Name: Chicken Scarpariello
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Italian, American
Ingredients: 6 chicken thighs, bone-in skin-on; 1 tablespoon of flour; salt and pepper to taste; 4 to 5 tablespoons of olive oil; 4 Italian sausage links (any kind you prefer hot or sweet); 1 small onion, diced fine; 1 large red pepper seeded and chopped; 6 garlic cloves, finely chopped; 1 cup white wine (if you want non-alcohol use 1/2 chicken broth since the wine reduces.); 1 cup pickled peppadew peppers (cherry peppers hot or sweet) plus around 1 1/2 tablespoons of the brine it comes in; 1 teaspoon each of fresh or dried oregano, fresh or dried thyme; 1 cup chicken broth or stock; 1 tablespoon of white wine vinegar; sugar to taste around 1/4 of a teaspoon is optional; Garnish is Optional: 2 sprigs of fresh rosemary fresh, Italian flat-leaf parsley, and fresh rosemary; Roasted Potatoes:; 6 potatoes cut into wedges ( we leave the skins on and use russet potatoes); 1/2 cup Italian flavored breadcrumbs with added 2 tablespoons grated Pecorino Romano cheese; 1 teaspoon granulated garlic powder; 2 teaspoons freshly chopped Italian parsley; olive oil; salt and pepper to taste

Chicken scarpariello, or "shoemaker's chicken", is a one-dish meal made with pan-fried chicken thighs, Italian sausage, and chopped Peppadew peppers but wait there's more, this dish is served with roasted potatoes on the side.

This classic cobbler-style meal is served with a side of fantastic flavored roasted potatoes we adapted with Parmesan-crusted toasted breadcrumbs.

Our family loves this traditional dish and it's really easy to make, if you're not a fan of something in the ingredients substitute something from the list we provided below, it's a great dish no matter what you add to it.

We've adapted it several times to accommodate fussy eaters who aren't crazy about hot spicy foods, so feel free to add hot or sweet Italian sausage and the same heat or sweetness to your peppers when making this recipe.

This is a very popular dish in New York's finest Italian restaurants so if you haven't tried this, you're in for a delicious Italian-American treat.

If you want to bypass all tips and information below scroll down to the printable recipe card, hit print and the ads will disappear.

What You Will Need To Make This Recipe (recipe card is at the bottom of this post with instructions and measurements)

chicken thighs
Italian sausage
flour, salt, and pepper to taste
olive oil
onion
red bell pepper
garlic cloves
white wine (if you want non-alcohol use chicken broth)
pickled peppadew peppers (cherry peppers hot or sweet) plus some of the brine it comes in fresh or dried oregano and fresh or dried thyme
white wine vinegar sugar to taste is optional

Other Tips and Suggestions

use the sausage and chicken grease to toss the potatoes in before baking (the potatoes can cook while you finish the dish in the oven)
if you want the potatoes to cook in half the time, microwave them for 5 minutes first then slice and roast
if you're not fond of hot or sweet peppers substitute mushrooms or add more onions to the dish
for thinner sauce omit the flour for thick sauce add more flour

Other Serving Ideas

Other Cooking Methods

Air Fry: Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also spray the sausage and chicken with cooking spray oil. Air fry the coated chicken and sausage on both sides for 12 minutes flipping at 5 minutes cooking on each side. Remove the chicken and keep it warm. Add the vegetables and air fry for 5 minutes.
Baked: Place chicken on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 25 minutes. Add the vegetables, and seasoning at the 11-minute mark.
Note: Chicken is cooked thoroughly when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.

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Chicken Scarparello History

The exact history of Chicken Scarpariello is very confusing with many disagreements about the origin.

Here in America, this dish is quite popular in the New York area, and seems that it has been taken from a traditional recipe of Italian cooking and evolved from the settlers of Italian immigrants who adapted the recipe to using whatever ingredients were available.

