Chicken Scarpariello

Chicken Scarpariello is a classic Italian-American dish of chicken thighs braised with sausage and peppers in a sweet-and-tangy sauce. It’s a hearty and delicious weeknight dinner, perfect with potatoes, rice, or fresh bread.

Shoemaker’s Chicken

Chicken Scarpariello, or “Shoemaker’s Chicken,” is a bold and flavorful weeknight dish that’s easy to make in a single skillet. It’s an Italian-American dish with an unknown past, but it likely has roots among the Italian immigrant communities that first came to the United States.

You will find several variations of chicken scarpariello, but most will always include sausage. This version is an incredible combination of braised bone-in chicken thighs, spicy sausage, fresh and pickled peppers, and onions in a sweet, sour, and somewhat spicy sauce. It’s a perfectly rustic combination of ingredients. And one you’ll love, especially if you like a little kick to your tastebuds!

Ingredients You’ll Need

Listed below are the key ingredients required to make this chicken scarpariello recipe. I’ve also included possible substitutions.

Note: You can find the printable recipe with measurements for each ingredient in the recipe card below.

• Chicken: Traditionally, chicken scarpariello is made using a whole chicken broken down into parts. I prefer this dish with bone-in skin-on chicken thighs as chicken breasts are prone to drying out and don’t provide as much flavor. Drumsticks may be substituted for the chicken thighs.
• Salt and Black pepper: Used to season the chicken.
• Olive oil: To cook the chicken.
• Italian sausage: This dish can be made with pork or chicken Italian sausage that is either hot or mild. A mix of sausage also works.
• Butter: To cook the bell peppers.
• Vegetables: This recipe uses sweet onion, bell peppers, and garlic. These aromatics are essential for building the flavors of this dish.
• Cherry peppers plus juice: Also known as pimento peppers or cherry bomb peppers, these small, round, bright red peppers are mild to moderately spicy with a sweet and tangy flavor. This dish calls for pickled jarred cherry peppers plus reserved juice. Feel free to use hot or sweet jarred peppers according to your tastes. Substitute with pepperoncini if cherry peppers are not available.
• Chicken broth: Helps create the sauce for the dish. Low-sodium broth is best for controlling the overall flavor.
• Dry white wine: Wine adds incredible flavor. It adds acidity and brightness that’s hard to substitute.
• Fresh herbs: This recipe includes sprigs of fresh parsley, rosemary, and thyme.
• Fresh lemon juice: Fresh lemon juice is added before serving to help cut through the meat’s richness and balance the sauce.

How to Make Chicken Scarpariello: Step-By-Step Instructions

1. Preheat the oven and prepare the chicken. Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.

2. Brown the chicken. Heat the olive oil in a large oven-safe skillet or sauté pan set over medium-high heat. Add the chicken thighs, skin-side-down, and cook until the skin is golden and crisp, about 5 minutes per side. Remove the chicken to a clean plate and set aside.

3. Brown the Sausage. In the same pan, brown the sausage on all sides. Remove and set aside on a clean plate.

4. Soften the vegetables. Set the pan over medium heat. Add the butter and cook the onion and bell peppers until softened about 5-7 minutes. Then add the cherry peppers and fresh garlic. Cook for 1-2 minutes or until fragrant.

5. Deglaze the pan.: Pour in the white wine and scrape up any brown bits that may be stuck to the bottom of the pan. Allow the wine to reduce by half, then stir in the chicken broth and reserved cherry pepper juice.

6. Assemble and bake. Bring to a simmer, then set the sprigs of fresh parsley, rosemary, and thyme on top, gently pushing them into the broth. Add the chicken, skin-side up, and the sausage into the skillet. Arrange the chicken so that the skin remains above the broth. Bake for 25-30 minutes, or until the internal temperature of the chicken registers 160-165°F as measured by a digital meat thermometer.

7. Garnish and serve. Remove from the oven and pour the fresh lemon juice over the top of the chicken. Garnish with freshly minced parsley or thyme, if desired.

What to Serve with Chicken Scarpariello

I like to include a side dish that balances and complements the robustness and richness of the meat and sauce. Popular choices include roasted potatoes or creamy mashed potatoes, lightly seasoned rice, or crusty bread. Sometimes, I’ll include a vegetable side dish like sautéed spinach or roasted Brussels sprouts or a light salad like this simple arugula salad with parmesan.

Leftovers and Freezing

Chicken scarpariello tastes delicious leftover. Transfer leftovers to an airtight container in the refrigerator for 3-4 days. Reheat in a pan over medium heat until the chicken is warmed through and the sauce is bubbling. Add a splash of chicken broth or water if the sauce has thickened too much.

Freeze leftover chicken scarpariello in airtight containers or heavy-duty freezer bags with as much air removed as possible for up to 3 months. Thaw leftovers overnight in the refrigerator before reheating.

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If you enjoyed this recipe, be sure to check out these other popular recipes: Chicken Cacciatore (aka Hunter’s Chicken), Chicken Vesuvio, Sausage and Potatoes, Chicken Riggies, and Italian Sausage and Peppers.