Chicken Scarpariello

Get ready for a delicious surprise, Chicken Scarpariello, also known as “Shoemaker’s Chicken.” This Italian-American dish has won me over completely.

It’s a hearty mix of chicken, sausages, and tangy, slightly spicy cherry peppers in a delicious white wine sauce. Once you taste it, you’ll want to make it a regular on your menu. Trust me, it’s a winner!

Recently, I’ve been cooking a lot of Italian-American foods. From Chicken Vesuvio to Sunday Gravy to everyone’s favorite Spaghetti and Meatballs. Probably because we’ve been watching the Sopranos.

Now this Chicken Scarpariello has been one of my favorite’s for years. I first stumbled across it when browsing YouTube for something interesting to cook (this was even before GypsyPlate). Jason is a big devotee of Italian food, so I cooked it for him. It has been been on our regular menu ever since.

What is Chicken Scarpariello?

Chicken scarp, as it is often called, is a beautiful dish of chicken and sausage, along with tangy-spicy peppers in a delicious melody of flavors. It’s pretty simple, so you could cook it for a weeknight dinner, but I usually save it for weekend dinners. Every time I’ve whipped up this dish for guests, it’s been a surefire winner.

So, let me tell you a bit about the origin of Chicken Scarpariello. It’s closely linked to Italian-American communities, particularly in the New York area. The name “Scarpariello” means “shoemaker-style” in Italian. Now, why is it called that? Well, some folks think it’s because the dish is put together using simple ingredients, kind of like how a shoemaker might patch up shoes with whatever’s handy. Others believe it might have been a favorite among shoemakers themselves.

Despite its humble name, Chicken Scarpariello has become a cherished part of Italian-American cooking. It blends Italian techniques with American flavors, earning it a special spot in the hearts of Italian-American communities all across the country

Ingredients Needed

• Chicken – In my experience, bone-in chicken thighs are perfect for this classic dish. They become really juicy and tender when you cook them slowly. I like to leave the skin on because it gives the dish a rustic appearance, and it gets wonderfully crispy when you roast it 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. Sometimes when we’re on a health kick I will even use chicken Italian sausage.
• To season the chicken – Flour, salt and pepper to dust the chicken thighs.
• Vegetables – Onion and bell pepper (I used red bell pepper today, 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. I 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 – I 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: I start by preheating my oven to 400°F. Then, I give the potatoes a good toss with olive oil, salt, and pepper until they’re nicely coated. Onto the baking tray they go, skin side up, and into the oven they bake for about 30-35 minutes until they’re tender.

2. Prepare the Chicken: I pat dry the chicken thighs to remove any excess moisture. Then, I mix salt and pepper with flour to create a seasoned coating. I generously dust the chicken thighs with this mixture on both sides, making sure they’re evenly coated. Finally, I give them a little shake to remove any excess flour before cooking.

3. Sear the Chicken: I heat some olive oil in an oven-safe skillet over medium-high heat. Once it’s hot, I carefully place the chicken thighs in the skillet, skin side down, and let them sear for about 8-9 minutes until they get nice and crispy. Then, I flip them over and cook for another 3-4 minutes on the other side. Once they’re golden brown and cooked through, I take them out of the skillet and set them aside.

4. Cook the Sausage: In the same skillet, I brown the sausage links over medium-high heat for about 5-6 minutes, turning them occasionally to ensure they cook evenly. Once they’re nicely browned, I remove them from the skillet and set them aside with the chicken.

5. Sauté the Vegetables: I add sliced onion and red bell peppers to the pan and let them cook for about 3-4 minutes until they start to soften and become fragrant. Then, I add sliced garlic and cook it for just 30 seconds to release its flavor. After that, I sprinkle in 1 tablespoon of flour and cook it for about a minute, stirring constantly.

6. Create the Sauce: I pour some white wine into the pan to deglaze it, scraping up any browned bits from the bottom. Then, I let it simmer and reduce for about 4-5 minutes until it becomes slightly thicker and more flavorful.

Next, I mix in some peppadew peppers along with their brine, along with a blend of rosemary, oregano, and thyme for that perfect Italian flavor. I also add in some chicken stock to bring everything together. After cooking for another 2-3 minutes, I taste and adjust the seasoning, adding a bit more salt or sugar if needed to balance the flavors.

7. Combine Chicken and Sausages: I place the chicken and sausages back into the pan, making sure the chicken skin is facing up. Then, I cover the pan and pop it into the oven at 400°F for about 40 minutes. While you’re waiting for it to cook, check out our collection of favorite Italian Recipes.

8. Broil: I uncover the pan and switch on the broiler for a few minutes, keeping an eye on it until the chicken gets a beautiful brown color on top. Then, I sprinkle some fresh parsley.

Optional: To thicken the sauce, I make a flour slurry by mixing 1 tablespoon of flour with 2 tablespoons of water until smooth. Then, I gradually pour this mixture into the sauce while stirring continuously until it reaches my desired thickness.

9. Serve: I arrange the chicken and sausages on a plate, along with some roasted potatoes for a hearty meal. Then, I generously pour the Scarpariello sauce all over everything.

Serving Suggestions

The traditional side for chicken scarp is roasted potatoes, which I’ve gone ahead and included in the recipe. It also goes great with pasta.

I love some crusty bread on the side to sop up the sauce. Our No Knead Bread is super easy and goes great here.

For salad pairings, I like my Caesar Salad, Wedge Salad, Greek Salad or Antipasto Salad.

Here is a big salute to a great recipe, straight from some place in New York. For generations it’s 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 my version of Chicken Scarpariello tonight, all you need is those special pickled peppadew peppers to make it 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
Smothered Chicken
Chicken Cacciatore
Chicken Jollof Rice
Chicken Provençal
Coq au Vin

Chicken Scarpariello

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Chicken Scarpariello, or "Shoemaker's Chicken", is a delightful dish where chicken braises with sausage and peppers in a white wine sauce. It's yum!

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Ingredients

• 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

Potatoes

• 1.5lbs fingerling potatoes or baby potatoes, halved lengthwise
• 2 Tbsp olive oil
• 1 tsp salt
• ½ tsp pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. Add chicken stock and mix well. Taste the sauce and adjust for salt and sugar to your taste. Cook for 2-3 minutes.
7. Add chicken (skin side up) and sausage back to the pan. Bake covered at 400°F for 40 minutes.
8. Uncover and broil for a few minutes, until the chicken skin browns up. Garnish with parsley.
9. 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.
10. Serve the chicken and sausage, along with roasted potatoes, with scarpariello sauce all over.

Notes

1. For fall off the bone tender chicken thighs, I cook them to an internal temperature of 185-190°F.
2. Leftovers can be refrigerated in an airtight container for 3-4 days, or frozen for up to 3 months.

Nutrition Information

Yield 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.

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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.