Ultimate Chicken Scarpariello: A Flavor-Packed Italian-American Classic

Discover the irresistible taste of Chicken Scarpariello, a mouthwatering Italian-American dish that combines tender chicken, savory sausage, and zesty peppers in a tantalizing sweet-and-sour sauce. Perfect for busy weeknights or impressing dinner guests!

Chicken Scarpariello is the epitome of comfort food meets gourmet flavor. This one-skillet wonder packs a punch with its delectable combination of crispy chicken, juicy sausage, and a sauce that’ll make your taste buds dance.

While Italian cuisine purists might debate its origins, Chicken Scarpariello has firmly established itself as a beloved Italian-American creation. Its name, which translates to “shoemaker’s chicken,” hints at its humble roots and hearty appeal.

The Magic of Pollo allo Scarpariello

Chicken Scarpariello is a culinary chameleon, with variations found across Italian-American communities. Some versions feature a lemony sauce, while others incorporate potatoes or wine. Our recipe strikes the perfect balance of flavors, combining pickled cherry peppers, Italian sausage, and a harmonious sweet-hot-sour sauce.

This dish is a close cousin to our crispy braised chicken thighs with cabbage and bacon, sharing a similar cooking technique but with a bold Italian-American twist. The beauty of Chicken Scarpariello lies in its simplicity – one pan, minimal prep, and maximum flavor.

Mastering the Art of Chicken Scarpariello

While traditional recipes might call for a whole chicken, we’ve optimized this version using bone-in, skin-on chicken thighs. These succulent pieces not only stay juicy throughout the cooking process but also infuse the sauce with rich flavor and body.

The key to perfecting this dish is building layers of flavor. We start by achieving a deep, golden-brown crust on the chicken, followed by browning the sausage. The aromatics – onions, bell peppers, garlic, and sage – create a fragrant base for our sauce.

Crafting the Signature Scarpariello Sauce

The heart of this dish lies in its irresistible sauce. We’ve elevated the classic sweet-and-sour profile by incorporating the pickling liquid from jarred cherry peppers – a genius move that adds depth and complexity. White wine brings brightness, while chicken stock ensures the perfect consistency.

Pro tip: Save that leftover pickling liquid for brining chicken breasts – it’s a game-changer for fried chicken sandwiches!

After assembling all the components, a brief stint in the oven allows the flavors to meld and the chicken to reach crispy-skinned perfection. The result? A restaurant-quality meal that’s bound to become a family favorite.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

Ingredients

• 2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable oil
• 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
• 1 medium onion, thinly sliced (about 6 ounces; 170g)
• 1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
• 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
• 6 cloves garlic, thinly sliced
• 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
• 1 cup (240ml) dry white wine
• 1 cup (240ml) homemade or store-bought low-sodium chicken stock
• 2 tablespoons (28g) sugar

Directions

1. Preheat your oven to 350°F (175°C) and position the rack in the center. Season the chicken generously with salt and pepper. Heat oil in a large sauté pan or Dutch oven over medium-high heat. Once shimmering, add the chicken skin-side down and cook undisturbed until crisp and golden brown, about 8 minutes. Flip and brown the other side for 3 minutes. Transfer to a plate and set aside.
2. In the same skillet, brown the sausages for about 1 1/2 minutes per side. Remove from heat, transfer to a cutting board, and slice each link into 3-4 pieces.
3. Return the pan to heat and add onion and bell pepper. Cook, stirring and scraping up browned bits, until softened and lightly caramelized, about 4 minutes. Add sage and garlic, stirring until fragrant, about 1 minute.
4. Introduce the pickled cherry peppers and their liquid, stirring to incorporate all the flavorful browned bits. Pour in the wine and let it reduce by half, about 2 minutes. Add chicken stock and sugar, stirring to combine. Reintroduce the sausage to the pan, then nestle the chicken pieces skin-side up among the sauce and vegetables.
5. Transfer to the preheated oven and cook until the chicken is crisp and tender, about 30 minutes. Serve immediately, spooning the flavorful sauce, vegetables, and sausage around each piece of chicken.

Notes

Don’t discard that pickling liquid from the jarred cherry peppers! It’s a secret weapon for brining chicken breasts, perfect for making incredibly juicy fried chicken sandwiches.