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
3 red potatoes, sliced
1/2 cup chicken broth
1/2 cup Cabernet Sauvignon Red Wine Vinegar

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.


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 cut into slices.
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 sausage to the pan along with the vinegared peppers and potatoes. Add the stock, wine, Red Wine Vinegar and oregano. Gently toss to combine. Nestle the chicken into the pan and move to the oven. Roast uncovered for 20-30 mins or until an instant-read thermometer registers 165°F.
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 pepper mixture. Fantastic with crusty bread for sopping up the delicious liquid.

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