Chicken Scarpariello (Shoemaker's Style Chicken with Peppers)

Chicken Scarpariello (Shoemaker's Style Chicken with Peppers) ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 cloves garlic
• 0.5 cup dry white wine
• 1 cup chicken broth
• 2 tbsp red wine vinegar
• 2 large fresh rosemary sprigs
• 0.5 cup pickled cherry peppers (mild or hot, optional)
• 2 tbsp fresh parsley, chopped

How to make Chicken Scarpariello (Shoemaker's Style Chicken with Peppers)

1. Pat the 2 lbs bone-in, skin-on chicken thighs very dry with paper towels, then season generously all over with 1 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or deep, oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken thighs, skin-side down, and sear for 8-10 minutes until the skin is deeply golden brown and crispy.
3. Flip the chicken thighs and sear for another 3-5 minutes on the other side. Remove the seared chicken to a plate and set aside, leaving the rendered fat in the pot.
4. Reduce the heat to medium. Add the 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper to the pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and are lightly browned.
5. Add the 3 minced garlic cloves to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Pour in the 0.5 cup dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful browned bits. Let the wine simmer and reduce for about 1-2 minutes.
7. Stir in the 1 cup chicken broth, 2 tbsp red wine vinegar, and 2 large fresh rosemary sprigs. Bring the liquid to a gentle simmer.
8. Return the seared chicken thighs to the pot, nestling them among the peppers and liquid. Ensure the chicken is partially submerged.
9. Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is very tender and cooked through to an internal temperature of 175°F for thighs.
10. Stir in the 0.5 cup pickled cherry peppers (if using) and cook for an additional 2 minutes to warm through. Remove and discard the rosemary sprigs, taste the sauce, and adjust seasoning with salt and pepper if needed. Garnish with 2 tbsp fresh chopped parsley and serve hot.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.