Now I am sure you’ve never heard of this dish. You are in for one new flavor bomb surprise. Chicken Scarpariello, also known as “Shoemaker’s Chicken,” is an enticing Italian-American dish that will tickle your taste buds.
It’s a robust combination of chicken, sausages, and tangy-slightly spicy cherry peppers in a delicious white wine sauce that creates an unforgettable melody of flavors.
You’ll absolutely adore the way the tangy peppadew peppers play with the savory sausages and succulent chicken in this dish. It’s a comforting recipe that is both rustic and elegant, promising to take you straight to an Italian grandma’s kitchen!
This will be your new one pot chicken skillet recipe that screams comfort. It’s a must-try for anyone who appreciates fine Italian cooking, or should I say fine Italian-American cooking!
Recently, we’ve been exploring a lot of Italian-American foods. From Chicken Vesuvio to Sunday Gravy to everyone’s favorite Spaghetti and Meatballs, we are amazed at this unique cuisine, which developed in the States when Italian immigrants made their way here.
Now this Chicken Scarpariello has its roots in mainland Italy, with hearty meats like chicken and sausage thrown into one pot.
It’s a beautiful dish of meats with tangy-spicy peppers in a delicious melody of flavors. This versatile dish, equally suitable for a homey family meal or an elegant dinner party, represents a beautiful blend of Italian-American traditions.
You Will Love this Unique Braised Chicken Dish For
- Explosion of Flavors: The combination of chicken, sausages, and tangy cherry peppers in a white wine sauce offers a flavor combination that’s simply irresistible.
- Comfort and Sophistication: Whether served as a comforting family meal or an elegant dish at a dinner party, Chicken Scarpariello fits every occasion.
- Culinary Adventure: The unique blend of Italian and American culinary techniques creates an adventurous experience.
- Visually Appealing: The vibrant colors and textures of the dish create a feast for the eyes.
- Perfect Balance: With the sweet, sour, and savory notes coming together in harmony, Chicken Scarpariello offers a perfectly balanced taste that’s sure to satisfy.
What is Chicken Scarpariello?
The origin of Chicken Scarpariello is tied to Italian-American communities, particularly in the New York area.
The name “Scarpariello” translates to “shoemaker-style” in Italian, and there are various theories as to why this name was chosen. Some believe it refers to the way the dish is cobbled together using simple, accessible ingredients. Others suggest that it might have been a popular meal among shoemakers.
It’s a delightful mix of flavors and textures, with chicken pieces sautéed in a sauce made of white wine and herbs, accompanied by sausages and cherry peppers. Its rich flavor profile makes it a favorite for family dinners and special occasions.
Despite its humble name, the dish has become a beloved staple in Italian-American cuisine. Its combination of Italian cooking techniques with American influences has allowed Chicken Scarpariello to carve out a special place in all the American Italian communities.
Whether enjoyed at home or in restaurants, Chicken Scarpariello is a celebration of cultural fusion and culinary creativity. It’s a dish that embodies the spirit of both Italian and American cuisines, offering a unique flavor experience that delights palates across generations.
Chicken Scarpariello Ingredients
- Chicken – Bone in chicken thighs are best for this classic dish. They turn juicy and tender when braising. We keep the skin on for rustic look and feel, and it crisps up when roasted in the oven.
- Italian sausages – You can play here with whatever is your preference. From hot to mild Italian sausage links, to sweet Italian sausages or fennel Italian sausage. Anything will work.
- To season the chicken – Flour, salt and pepper to dust the chicken thighs.
- Vegetables – Onion and bell pepper (we used red bell pepper, but you can use multi-colored too).
- Pickled peppadew peppers (cherry peppers) – These tangy, sweet and slightly spicy pickled cherry peppers, often sold as peppadew peppers, is one of important ingredients in this dish. You will be adding a little bit of the brine as well. We buy them at the antipasto salad bar in our grocery store. You can also buy them in jars.
- White wine and chicken stock – To create the sauce.
