chicken scarpariello

Chicken Scarpariello is a flavorful Italian-American dish that combines chicken with sausage, peppers, and a tangy, slightly spicy vinegar-based sauce. The name “scarpariello” loosely translates to “shoemaker-style,” and the dish is known for its rustic, hearty flavor.

Here’s a classic recipe you can try:

Chicken Scarpariello Recipe

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs (you can also use drumsticks or breasts)

• 1/2 lb sweet or hot Italian sausage, sliced into 1-inch pieces

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 1 cup dry white wine (optional, or substitute with chicken broth)

• 1/2 cup chicken broth

• 1/4 cup white wine vinegar or red wine vinegar

• 1 tsp dried oregano

• 1/4 tsp crushed red pepper flakes (adjust to taste)

• Fresh rosemary or thyme (optional)

• Salt and black pepper, to taste

• 2 tbsp olive oil

Instructions:

1. Brown the chicken:

   • Season chicken with salt and pepper.

   • Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.

   • Sear the chicken, skin-side down, until golden brown (about 5-7 minutes). Flip and cook the other side for 3-4 minutes. Remove and set aside.

2. Cook sausage and veggies:

   • In the same pan, add sausage pieces and cook until browned. Remove and set aside with the chicken.

   • Add remaining olive oil if needed. Sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 more minute.

3. Deglaze and build the sauce:

   • Add white wine to deglaze the pan, scraping up browned bits.

   • Stir in vinegar, chicken broth, oregano, red pepper flakes, and fresh herbs if using.

4. Combine and simmer:

   • Return chicken and sausage to the pan. Spoon some sauce over the top.

   • Bring to a simmer, cover, and cook for 20-30 minutes (until chicken is cooked through and tender).

5. Finish and serve:

   • Remove the lid and let the sauce reduce slightly if too thin.

   • Serve hot with crusty bread, roasted potatoes, or over pasta or rice.

Would you like a version with boneless chicken or a spicier variation?