Description
This One-Pan Chicken Scarpariello with Sausage is a classic Italian-American dish that delivers a punch of bold, sweet-and-sour flavors. Often referred to as “Shoemaker’s Chicken,” this recipe combines crispy skin-on chicken, savory Italian sausage, and a vibrant sauce made with pickled cherry peppers. With juicy meat, tender peppers, and a tangy, garlic-infused sauce, this meal is a restaurant-quality dinner made right in your own kitchen.
Ingredients
The Meat
- 2 1/2 lbs (1.15kg) bone-in, skin-on chicken thighs (6–8 thighs)
- 3–4 links Italian sausage (sweet or hot), approx. 1 1/2 lbs (700g)
- 1 tablespoon vegetable oil (for searing)
- Kosher salt and freshly ground black pepper
The Aromatics & Veg
- 1 medium onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 6 cloves garlic, thinly sliced
- 2 tablespoons fresh sage leaves, finely minced
- 8 pickled cherry peppers (hot or sweet), thinly sliced
The Agrodolce Sauce
- 1/4 cup (60ml) pickling liquid (from the cherry pepper jar)
- 1 cup (240ml) low-sodium chicken stock
- 2 tablespoons (28g) granulated sugar
Instructions
Prep
Preheat oven to 350°F (175°C). Season the chicken thighs generously with salt and pepper.
Sear Chicken
Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken skin-side down. Cook undisturbed for 8 minutes until skin is deeply browned and crisp. Flip and brown the other side for 3 minutes. Remove chicken to a plate.
Brown Sausage
Add the whole sausage links to the hot fat left in the pan. Brown on both sides (approx. 3 minutes total). Remove to a cutting board and slice each link into 3–4 pieces.
Sauté Aromatics
Add the sliced onion and red bell pepper to the pan. Cook for 4 minutes, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Stir in the minced sage and sliced garlic; cook for 1 minute until fragrant.
Make Sauce
Add the sliced cherry peppers and their pickling liquid. Pour in the chicken stock and sugar. Stir to combine and dissolve the sugar.
Combine
Return the sliced sausage to the pan and toss with the vegetables. Return the chicken thighs to the pan, skin-side up. Technique: Nestle the chicken into the sauce but keep the crispy skin above the liquid line so it stays crunchy.
Bake
Transfer the pan to the oven and bake for 30 minutes, or until the chicken is tender and cooked through.
Serve
Spoon the sauce, sausage, and peppers around the chicken. Serve hot.
Notes
Don’t Drain the Fat: After searing the meats, leave the rendered fat in the pan. It is packed with flavor and essential for sautéing the vegetables and creating a velvety sauce.
Sweet vs. Hot: The spice level depends entirely on the cherry peppers. Use sweet peppers for a mild, tangy dish, or hot peppers for a spicy kick.
Agrodolce Secret: The combination of vinegar (from the pickling liquid) and sugar creates the signature “agrodolce” (sour-sweet) flavor profile that makes this dish addictive.
Crispy Skin: Ensure the chicken skin stays above the sauce level when baking. If submerged, it will become soggy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop to Oven / Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Thigh + Sausage & Sauce
- Calories: 680
- Sugar: 12g
- Sodium: 1450mg
- Fat: 48g
- Saturated Fat: 14g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 185mg
Keywords: chicken scarpariello recipe, italian sausage and chicken, one pan chicken dinner, pickled cherry peppers recipe, shoemakers chicken, agrodolce sauce, dutch oven recipes