- Aromatics and herbs – Garlic (plenty of it), fresh rosemary, dried oregano, dried thyme, fresh parsley (for garnish).
- White wine vinegar – To add the tang (some people sub it with lemon juice).
- Oil – We used olive oil.
- Flour – To make a slurry and thicken the sauce in the end (optional).
- Salt and sugar – to taste.
- For roasted potatoes – Fingerling potatoes or baby potatoes, olive oil, salt, pepper.
Chicken Scarpariello Recipe
1. Roast the Potatoes: Preheat the oven to 400°F. Toss potatoes with olive oil, salt, and pepper. Coat well and place on a baking tray, skin side up. Bake for 30-35 minutes or till they are tender.
2. Prepare the Chicken: Pat dry the chicken thighs. Mix salt and pepper with flour. Dust the chicken with this mixture on both sides. Shake off the excess.
3. Sear the Chicken: Heat olive oil in an oven safe skillet over medium-high heat. Sear the chicken skin side down for 8-9 minutes, then flip and cook for 3-4 minutes. Remove and set aside.
4. Cook the Sausage: In the same skillet, brown the sausage links for 5-6 minutes. Remove and set aside with the chicken.
5. Sauté the Vegetables: Add sliced onion and red bell peppers to the pan and cook for 3-4 minutes. Add sliced garlic and cook for 30 seconds, followed by 1 Tbsp flour for a minute.
6. Create the Sauce: Add white wine to the pan, deglaze, and reduce for 4-5 minutes. Mix in peppadew peppers, brine, rosemary, oregano, thyme, and chicken stock. Cook for 2-3 minutes and adjust seasoning like salt and sugar.
7. Combine Chicken and Sausages: Return the chicken (skin side up) and sausages to the pan. Bake covered at 400°F for 40 minutes. While you’re waiting for it to cook, check out our collection of favorite Italian Recipes.
8. Broil: Uncover and broil for a few minutes until the chicken gets a beautiful brown color. Garnish with parsley.
Optional: Thicken the sauce with a flour slurry by mixing 1 Tbsp flour with 2 Tbsp water, and gradually adding to the sauce until desired thickness.
9. Serve: Plate the chicken and sausage along with roasted potatoes, and pour Scarpariello sauce all over.
Tips and Tricks for BEST Chicken Scarpariello
- Choose Quality Ingredients: Using fresh and high-quality ingredients can make a significant difference in the end product.
- Searing Technique: Make sure the pan is hot enough before searing the chicken to achieve a beautiful golden-brown crust. Don’t overcrowd the pan, as this can cause the chicken to steam instead of sear.
- Roasting Potatoes: For extra crispy potatoes, make sure they are dry before tossing with olive oil, and give them enough space on the tray so they roast rather than steam.
- For Crispier Roasted Chicken: Always place the chicken with skin side up, and not submerged in sauce. This ensures crispy skin while roasting.
- Sauce Thickness: If you prefer a thicker sauce, feel free to add additional flour slurry. Always add it gradually while continuously stirring to avoid lumps.
- Wine Selection: Use a dry white wine that you enjoy drinking. It doesn’t have to be expensive, but it should be tasty, as the flavor will concentrate in the sauce.
- Check the Temperature: For fall off the bone tender chicken thighs, we like to cook them to an internal temperature of 185-190°F.
Chicken Scarpariello is a fabulous dish in itself, and you may find many versions of this dish all over Italian-American communities. Here are some ways to play with this base recipe.
- Add More Veggies: Incorporate mushrooms, green beans, artichokes, or sun-dried tomatoes for extra flavor and texture.
- Add Seafood: Add shrimp or scallops for a delightful seafood twist.
- Experiment with Herbs: Substitute or add different herbs like sage, basil, or parsley.
- Give it Some Heat: Add in a touch of chili flakes or cayenne pepper for a spicier kick.
- Creamy Sauce: Add a splash of heavy cream or a dollop of mascarpone cheese at the end for a rich, creamy sauce.
- Lemon Zing: Swap the vinegar for lemon juice to give the dish a tangy freshness.
