skin side up) with sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, probably 30 minutes . If you are halving this recipe for 2 people you can put Le Creuset in the oven which is what I did but for larger amounts use roasting pan.

I served on plate and spooned a little of the sauce on top of chicken and vegetables.

Hope you enjoy as much as we did.

You can test done-ness of chicken with a meat thermometer.

*I prefer using dark meat here but that’s totally up to you

Very delicious weeknight meal for the family or for just you! It’s easy and all in one pan with Brussels and red onions. Easy to put together, just try and marinate chicken for how ever long you can — at least 30 minutes and up to 48 hours in the fridge. The marination process is key — I did it for about 6 hours in fridge and removed from fridge to bring to room temperature before cooking.

I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs to get juicy and delicious tasting chicken.

Enjoy this meal bursting with flavor!

You’ll need a rimmed sheet pan, a large glass bowl, a small bowl, and I recommend using a kitchen thermometer which if you don’t have one you should own for cooking chicken.

Ingredients:

2 pounds of chicken thighs ( about 6 ) bone in , skin on

3 Tablespoons Olive Oil ( divided)

1 Tbsp. Italian Seasoning ( available dry in most supermarkets)

2 tsp. Kosher Salt

app. 1/2 ground black pepper

2 Tbsp. fresh Lemon Juice

1 heaping Tbsp. Dijon Mustard

1 heaping Tbsp. stone ground Mustard

app. 10 oz. Brussels sprouts trimmed and cut in half if very large cut in 1/4s and if very small leave whole

1 Red Onion cut into 8 wedges

6 cloves garlic minced

Directions:

To marinate the chicken, pat dry the chicken and put in a large bowl. In a smaller bowl add 1 Tbsp. Olive Oil, Italian seasoning, 1 teaspoon kosher salt, freshly ground black pepper, lemon juice , dijon mustard, stone ground mustard. I whisk it all together and pour over the chicken in bowl and with clean hands squish around the chicken and cover and place in the fridge. Take out of fridge and bring to room temperature before putting into the oven (probably a 1/2 hour)

Pre heat oven to 400 degrees

I spray baking sheet with cooking spray first, then place trimmed and halved Brussels sprouts on the sheet pan. I then put 6 garlic cloves in mini processor and add 2 Tablespoons of Olive oil to processor and when this is done pour over the Brussels and coat well and sprinkle the remaining 1 tsp. kosher salt and some freshly ground black pepper to them.

Place marinated chicken thighs skin side up on the sheet pan moving Brussels and onions around so the chicken touches the sheet . (see photo)

Bake uncovered at 400 degrees F. for 30 minutes then crisp the skin up and brown it under the broiler. I did it for about 4 minutes till I obtained a nice crispy skin. Check chicken temperature before serving but it should be 165 and perfect!

Served over rice and it was delicious.

Bone in Chicken Thighs work beautifully here as they cook up rather quickly and are very tasty . I browned them first and gave them a nice crust and then they get braised in a beautiful tomato sauce with coconut milk and amazing spices. It’s stew like in consistency and I served over rice. Any rice will do . I added some red peppers and it was enough of a meal on it’s own with the rice. Bread would be lovely if you’d like to soak up the remaining sauce . A nice green salad would work well here as well.

Enjoy!

Ingredients:

1 1/2 – 2 lbs. bone-in , skin-on chicken thighs, at room temperature

Kosher Salt and Black Pepper

2 Tablespoons grapeseed or Canola Oil — I used Grapeseed

1 medium red onion thinly sliced

4 garlic cloves minced

1 2 “piece of fresh ginger, peeled and minced

1 teaspoon ground Cumin

1 teaspoon Curry Powder — I use Spicy Curry Powder use whatever you like

1/2 teaspoon Ground Cinnamon

1/2 teaspoon red-pepper flakes

1/2 pint of grape or cherry tomatoes– I left them whole

1 Red Bell Pepper– cut into thin strips

1 14 oz. can diced tomatoes with their juices

1/2 (13 oz.) can full-fat coconut milk — save the rest of can if you feel the sauce needs more– I didn’t use it

1 Tbsp. Tomato Paste

*handful of roughly chopped fresh cilantro — totally optional

Directions:

Pat chicken thighs dry and I placed on a baking sheet and sprinkled kosher salt and coarse black pepper all over

In a deep 12 inch pot or pan — I used my cast iron Le Creuset –perfect. add the 2 Tablespoons Grapeseed Oil till oil gets hot enough to add chicken ( medium-high heat) I use tongs and place the chicken skin side down, let them brown up nicely without disturbing them for about 5 minutes using the tongs you can look at them and make sure they’re lightly golden not burning. Flip and brown the other side for about 5 more minutes . If too hot you can lower the heat. When finished transfer the chicken to a plate and set aside.

Turn heat to medium-low add the onion and cook until softened, about 3-5 minutes. Add the garlic, ginger, curry, cumin, cinnamon and red pepper flakes, cook for a minute or so then add in the red pepper strips and cook down for a few minutes till peppers are softened.

Add the can of tomatoes with their juices , the tomato paste, fresh tomatoes ( I left them whole), and the coconut milk , stir until combined and scrape up all the brown bits that may have formed on bottom of the pan. Nestle the chicken back into the skillet ( do not submerge the chicken) Simmer uncovered, until the chicken is cooked through and the sauce has had a chance to thicken slightly ( if too thick add a little more coconut milk) Taste the sauce for Salt and Pepper. Cook anywhere from 30 – 40 minutes more. If you have a meat thermometer you can test for chicken doneness (165 degrees) I probably cooked for 40 minutes. Then if not crispy enough put whole pot under broiler in the oven for a few minutes but be careful not to burn the chicken.

I divided rice into bowls and plated chicken and sauce on top , Sprinkled a little cilantro and we thoroughly enjoyed this very flavorful dish.