Shoemaker’s Chicken (or Chicken Scarpariello) is a classic Italian dish that isn’t really Italian at all. The true story goes something like this: Italians come to America and start adapting and creating new recipes, they become popular, a new tradition is born.
“Authentic” or not, it’s still delicious, flavored with a sweet/sour pan sauce that cooks right with the chicken. One pan, minimal cleanup. Always a good thing.
There, are (naturally) plenty of variations on this dish, from just simply cooking it with olive oil, wine, and lemon to adding sausage and peppadew peppers. Well, I didn’t have any sausage. I also didn’t have the right peppers, and since a) I didn’t want to get some for one meal or b) burden you with getting a whole jar of something for one meal, I used ordinary bell peppers instead. Then I added a bit of vinegar and a pinch of sugar to approximate the peppadew flavor.
Also, I used two different recipes as a starting point. The first one, from Bon Appetit, called for browning the chicken in a skillet and then transferring to the oven to finish, The second one, from Pierre Franey’s 60 Minute Gourmet cookbook, cooked it all entirely in the skillet. My skillets are old, and I’m not entirely sure how oven-safe they are. So, all-on-the stove top it was!
I did, however, make the potatoes suggested in Bon Appetit’s recipe. That was just simply heating the oven to 450, then cutting a large Yukon potato into chunks, tossing it with 1 T of olive oil, salt and pepper and baking for about 20-25 minutes.
Order of operations: If you’re making the potatoes, preheat the oven first, then start the chicken, cut up the potatoes, put them in to cook, and finish the chicken.
More Chicken Recipes
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