Cluck365's Chicken Scarpariello (Shoemaker’s Chicken)

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The Battle Plan (about 45 minutes)

Brown the chicken pieces. Remove and saute peppers and garlic. Combine and cook until done (about) 25 minutes. Make a quick pan sauce reduction with wine and vinegar. Combine everything.

You May Need To Buy:

Store bought Hot Italian Peppers Bottled in Vinegar--or the mild version. Take the seeds out if you don't want it too hot, but it wlll still be hot. Roasted red peppers in a jar will fall apart and don't have that briny kick. Those cute little papadew peppers are too sweet and small.

Make It Easy On Yourself:

Extra Dry Vermouth is fine instead of white wine. Don't use expensive balsamic vinegar--or simply substitute sherry vinegar. Cluck365 isn't endorsed by Dionne or the Psychic Friends Network.

The Ingredients

3 1/2 pounds chicken, on the bone, skin-on (approx), cut up)

1/3 cup olive oil

2 tbl. salted butter

1 tsp. dried fennel

10 cloves of garlic (sliced thin)

12 hot or mild brined cherry peppers

1/2 cup dry white vermouth or white wine

2 tablespoons balsamic vinegar or sherry wine vinegar

Salt and pepper to taste

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The Recipe

The Ingredients

Heat the butter and oil in a large skillet. Add chicken with fennel, salt and pepper Lightly brown on both sides for appox. 8 minutes
Take the chicken out of the pan, rest it on a plate. Lower the heat to medium low. Add the peppers and garlic and saute for 5 minutes
Add the chicken and juices back to the pan, turn the heat to low, Cover and cook for about 25 minutes and/ or until it reaches 170 degrees, stirring occasionally to make sure the peppers and garlic don't stick.
Take everything out of the pan. Add the vermouth and vinegar, turn up the hear slightly and reduce slightly.
Add everything back to the pan and combine.
Cover and rest at least 10 minutes. Serve.

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