**The Art of Braising: A Journey with Chicken Scarpariello**

When it comes to cooking, few techniques are as rewarding as braising. This slow-cooking method allows for the tenderization of even the toughest cuts of meat, while also developing a rich, flavorful sauce that's sure to impress. In this article, we'll be exploring the art of braising through the lens of Chicken Scarpariello, a dish that combines the richness of sausage and chicken with the brightness of vinegar and the sweetness of Peppadew peppers.

**Tossing in the Essentials**

To begin our journey, let's start with the basics. When it comes to cooking, there are few things more important than the quality of your ingredients. For Chicken Scarpariello, we'll need a combination of sausages and chicken, along with some aromatics like onions and rosemary. The key is to toss these ingredients together in a way that allows for maximum flavor extraction. "I'm just tossing everything into the pan," says our chef, "basically taking everything that's on the bottom and getting browned." This process, known as deglazing, helps to release the natural sugars from the onions and chicken, creating a rich, caramelized crust that adds depth and complexity to our dish.

**Deglazing with White Wine**

One of the most important steps in braising is deglazing, which involves adding a liquid to the pan to loosen and dissolve the browned bits. For Chicken Scarpariello, we'll be using white wine as our deglaze, along with some chicken stock and vinegar. The key is to cook this mixture down until it's reduced by half, leaving behind a rich, acidic sauce that adds brightness and balance to our dish. "I want to get all those little brown bits from the sausage and the chicken up off the pan," explains our chef, "all the sugars from the onions." By deglazing with white wine, we're able to extract these flavorful compounds and incorporate them into our sauce.

**Adding Flavor with Peppadew Peppers**

Now that we have our deglazed liquid, it's time to add some additional flavor to our dish. We'll be using pickled sweet Peppadew peppers, which add a tangy, slightly sweet flavor that complements the acidity of the vinegar. "The Peppadew peppers are a little bit sweet and but they're very briny," says our chef, "they really bring out the flavors in the dish." By adding these peppers to our sauce, we're able to create a rich, complex flavor profile that's sure to impress.

**Braising the Chicken**

With our sauce and aromatics in place, it's time to add the chicken. We'll be using homemade chicken stock as our braising liquid, along with some herbs like rosemary to add depth and complexity to our dish. "I tried a couple of versions where we just threw the chicken in to this and then threw it in the oven," explains our chef, "and it's just too soupy." By reducing the sauce slightly before adding the chicken, we're able to create a rich, creamy texture that's sure to please.

**Finishing with Sausage**

Once our chicken is braised to perfection, it's time to add the sausage. We'll be using Italian-style sausages, which add a rich, meaty flavor to our dish. "The heat is from the the Peppadew peppers," says our chef, "a really company flavor." By adding the sausage to our braise, we're able to create a rich, satisfying texture that's sure to impress.

**The Final Touches**

With our chicken and sausage braised to perfection, it's time to add the final touches. We'll be using fresh parsley as our garnish, which adds a bright, freshness to our dish. "I like the texture of the potatoes too," says our chef, "they actually look pretty nice and brown." By adding some crispy potatoes to our dish, we're able to create a satisfying texture that complements our rich, flavorful sauce.

**A Delicious Legacy**

Chicken Scarpariello is a dish that's sure to become a favorite. With its combination of sausage, chicken, and Peppadew peppers, it's a true Italian comfort food classic. By following these simple steps and techniques, you'll be able to create a delicious, satisfying dish that's sure to impress your friends and family. So go ahead, give Chicken Scarpariello a try – we think you'll find it to be a truly unforgettable culinary experience.