- Red Wine Version: Try a red wine instead of white for a deeper, richer flavor.
What to Serve with Chicken Scarpariello
The traditional side for chicken scarpariello is roasted potatoes, which we’ve gone ahead and included in the recipe. It also goes great with pasta.
We love some crusty bread on the side to sop up the sauce. Our No Knead Bread is super easy and goes great here.
Leftovers and Storing
Italian dishes taste better the next day, once the flavors have had time to develop. So go ahead and make a big batch. Once cooled, store leftovers in an airtight container in the fridge for up to 3-4 days.
You can also freeze it in an air tight container for up to six months.
When ready to eat, let it thaw the fridge overnight. Then just pop it in the microwave and heat it until heated through.
Here is a big salute to a new recipe, straight from some place in New York. For generations its been beloved and enjoyed with friends and family. Now is your chance to try these new flavors, which were very close to us all this time.
Make this one dish chicken wonder tonight, all you need is those special pickled peppadew peppers to make this happen.
Chicken Scarpariello, on our Gypsy Plate… enjoy!
Try these other one-pan chicken dishes!
Spanish Chicken and Rice
Mediterranean Braised Chicken
Marry Me Chicken
Creamy Pesto Chicken
Chicken Jollof Rice
Coq au Vin
- 5 chicken thighs, bone-in skin-on
- 6 Tbsp flour, divided
- ½ tsp salt + more to taste
- ½ tsp pepper
- 2 Tbsp olive oil
- 4-5 Italian sausage links (you can use hot, mild or sweet)
- 1 large onion, sliced
- 1 large red pepper, sliced
- 6 garlic cloves, sliced or finely chopped
- 1 cup white wine
- 1 cup pickled peppadew peppers (cherry peppers) + 2 Tbsp brine that they come in
- 2 sprigs rosemary
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup chicken stock
- 1 Tbsp white wine vinegar
- sugar to taste (we used 1 tsp)
- parsley, for garnish
- 1.5lbs fingerling potatoes or baby potatoes, halved lengthwise
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- Preheat the oven at 400°F. Toss the potatoes with olive oil and season with salt and pepper. Use hands to coat them well. Add baby potatoes to a baking tray, skin side up. Bake the potatoes for 30-35 minutes while preparing Chicken Scarpariello.
- Pat dry the chicken thighs with a paper towel. Combine ¼ cup flour with salt and pepper. Dust the chicken thighs with this mixture on both sides. Heat olive oil in skillet over medium high heat. Sear the chicken skin side down for 8-9 minutes, or until golden brown. Flip and cook for 3-4 minutes. Plate them out.
- Add the sausage links into the same skillet, and brown for about 5-6 minutes, or until brown all over. Plate them out with the chicken.
- In the same pan add sliced onion and red bell peppers (you can add a dash of oil if required) and cook for 3-4 minutes. Add sliced garlic and cook for 30 seconds. Add 1 Tbsp flour and cook for a minute.
- Add white wine and deglaze the pan. Cook and reduce the wine for 4-5 minutes. Add peppadew peppers along with brine and herbs (rosemary, oregano and thyme).
- Add chicken stock and mix well. Taste the sauce and adjust for salt and sugar to your taste. Cook for 2-3 minutes.
- Add chicken (skin side up) and sausage back to the pan. Bake covered at 400°F for 40 minutes.
- Uncover and broil for a few minutes, until the chicken skin browns up. Garnish with parsley.
- Optional: You can thicken the sauce by adding a flour slurry. To do this, remove the meats and return the sauce to a simmer on stovetop. Make a flour slurry with 1 Tbsp flour and 2 Tbsp water, and gradually add it to the sauce, stirring continuously, until it thickens up to your liking.
- Serve the chicken and sausage, along with roasted potatoes, with scarpariello sauce all over.
Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 876Total Fat 50gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 38gCholesterol 211mgSodium 1561mgCarbohydrates 49gFiber 4gSugar 7gProtein 51g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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