Chicken Scarpariello (New York Braised Chicken with Sausage and Peppers)

Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven. Chicken Scarpariello is believed to have originated in New York. The word “scarpariello” means shoemaker or shoe fixer in Italian. A somewhat meager, modest dish of chicken and potatoes that even shoemakers could afford to prepare for their families.

6 (8 oz) large chicken thighs, bone-in, skin-on (3 lbs)
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
3 Tbsp. extra-virgin olive oil
3 Italian sausage links, cut in half across the middle
2 lbs baby potatoes
1 large sweet onion, cut into thick strips (about 12 oz)
1 red bell pepper, cut into thick strips
1 orange bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 green bell pepper, cut into thick strips
2 Tbsp. garlic, chopped
¼ cup white wine
1-2 sprig fresh rosemary
1-2 sprigs fresh oregano
½ cup red wine vinegar
1 cup chicken stock
1 cup whole mild piquante peppers or pickled cherry peppers
3 Tbsp. butter, cold

Preheat oven to 400°F (200°C).

Salt and pepper both sides of chicken.

In a large skillet over medium high heat (12” across and 3” deep with straight sides), place the three Tbsp. of olive oil and once shimmering, lay the chicken thighs in, skin down and sear for five minutes or until golden brown and crispy. Flip and cook for three more minutes then remove to a waiting platter.

Add the Italian sausage and brown, about 3-4 minutes. Remove to the platter with the chicken.

Pour off fat into a small glass pitcher and pour two tablespoons back in along with the potatoes.

Increase heat to high and shake the potatoes around during cooking for five minutes then remove to the same platter or a different one if full.

Pour in two more tablespoons of the reserved fat and reduce heat to medium high and add the onion, all of the peppers and the garlic and saute just three minutes. They will still be crunchy.

Add the wine to deglaze. Once evaporated, about one minute, add the whole rosemary, whole oregano and red wine vinegar and heat.

Nestle in the chicken, sausage and potatoes and pour in the stock and piquante peppers. Once hot and starting to bubble, cover and place in the preheated oven for 30 minutes, or until the chicken registers at least 160°F. and the vegetables are tender.

Remove meat and vegetables to a platter and bring the liquid left in the pan to a boil and cook until reduced to about one cup. Remove from heat and stir in the cold butter to form a slightly thick sauce, then pour over the platter of meat and vegetables or serve on the side.

Serve immediately.

Cook's Notes:  If your chicken thighs are smaller than 8 oz each, the cooking time will change. So that everything is done at the same time, as you are nestling everything back in the pan, leave the partially cooked chicken out and continue to cook the mixture in the pan for five more minutes. Then add the chicken, cover and put into the oven. Check for doneness after 20 minutes and remove once everything is fully cooked.