Rao’s Chicken Scarpariello (Shoemaker’s Chicken)

Ingredients

Meat

3 lbs Chicken thighs and breasts, bone-in skin-on

4 links Italian sausage

Produce

2 Bell peppers, large red

1 tsp Garlic

2 Jalapeno peppers, sliced thin

1 tbsp Oregano, dried leaves

2 Red potatoes, small

1 Sweet onion, large

Canned Goods

1/2 cup Chicken broth

Baking & Spices

1 Kosher salt and freshly ground black pepper

4 Vinegared cherry peppers, hot

Oils & Vinegars

2 tbsp Olive oil

1/4 cup Red wine vinegar

Beer, Wine & Liquor

1/2 cup White wine, dry

Directions

Heat the oven to 400 degrees. Season chicken pieces with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. In batches, brown the chicken, skin side down to start, for about 5 minutes on each side. Remove the chicken to a plate. Add the sausage and sauté until brown, about 3 to 4 minutes. (They will not be cooked all the way through at this point.) Remove with a slotted spoon, cut into 1-inch slices, and set aside.
Remove all but 2 tablespoons oil from the pot and sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes.
Return the sausage to pot, add the cherry peppers, potatoes (if using), chicken broth, wine, vinegar, oregano and season with salt and pepper. Gently mix together, then transfer everything in the pot to a roasting pan. Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes.

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