Rooster scarpariello is a basic Italian American dish of juicy braised rooster thighs, candy Italian sausage, and a vinegary, sweet-sour pan sauce. The jury is out on why the recipe’s title interprets to shoemaker’s rooster (and in response to cookbook creator Katie Parla, a Neapolitan dish by the identical title refers to rooster cooked in a tomato sauce). However irrespective of, this model stays a weeknight showstopper.
“My purpose when creating this dish,” says Rick Martinez, “was that it’s best to be capable to make it on a Tuesday evening after an extended day at work—and never hate the man that wrote the recipe after.” (Watch him make it right here.)
Some recipes embody potatoes within the braise, however we desire them roasted so that they get good and crispy (and served on the aspect so that they keep that method). Pores and skin-on rooster thighs are important—they ship taste and gained’t dry out; don’t attempt swapping them for boneless, skinless rooster breasts. Cooking them in the identical pan because the onions and peppers ensures the browned bits on the backside of the pan don’t go to waste.
For the sauce, we like the flavour of Peppadews, however different pickled choices like sizzling cherry peppers or pepperoncini work if you happen to’d like slightly further warmth. For the wine, one thing Italian, resembling Pinot Grigio or Vermentino, can be a good selection.
