Chicken Scarpariello is one of my favorite rustic Italian dishes. Its one of those dishes that set off every taste bud in your mouth. The heat from the cherry peppers, the sweetness from the peppers and honey, the delish garlic, and the balsamic vinegar - each one compliments the other.
I came up with this version on a snowy day stuck inside the house!
Fun Food Fact: The name Scarpariello is also known as Chicken Shoemaker - it comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish! This is due to early 20th century times when the Italian men, leaving their homes in Italy, would come to the America's to seek work. One man would be designated to do the shopping and cooking for the camps. Shoemaker style would be the lowest compliment you could pay a French chef - basically saying "sloppy or incompetent". BUT these immigrants achieved great taste with almost no resources and "shoemaker style" is a compliment of flavor.
- 1 1/2 lb. Boneless/Skinless Chicken Thighs
- 1 Red Bell Pepper Sliced
- 6-8 Hot Cherry Peppers Sliced (depends on how much heat you like)
- 1 Cup Balsamic Vinegar
- 1 TBS Olive Oil
- 1/2 cup Honey
- 5 ..yes 5 nice size garlic cloves sliced thin
- 2-3 potatoes (depends on size) Quarted
- 1 cup cherry pepper liquid from jar
- 1) Layer cut potatoes on the bottom of crock pot
- 2) Layer in Peppers (Both Red and Cherry) & Garlic
- 3) Pour in cherry pepper liquid from jar
- 4) Add Chicken - and pour olive oil and season w/ salt and pepper
- 5) Add Honey and balsamic vinegar
- This cooks 3-4 hours on High and 6-7 hours on Low.
|Amount Per Serving||%DV|
|Serving Size 220g|
|Recipe makes 6 servings|
|Calories from Fat 44||16%|
|Total Fat 4.89g||6%|
|Saturated Fat 0.98g||4%|
|Trans Fat 0.07g|
|Total Carbs 43.12g||11%|
|Dietary Fiber 1.9g||6%|