Chicken Scarpariello

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

• Servings: 4–6

• Difficulty: Moderate

• Intensity: Medium (multi-step but easy technique)

• Cuisine: Italian-American

• Best For: Cozy dinners, family-style meals, cold-weather comfort food

 Why You’ll Love Chicken Scarpariello

Chicken Scarpariello, or “shoemaker’s chicken,” is a bold and zesty Italian-American dish made with bone-in chicken, Italian sausage, sweet and hot peppers, garlic, wine, and vinegar. It’s rustic, punchy, and deeply flavorful—with the perfect balance of spicy, tangy, and savory.

This is comfort food at its best. You can serve it over roasted potatoes, polenta, or crusty bread to soak up every drop of that delicious sauce. It’s easy to make but tastes like you’ve been cooking all day.

 Ingredients

 For the Chicken:

• 2½–3 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

 For the Sausage & Peppers:

• ¾ lb sweet or hot Italian sausage, cut into 2-inch pieces

• 1 small red bell pepper, sliced

• 1 small yellow bell pepper, sliced

• 1 small onion, sliced

• 5–6 cloves garlic, minced

• 8–10 pickled hot cherry peppers, halved (plus a splash of the pickling brine)

 For the Sauce:

• ½ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

• ¾ cup low-sodium chicken broth

• ¼ cup white wine vinegar (or red wine vinegar)

• 1 teaspoon dried oregano

• 1 tablespoon fresh parsley, chopped (for garnish)

 Equipment Needed

• Large oven-safe skillet or Dutch oven

• Tongs

• Knife and cutting board

• Measuring cups and spoons

• Plate lined with paper towels (for draining)

 Step-by-Step Instructions

Step 1: Prep the Chicken

1. Pat chicken pieces dry with paper towels.

2. Season generously with salt and black pepper on both sides.

Step 2: Brown the Chicken

1. In a large skillet or Dutch oven, heat olive oil and butter over medium-high heat.

2. Sear chicken skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 2–3 minutes.

3. Remove the chicken and set aside.

Tip: Don’t overcrowd the pan—work in batches if needed for even browning.

Step 3: Cook the Sausage

1. Add sausage pieces to the same pan and brown on all sides, about 5–6 minutes.

2. Remove and drain on paper towels.

Step 4: Sauté the Peppers and Onion

1. In the same skillet, add the sliced onion and bell peppers.

2. Cook for 4–5 minutes until slightly softened.

3. Stir in the garlic and cherry peppers and sauté for 1 minute more.

4. Add a splash (1–2 tablespoons) of cherry pepper brine for extra kick.

Step 5: Deglaze and Build the Sauce

1. Pour in the white wine, scraping up any browned bits from the pan.

2. Let the wine simmer for 2–3 minutes.

3. Add the chicken broth, vinegar, and oregano.

4. Return the chicken and sausage to the pan.

Step 6: Simmer and Roast

1. Reduce heat to a gentle simmer and cover partially.

2. Simmer on low for 15–20 minutes, or until chicken is nearly cooked through.

3. Preheat oven to 400°F (200°C).

4. Transfer the pan to the oven, uncovered, and roast for an additional 10–15 minutes until the chicken is fully cooked and the sauce is slightly thickened.

Internal temp of chicken should reach 165°F (74°C).

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Step 7: Garnish and Serve

• Sprinkle with fresh parsley before serving.

• Serve directly from the pan family-style.

 Serving Suggestions

This dish is all about soaking up that tangy, spicy sauce. Serve it with:

• Crusty Italian bread

• Creamy polenta

• Roasted baby potatoes

• Buttered noodles or pasta

• Sauteed broccoli rabe or spinach

For wine: Pair with a dry white like Pinot Grigio or a light red like Chianti.

 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months in a sealed container.

• Reheating: Gently reheat in a covered skillet over low heat until warmed through, adding a splash of broth if needed.

 Variations

• Boneless Chicken: Use boneless thighs or breasts for quicker cooking (reduce simmer time by 10–15 mins).

• No Sausage? Replace with mushrooms or roasted potatoes for a vegetarian-friendly take.

• Extra Heat: Add red pepper flakes or more cherry pepper brine.

• Lemon Twist: Add a few slices of fresh lemon to the sauce for added brightness.

 Nutrition Information (Per Serving – Approximate)

Nutrition will vary depending on specific sausage used and portion sizes.