Baked Chicken Scarpariello, hailing from Italian culinary traditions, seamlessly melds the tanginess of vinegar, the depth of roasted peppers, and the succulence of chicken. This dish, often referred to as "Shoemaker's Chicken," tells a story in every bite – a story of rustic Italian kitchens where simplicity meets flavor.
If you're looking to surprise your dinner guests or simply indulge in a comforting home-cooked meal, then this dish is sure to become a staple in your repertoire.
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Why This Recipe Works
Simplicity Meets Flavor: One of the standout qualities of this recipe is its simplicity. With just a handful of ingredients, many of which you probably already have in your pantry, you can whip up a dish that brims with authentic Italian flavors. Yet, despite its simplicity, every ingredient plays a crucial role. The chicken, seared to perfection, retains its juices, while the tang of vinegar and the aroma of roasted peppers intermingle to create a harmonious taste profile.
Versatility and Comfort: Baked Chicken Scarpariello not only serves as a sumptuous Dinner but it's also versatile. Whether paired with roasted vegetables, a light salad, or creamy pasta, it complements various sides. Moreover, this dish is perfect for both a weekday family dinner or a special occasion. Its rich flavors make it comforting, and its presentation, with colorful peppers and caramelized edges, makes it visually enticing. Every time you serve it, you're not just offering a meal but an experience steeped in Italian tradition.
Ingredients
Chicken pieces- These are the stars of the dish. For best flavor, bone-in and skin-on is recommended. Substitute: turkey pieces can be used.
Sausages-They add a spicy, flavorful punch. Substitute: kielbasa or any smoked sausage.
Bell peppers-They bring sweetness and color. Substitute: any sweet pepper or even mild chili peppers.
Garlic- This adds the aromatic base to the dish. Substitute: garlic powder or shallots.
Chicken stock- It keeps the dish moist and adds depth of flavor. Substitute: vegetable broth or white wine.
Tips
- Marinate chicken pieces for at least an hour to let flavors penetrate.
- Use a heavy, oven-safe skillet or baking dish for even cooking.
- Adjust the amount of sausage based on your preference for spiciness.
- If using wine instead of chicken stock, choose a dry white wine.
- Monitor the oven closely to avoid overcooking, which can make chicken dry.
How to Serve
Chicken Scarpariello is a comforting, rich dish that's perfect for both casual dinners and special occasions. Its blend of flavors can shine in various settings.
- Casual dinner: Serve over simple spaghetti or any pasta, letting the dish's juices serve as a light sauce.
- Special occasion: Pair with a side of roasted vegetables or a fresh salad with a tangy vinaigrette to balance the rich flavors.
- Potluck or gathering: Slice the chicken and sausage into bite-sized pieces and serve as a tapas-style dish or over a bed of risotto.
Similar Recipes
Chicken Scarpariello
Ingredients
- 2 pounds chicken pieces legs, thighs, or breasts
- 1 pound sausages like Italian sausage, sliced
- 2 bell peppers red or yellow, sliced
- 5 garlic cloves minced
- 1 cup chicken stock
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, sear chicken pieces and sausage slices until browned.
- Remove meat and set aside. In the same skillet, sauté garlic and bell peppers until slightly soft.
- Add chicken stock (or wine) and deglaze the pan, scraping up any browned bits.
- Return chicken and sausage to the skillet. Mix well.
- Transfer skillet to the oven and bake for 25-30 minutes, or until chicken is fully cooked.
- Remove from oven and let it rest for 5 minutes before serving.
Nutrition
Notes
- Marinate chicken pieces for at least an hour to let flavors penetrate.
- Use a heavy, oven-safe skillet or baking dish for even cooking.
- Adjust the amount of sausage based on your preference for spiciness.
- If using wine instead of chicken stock, choose a dry white wine.
- Monitor the oven closely to avoid overcooking, which can make chicken dry.
You recommend marinating chicken, in what?