This classic Italian American dish – also known as Shoemaker’s Chicken – is a one-pot marvel that hits every note. Sweet, spicy, vinegary and sweet. Hot vinegared cherry peppers are traditional but peppadews or pepperoncini work just as well. Potatoes are optional, but we highly recommend them. The hit of Red Wine Vinegar at the end seals the deal. Amazing.
Time: 1 hour
Serves 6Rating
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Loading...| 6 bone in, skin on chicken thighs | |
| Spaghettata Blend | |
| Arbequina Extra Virgin Olive Oil | |
| 4 links Italian Sausage | |
| 1 green bell pepper, seeded and cut in to strips | |
| 1 red bell pepper, seeded and cut into strips | |
| 1 jalapeno, seeded and cut into strips | |
| 1 yellow onion, halved and sliced | |
| 2 cloves garlic, minced | |
| 2 tsp Greek Oregano Leaf | |
| 1 cup vinegared cherry peppers | |
| 3 red potatoes, sliced | |
| 1/2 cup chicken broth | |
| 1/2 cup Cabernet Sauvignon Red Wine Vinegar |
| 1. | Heat oven to 400°F. Season the thighs on both sides with Speghettata Blend. |
| 2. | Heat a large braising pan over medium high heat and drizzle in Arbequina Extra Virgin Olive oil to just coat the bottom. Brown the chicken, skin side down, until golden brown. Turn and brown for about 3 additional minutes. Move to a plate. |
| 3. | Add the sausage links to the pan. Cook until browned on all sides. Move to a plate and slice the sausage. Set aside. You will add the cooked, sliced sausage back to the pan in the coming steps. |
| 4. | Pour off all but 2 Tbl fat from the pan. Add in the bell peppers, jalapeno, onion and garlic. Saute 5 mins. Turn off the heat. |
| 5. | Return the cooked, sliced sausage back to the pan. Add the cup of vinegared peppers to the pan. Add the sliced potatoes to the pan. Add the stock and Red Wine Vinegar and oregano to the pan. Gently stir to combine. Nestle the chicken into the pan, on top of the vegetables, and move to the oven. Roast uncovered for 20-30 mins or until an instant-read thermometer registers 165°F in the chicken and the potatoes are fork tender. |
| 6. | Remove from the oven. If you'd like to crisp up the skin of the chicken, turn on the broiler. Move the chicken pieces to a sheet pan and broil until the skin is crispy. Serve with the sausage and vegetable mixture. Fantastic with crusty bread for sopping up the delicious liquid. |
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