Description
This Chicken Scarpariello recipe is a delicious, nourishing, and relatively quick Italian-American dish, often called Shoemaker’s Chicken. It perfectly balances sweet and sour flavors from succulent chicken, sweet bell peppers, and tangy pickled peppers.
Ingredients
- Boneless, skinless chicken thighs: 2 lbs, cut into 1-inch pieces
- Olive oil: 2 tbsp
- Garlic: 4 cloves, minced
- Red bell pepper: 1, chopped
- Green bell pepper: 1, chopped
- Hot or mild pickled cherry peppers: 1/2 cup, sliced, plus 1/4 cup brine
- Chicken broth: 1 cup
- Red wine vinegar: 1 tbsp
- Dried oregano: 1 tsp
- Fresh parsley: 1/4 cup, chopped
- Salt: To taste
- Black pepper: To taste
Instructions
1. 1. Season your chicken pieces generously with salt and pepper.
2. 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown on all sides. You might need to do this in batches to avoid overcrowding the pan. Remove the chicken and set it aside.
3. 3. Add bell peppers to the same pan, cooking until slightly softened, about 5-7 minutes.
4. 4. Stir in the minced garlic and oregano, cooking for another minute until fragrant.
5. 5. Return the chicken to the pan. Pour in the chicken broth, pickled pepper brine, and red wine vinegar.
6. 6. Add the sliced pickled cherry peppers. Bring the mixture to a simmer.
7. 7. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken cooks through and becomes tender.
8. 8. Uncover and let the sauce thicken slightly for a few minutes.
9. 9. Stir in the fresh parsley just before serving this amazing Chicken Scarpariello.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sear, Simmer, One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Chicken Scarpariello, Shoemaker's Chicken, Italian-American, chicken thighs, bell peppers, pickled peppers, quick dinner, weeknight meal, easy recipe, comfort food, one pan meal