Chicken scarpariello is a classic Italian American dish of juicy braised chicken thighs, sweet Italian sausage, and a vinegary, sweet-sour pan sauce. The jury is out on why the recipe’s name translates to shoemaker’s chicken (and according to cookbook author Katie Parla, a Neapolitan dish by the same name refers to chicken cooked in a tomato sauce). But no matter, this version remains a weeknight showstopper.

“My goal when developing this dish,” says Rick Martinez, “was that you should be able to make it on a Tuesday night after a long day at work—and not hate the guy that wrote the recipe after.” (Watch him make it here.)

Some recipes include potatoes in the braise, but we prefer them roasted so they get nice and crispy (and served on the side so they stay that way). Skin-on chicken thighs are essential—they deliver flavor and won’t dry out; don’t try swapping them for boneless, skinless chicken breasts. Cooking them in the same pan as the onions and peppers ensures the browned bits at the bottom of the pan don’t go to waste.

For the sauce, we like the flavor of Peppadews, but other pickled options like hot cherry peppers or pepperoncini work if you’d like a little extra heat. For the wine, something Italian, such as Pinot Grigio or Vermentino, would be a good choice.