"WEBVTTKind: captionsLanguage: enOh this is chicken scarpariello scarpariello actually means shoemaker in Italian it's a really simple rustic Italian dish and it's all of the flavors that I love chicken Italian sausage onion peppers pickled peppers potatoes it's it's really amazing but it actually can be done in such a way that is really unpleasant the potatoes can get really soggy and the sausage can be overcooked and the peppers can be too vinegary or too sweet so this is my version of this dish which incorporates a lot of oven times we roast the potatoes we roast the chicken in the sausage using Peppadew peppers it's gonna just lift everything up and right in the dish so I've broken the recipe into three basic components first for the potatoes we're just gonna toss these in olive oil and roast them then we're gonna sear the meats and after that we'll add the aromatics and just throw everything in the oven and finish it off first thing I'm gonna do is roasted potatoes and in a lot of recipes the potatoes are cooked with the chicken and the sausage they're really good but they get really soft and I wanted for this dish a little bit of textural difference I might as well just save a little time and space in the skillet and potatoes so I'm just tossing some fingerling potatoes and some olive oil salt get some pepper I want to put these cut side down you'll still get the really nice buttery rich interior of the potato but you'll get nice caramelization on the bottom we're putting them into a hot oven all right so well our potatoes are roasting I'm gonna see her both the sausages and the chicken we're gonna start with the sausage I want to get a really nice brown sear on those a lot of times everything gets cooked the same amount of time in the same skillet which definitely makes it a lot easier but your sausages are really dry and frankly unpleasant so what we're gonna do is we're gonna sear it pull it out and then we'll nestle it in with the chicken at the end just to finish cooking so whenever I heat my skillets up especially for a Serie you want to let it go a good minute minute and a half add your oil wait for a little smoke and then add your meat that way you'll ensure that you're gonna get a really really nice sear throw in the sausage I'm just gonna turn them once they're not gonna be cooked all the way through this is literally just to get a nice sear because once we put them into the liquid with the chicken they're just gonna braise this is sweet Italian sausage you can use hot if you want but you get that nice fennel flavor you get the fat from the sausage that's gonna render out with the chicken skin just really nice you're looking good again we're not cooking these all the way through we just want a little bit of color up I'm gonna put a little more oil in the skillet pan is very hot but that's exactly what I want you need the fat in there to help render the skin I am going to season these pretty liberally I didn't season the skin side deliberately when you put salt directly on the meat it's going to start to pull out some of the juices and what I really want to have happening here is I want the skin to get really crispy and I want that chicken fat to render three to four minutes I want to get a nice golden color sometime you could get chicken thighs that are either really big or really fatty and it takes a little longer to brown this is one of those times where you don't really want to disturb them you just want to let them go your skin is definitely not going to be crispy as this cooks because we're gonna basically braise it in liquid but we're rendering out a lot of the fat so if we empty the side of the pan at this stage after we've rendered it from the skin you won't get that excess fat once you have the finished dish and again the chicken is not cooked all the way through and that's totally fine it's gonna cook with the veg in the in the liquid now we've got two onions in here it's a lot but it's gonna cook down also the onions are gonna give a really nice sweetness as they cook garlic and then bell peppers and this I like seasoning my vegetables as I sauteed them because this is one time unlike the meat where you do want to pull out some of the juices from the veg that'll help them saute when you pull out the juices you'll also put a pull out from the sugar in both the bell pepper and in the onion and that'll help caramelize and you'll get a much better flavor also it'll avoid you having to season so much at the end if you just season as you go this is actually a good dish to learn how to posh and flip basically why this is better is because when you're just stirring you're moving things back and forth and you kind of have to get up and under to make sure that whatever is brown on the bottom comes up to the to the surface in restaurants this is basically the way that you learn how to toss your food you're basically taking everything that's on the bottom and getting browned and you're flipping it up over and so everything is just like Trading Places and if you took out oil and you feel like you need a little more if things started sticking you can always add it back in I feel like I'm pretty good for now although there's a lot of flavor in this oil so you know this is the color that you want so the onions aren't cooked completely through yet and that's fine because our gonna cook in the oven now what I'm gonna do is I'm gonna deglaze with some white wine I want to get all those little brown bits from the sausage and the chicken up off the pan all the sugars from the onions and then we're just gonna let this evaporate you want to cook this down until you can't smell any more of the alcohol that's just gonna leave you with the brightness of the wine the acidity a lot of the floral notes if you try to do something with this right now you'll get like a really acrid alcohol flavor in the end so you definitely want to cook this down it'll be probably about five more minutes so most of the wine is evaporated it smells really good so now we're going to add chicken stock homemade is best but box is fine this is white wine vinegar pickled sweet Peppadew peppers and some rosemary now we're just gonna bring this to a boil we're gonna let this reduce a little bit I tried a couple of versions where we just threw the chicken in to this and then threw it in the oven and it's just too soupy so we need to take the the liquid down just a little bit so about five minutes and then it'll be reduced enough we'll add the chicken and throw in the oven my potatoes are done no need to flip them the skins actually look pretty nice and brown the way that you want to test them is take either a paring knife or a cake tester and just poke it through you'll get a little resistance as you go through the skin but everything else should be really nice and smooth and you'll see we got some really really beautiful browning so we're just gonna leave these there and I believe my onions are ready for the chicken I'm going to transfer chicken back in just Nestle these guys in there while the chicken cooks its gonna release some of its juices so you'll actually get a little bit more juice when the dish is finished so now the chicken is nestled in there I'm gonna take this and finish it in the oven same temp as the potatoes upper rack for 10 minutes and then we'll add the sausage what are you making slaw and to Ana I needed that were you thinking of them alright it has been ten minutes we are going to nestle our sausages with a chicken look really good you just want to get the sausages down under there it's gonna take another five to ten minutes for these guys to cook but they will be perfectly cooked as will the chicken this just goes back into the oven I'm going to stop a little bit of parsley is it's nice and green and fresh but it also just adds it just finishes the dish gives you a nice little hit of herb not too in-your-face she gives you a little bit of freshness everything is pretty braised and brown this will lighten it up a little bit it's done also hot I mean yeah it's a little no it's actually nothing like Thanksgiving other than the rosemary maybe there's poultry all right I mean yeah I mean yeah yeah the the rosemary and like the thing that's really awesome about this dish is the vinegar and the peppers because the peppers are a little bit sweet and but they're very briny also this is definitely Italian comfort food not hard to make but really really satisfying and the skin you know the the skin is poking up a little bit out of the the sauciness and so you do get a little bit of rendering and crisp eNOS and this is chicken scarpariello ladies so glad you can make it okay so just so we're clear these two are responsible for all of our recipes and their editing and making sure that they work and that they make sense because as a recipe developers sometimes we can go a little fast and kind of forget you know that these actually have to be legible and workable so these ladies make their magic make us look good yeah how is it okay can I make you a plate I'm just gonna keep eating have you had this before I would never put sausage and chicken together that's really good yeah the heat is from the the Peppadew peppers a really company yeah that's just really good really comforting and I like the texture of the potatoes too okay and this is my chicken scarpariello happy shoemaker chicken\n"