The name "Scarpariello" in Italian means cobbler's style of cooking, where ingredients were simply thrown together in a rustic fashion, much like one who quickly repairs a shoe with the tools available to them and can be haphazardly made in some cases.

One other theory is that the dish was a favorite of Italian-American gangsters, and got its name from their gang-style group as many have written, this remains a mystery and there is no real answer to this delicious meal from its origination.

Chicken Scarpariello, Italian chicken in wine sauce, baked chicken with peppers and sausage

chicken recipes, Italian chicken recipes, gourmet chicken recipes,

Italian, American

Yield: 6

Author: Claudia Lamascolo

Chicken Scarpariello

White wine with cherry pepper sauce over chicken, and sausage served with a side of roasted potatoes.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

6 chicken thighs, bone-in skin-on
1 tablespoon of flour
salt and pepper to taste
4 to 5 tablespoons of olive oil
4 Italian sausage links (any kind you prefer hot or sweet)
1 small onion, diced fine
1 large red pepper seeded and chopped
6 garlic cloves, finely chopped
1 cup white wine (if you want non-alcohol use 1/2 chicken broth since the wine reduces.)
1 cup pickled peppadew peppers (cherry peppers hot or sweet) plus around 1 1/2 tablespoons of the brine it comes in
1 teaspoon each of fresh or dried oregano, fresh or dried thyme
1 cup chicken broth or stock
1 tablespoon of white wine vinegar
sugar to taste around 1/4 of a teaspoon is optional
Garnish is Optional: 2 sprigs of fresh rosemary fresh, Italian flat-leaf parsley, and fresh rosemary
Roasted Potatoes:
6 potatoes cut into wedges ( we leave the skins on and use russet potatoes)
1/2 cup Italian flavored breadcrumbs with added 2 tablespoons grated Pecorino Romano cheese
1 teaspoon granulated garlic powder
2 teaspoons freshly chopped Italian parsley
olive oil
salt and pepper to taste

Instructions

Preheat the oven to 425 degrees and make the potatoes first.
In a large bowl, place the wedges of potatoes with 3 tablespoons of olive oil then toss to coat them with the oil. Spread on a baking sheet with salt and pepper on top. Roast until they start to brown around 40 minutes, then sprinkle with top with the breadcrumbs and continue baking until they look toasted around 10 more minutes (this can take more or less time depending on the thickness and type of potatoes you used. Note: We use russet baking potatoes.
While the potatoes are roasting, make the chicken scarpariello.
Place the chicken thighs bone-in with skin on in a heated skillet with olive oil on medium-high heat and saute them for around 10 minutes or until browned, flipping a few times. Remove the chicken and keep it warm.
Add the sausage links to the same pan (we leave them whole and slice them later so they stay juicy inside). Saute until the sausage is browned then add that to the chicken and keep warm.
In the same pan add red bell chopped peppers and garlic and saute for around 2 minutes.
Add the wine with the flour and cook for a minute around 3 more minutes or until the wine reduces to half and the sauce thickens.
Add the peppadew pepper with its brine juice, sugar, herbs, and chicken broth and stir to combine evenly
Salt, and pepper to taste.
Place in a lightly oil-sprayed baking dish with chicken and sausage and bake at 400 degrees for 30 minutes.
If you prefer crispier skin broil the chicken skin side up until it crisps up nicely.
Garnish with parsley and fresh rosemary sprigs
This chicken is served with chicken and sausage with a side of roasted potatoes and some sauce spooned over the top of the chicken and sausage.

Nutrition Facts

Calories

944.24

Fat (grams)

62.93 g

Sat. Fat (grams)

18.19 g

Carbs (grams)

44.92 g

Fiber (grams)

5.75 g

Net carbs

39.18 g

Sugar (grams)

3.97 g

Protein (grams)

42.22 g

Sodium (milligrams)

2129.78 mg

Cholesterol (grams)

207.98 mg

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