Savory Chicken Scarpariello Recipe (Italian-American Classic)

Chicken Scarpariello—often called “shoemaker’s chicken”—is a rustic Italian-American dish that’s both hearty and deeply flavorful. With its bright vinegar-laced sauce, sweet and spicy peppers, and golden-browned chicken, this skillet dinner is a favorite in Italian-American homes and restaurants across the U.S., particularly in New York and New Jersey.

While the origins of Chicken Scarpariello are debated, most food historians agree it’s a dish born from Italian immigrants adapting their Southern Italian culinary traditions to American ingredients. Its name likely refers to the simplicity of the dish—something a shoemaker could throw together easily, yet full of flavor.

This version is savory, vibrant, and perfectly balanced—slightly tangy, mildly spicy, and utterly satisfying. It’s the kind of meal that tastes like it simmered all day, but it actually comes together in under an hour.

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Ingredients Overview

Here’s a breakdown of what you’ll need and why each ingredient matters:

Chicken Thighs (Bone-In, Skin-On)

These are the star of the show. Bone-in, skin-on thighs stay juicy and tender even after a sear and simmer. The rendered fat from the skin also infuses the entire dish with savory richness.

Italian Sausage

Mild or hot sausage adds depth and complexity. The sausage’s fat renders into the pan and contributes to the flavorful base of the sauce.

Peppers (Sweet + Hot Cherry Peppers)

Classic Scarpariello includes a mix of sweet bell peppers and spicy pickled cherry peppers. The balance between sweet and spicy is what gives this dish its signature zip.

Garlic and Onion

These aromatics create the foundational flavor of the sauce. They caramelize and mellow as they cook, bringing subtle sweetness.

White Wine

Dry white wine deglazes the pan, pulling up all the flavorful bits left from searing the meat. It also adds acidity and body to the sauce.

Chicken Broth

This forms the backbone of the sauce and helps the meat simmer to tenderness. Use low-sodium so you can control the salt level.

Fresh Rosemary and Oregano

These herbs bring earthiness and authenticity. Rosemary especially pairs well with the sharpness of vinegar.

Potatoes (Optional, But Delicious)

Some variations include baby potatoes cooked right in the sauce, absorbing all those bold flavors.

Olive Oil and Butter

Olive oil for searing, and a touch of butter at the end to round out the sauce and give it a silky texture.

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Step-by-Step Instructions

Follow this method for the best Chicken Scarpariello—crispy on the outside, juicy on the inside, and bursting with bold flavor.

1. Brown the Chicken

Start by patting the chicken thighs dry—this helps them brown instead of steam. Season them generously with salt and pepper. Heat olive oil in a large heavy-bottomed skillet (cast iron or stainless steel works best), then sear the thighs skin-side down for about 5–7 minutes, until the skin is golden and crisp. Flip and cook for another 3–4 minutes. Transfer to a plate.

2. Cook the Sausage

In the same skillet, add the Italian sausage, cut into chunks or left whole. Brown well on all sides—about 6–8 minutes total. Remove and set aside with the chicken.

3. Sauté the Aromatics

Drain off excess fat, leaving about 2 tablespoons in the pan. Add sliced onions and cook until softened and lightly caramelized, about 6 minutes. Add minced garlic and stir for 1 minute, just until fragrant.

4. Deglaze and Build the Sauce

Pour in the white wine and scrape the browned bits from the bottom of the pan. Let it reduce slightly, about 3 minutes. Then add chicken broth, red wine vinegar, rosemary, oregano, and sliced cherry peppers (with a little of their brine). Return the chicken and sausage to the pan.

5. Simmer

Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is cooked through (internal temp of 175°F for thighs). If adding potatoes, nestle them in at this stage.

6. Finish the Sauce

Uncover the pan and increase the heat slightly. Let the sauce reduce for another 5–10 minutes, until slightly thickened. Stir in a small knob of butter for richness.

7. Serve

Sprinkle with fresh parsley before serving. The dish can be served directly from the skillet or plated over rice, polenta, or crusty bread.

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Tips, Variations, and Substitutions

Tips for Success:

• Dry the chicken: Helps get that irresistible crispy skin.

• Don’t overcrowd the pan: Brown in batches if needed.

• Use cherry pepper brine: Adds a unique vinegary heat to the sauce.

• Finish uncovered: This concentrates the sauce and crisps the chicken.

Variations:

• With potatoes: Add baby Yukon golds during the simmer for a one-pan meal.

• Boneless version: Use boneless thighs or breasts, but reduce cooking time by 5–10 minutes.

• Sweet version: Use only sweet bell peppers and omit the hot cherry peppers for a milder dish.

• Add mushrooms: Sauté mushrooms with the onions for extra umami.

Dietary Modifications:

• Low carb: Skip the potatoes and serve with roasted cauliflower or zucchini noodles.

• Gluten-free: The recipe is naturally gluten-free, just double-check the sausage ingredients.

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Serving Ideas & Occasions

Chicken Scarpariello is a dish that easily transitions from casual weeknight dinner to cozy dinner party centerpiece.

Weeknight Dinner

Serve over rice or mashed potatoes for a comforting, no-fuss meal. Leftovers are even better the next day.

Italian-Themed Dinner Party

Pair with crusty bread, a fresh arugula salad, and a glass of chilled white wine.

Meal Prep

The dish stores well and reheats beautifully, making it perfect for cooking ahead. Divide into containers with roasted vegetables or farro for easy lunches.

Holiday Sidekick

It’s a great alternative to turkey or ham for smaller holiday gatherings.

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Nutritional & Health Notes

This dish balances protein, fats, and carbs in a satisfying way. Here’s a quick look at the nutritional profile per serving (based on bone-in thighs and sausage, no potatoes):

• Protein: High-quality protein from chicken and sausage keeps you full longer and supports muscle health.

• Healthy Fats: Olive oil and chicken skin provide monounsaturated fats, while butter adds richness.

• Low Sugar: Naturally low in sugar, especially if you use unsweetened vinegar and broth.

• Spices & Herbs: Rosemary and oregano bring antioxidant properties.

• Calories: Approximately 450–600 per serving, depending on portion size and sausage type.

For a leaner version, use boneless skinless chicken breasts and reduce the sausage by half.

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Frequently Asked Questions

1. What kind of sausage should I use in Chicken Scarpariello?

Traditional Italian pork sausage works best—either mild or hot. If you prefer leaner meat, turkey or chicken sausage is a great alternative. Make sure it’s uncooked so it can brown and flavor the dish properly.

2. Can I make Chicken Scarpariello ahead of time?

Yes! It reheats beautifully. Make it up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 325°F oven until warmed through. The flavors deepen with time.

3. Is this dish very spicy?

It depends on the type and amount of cherry peppers you use. For a spicier kick, include both the peppers and a few tablespoons of their brine. For milder flavor, use more sweet bell peppers and fewer hot peppers.

4. Can I freeze Chicken Scarpariello?

Absolutely. Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the oven.

5. What sides pair well with this dish?

Try garlic mashed potatoes, creamy polenta, roasted broccoli, or a fresh green salad. Crusty bread is essential to mop up the sauce.

6. Why is it called “Scarpariello”?

“Scarpariello” translates to “shoemaker style” in Italian. It likely refers to its humble origins—something quick and hearty that a working-class cook could throw together with whatever was on hand.

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