This is one of my husband’s favorite dishes, that has now become one of my favorites too. When he described the elaborate sounding dish, which he would order at his favorite Italian restaurant, it sounded so intricate and full of flavor. After we got married, I decided to recreate Scarpariello at home, and after a couple of tries, he announced that it tasted exactly like the restaurant’s version. A classic Italian dish, literally translating to “the shoemaker’s sauce,” is layered with chicken, sausage, hot peppers, red onion, and baby potatoes. The combination creates a sauce that is delicate, spicy and perhaps the best part! Truly unique flavors, one pot, and so so delicious.
I LOVE that it is a one pot meal. There is a bit of layering, but it moves quickly once you have everything prepped and is well worth it when you have one scrumptious meal as the end result. It can easily be made in advance, and just reheated on 300 degrees until warm. For the pickled peppers – I’ve made this dish with pre-sliced peppers, such as B&G’s, and whole ones that I sliced myself – both work well! See what looks the best in your market.
- 4 chicken thighs
- 4-5 chicken legs
- 3 tbsp olive oil + more as needed
- 2 sweet Italian sausages, cut into 6-8 pieces each
- 1 lb baby potatoes, cut into quarters
- 1 small red onion, diced
- 8 cloves garlic, crushed
- 1 red bell pepper, diced
- 3 large hot pickled peppers, sliced, or about 1/4 cup sliced pickled peppers
- 1 cup dry white wine
- 1 cup chicken stock
- Fresh basil, chopped into ribbon like strips
- Fresh parsley, finely chopped
Preheat oven to 400 degrees. In a large pan, heat olive oil, and working in batches if necessary, add the chicken (place thighs skin side down). Brown on all sides, about 3-4 minutes per side, and transfer to a plate. Place the sausage and potatoes in the pan and brown, about 5 minutes, then transfer to the plate. Add more oil to the pan if necessary, then the onion, red pepper, and hot peppers, and sauté, about 8 minutes. Add the garlic and stir for an additional minute. Add the wine and deglaze, scraping up the bits of chicken and browned vegetables from the bottom of the pan.
Add chicken stock, return the chicken, potatoes, and sausage to the pan. Bring to a boil, cover, and place in the oven until the potatoes and chicken are cooked through, about 50 minutes.
Transfer to a serving plate, spoon some of the gravy on top, and sprinkle with basil and parsley.