I can’t wait to share this recipe with you because it’s truly one of my favorites! Chicken Scarpariello, or “shoemaker-style chicken,” is a hearty and flavorful dish that combines tender chicken thighs, tangy vinegar, sweet and spicy peppers, and savory sausage.
When I first made this dish, it felt like a celebration at the dinner table, thanks to its bold flavors and vibrant colors. Whether you’re cooking for family or having friends over, this dish is as comforting as it is impressive. Trust me, you’re going to love how it all comes together.
Credit: bonappetit
Ingredients
Here’s everything you’ll need to make this incredible dish:
- 3 pounds chicken thighs (bone-in)
Dark meat stays juicy, making it ideal for this recipe. Trim any excess fat for the best results. - 1 ½ pounds Italian sausage
Go for fennel sausage for sweetness or a spicy version for an extra kick. - 2 pounds small potatoes, halved
Roasting these creates a crispy texture that complements the dish perfectly. - 2 large red bell peppers, sliced into thin strips
Their natural sweetness balances out the tangy sauce. - 15 cloves of garlic, halved
Yes, that’s a lot of garlic, but it softens and sweetens as it cooks, adding tremendous flavor. - 3 large hot cherry peppers, quartered
Remove seeds for less heat, or leave them for a spicier kick. - 1 ¼ cups dry white wine
Choose a Sauvignon Blanc or Pinot Grigio for a hint of acidity to balance the sauce. - 3/4 cup red wine vinegar
This is the backbone of the tangy sauce. - 1 ¼ cups chicken stock (no sodium)
Homemade stock takes this dish to the next level. - ½ cup fresh Italian parsley, minced
Adds a burst of freshness at the end. - Salt and black pepper (to taste)
Season generously to bring out all the flavors. - ½ cup olive oil
This is divided for roasting and cooking steps.
Note: These ingredients yield about 6-8 servings, making it perfect for a family meal or small gathering.
Variations
Want to tweak the recipe to suit your diet or preferences? Here are some great ideas:
- Dairy-Free: The recipe is already dairy-free, but double-check your sausage to ensure it doesn’t contain any hidden dairy.
- Vegetarian: Swap the chicken and sausage with plant-based meat alternatives and include more root vegetables like carrots or parsnips.
- Milder Flavor: Replace hot cherry peppers with mild banana peppers to tone down the spice.
- Extra Veggies: Add mushrooms, zucchini, or even kale for added texture and nutrients.
- Herbal Twist: Experiment with fresh thyme or rosemary for additional depth.
For a creamy and hearty side, consider pairing this dish with Chicken Parmesan Casserole for a complete meal.
Cooking Time
Here’s a breakdown of the time commitment:
- Prep Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Equipment You Need
Make sure you have the following on hand:
- Large oven-safe pan (for searing and baking everything in one dish)
- Baking sheet (to roast the potatoes evenly)
- Wooden spoon (to scrape up flavorful bits from the pan)
- Sharp chef’s knife (for slicing and chopping ingredients)
- Parchment paper (to line the baking sheet and prevent sticking)
How to Make Chicken Scarpariello?
Making Chicken Scarpariello is simpler than it looks. Here’s a detailed guide to bring it all together:
Prepare Your Ingredients
Before you start cooking, set your oven to 425°F and prepare the veggies. Slice the potatoes in half, chop the bell peppers into strips, halve the garlic, and quarter the cherry peppers. Toss the potatoes with olive oil, salt, and pepper, then roast them cut side down on a parchment-lined baking sheet for 30 minutes.
Sear the Sausage
Heat a large oven-safe pan over medium heat, add a drizzle of olive oil, and sear the sausage links until browned but not fully cooked. This should take about 7-10 minutes. Once cooled slightly, slice them into bite-sized pieces.
Cook the Peppers
Using the same pan, sauté the bell peppers for a few minutes until softened. Remove and set aside with the sausage. Cover with foil to keep them warm.
Sear the Chicken
Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. Sear them skin side down in the pan until golden brown, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Create the Sauce
With the remaining oil in the pan, sauté the garlic cloves until fragrant and golden. Add the cherry peppers and cook for another 2 minutes. Pour in the white wine and vinegar, scraping up any bits stuck to the pan. Boil until the liquid reduces by half, about 5-7 minutes, then add the chicken stock and repeat the reduction process.
Combine Everything
Return the sausage, bell peppers, and roasted potatoes to the pan. Nestle the seared chicken thighs on top, skin side up, and spoon the sauce over everything. Cover tightly with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes to crisp up the chicken and meld the flavors.
Add a Fresh Finish
Sprinkle the dish with minced parsley before serving. The freshness of the parsley lightens up the robust flavors perfectly.
Credit: chilipeppermadness
Additional Tips for Making This Recipe Better
From my kitchen to yours, here are some tips for an even better dish:
- Dry the Chicken: Make sure the chicken is very dry before searing to get that beautiful golden crust.
- Don’t Skip the Parsley: It might feel like a garnish, but it really elevates the overall flavor.
- Mind the Fat: If there’s too much fat left in the pan before making the sauce, remove some to keep the dish balanced.
- Make It Spicier: Add crushed red pepper flakes with the garlic for even more heat.
How to Serve Chicken Scarpariello?
Presentation matters! Serve this dish straight from the oven-safe pan for a rustic, family-style meal. Garnish generously with parsley and pair it with crusty bread to soak up the sauce. A crisp green salad or sautéed spinach also makes a great side dish. For another flavorful twist, you might want to try this Cajun Chicken Orzo Recipe, which offers a bold and creamy profile.
Nutritional Information
Here’s a quick breakdown of the nutrition per serving:
- Calories: 776
- Protein: 68g
- Carbohydrates: 28g
- Fat: 43g
Make Ahead and Storage
- Storing Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze cooked portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Cover the dish with foil and warm it in a 325°F oven until heated through.
Why You’ll Love This Recipe?
There are so many reasons to love Chicken Scarpariello:
- Bursting with Flavor: The tangy sauce, savory sausage, and tender chicken create a perfect harmony.
- One-Pan Wonder: Less cleanup makes this a stress-free meal.
- Customizable: Plenty of options to tweak based on your preferences!
- Impressive Yet Simple: It feels fancy but is straightforward enough for weeknight cooking.
- Great for Gatherings: Serve up a hearty meal the whole family will rave about.
Chicken Scarpariello strikes the perfect balance between comfort food and an elevated dining experience. Classic Italian flavors come together beautifully in this all-in-one dish. Get ready to wow your loved ones with this easy yet impressive recipe! You can also enjoy similar chicken recipes for more inspiration.
Chicken Scarpariello Recipe
I can’t wait to share this recipe with you because it’s truly one of my favorites! Chicken Scarpariello, or "shoemaker-style chicken," is a hearty and flavorful dish that combines tender chicken thighs, tangy vinegar, sweet and spicy peppers, and savory sausage.
Ingredients
- 3 pounds chicken thighs (bone-in)
- Dark meat stays juicy, making it ideal for this recipe. Trim any excess fat for the best results.
- 1 ½ pounds Italian sausage
- Go for fennel sausage for sweetness or a spicy version for an extra kick.
- 2 pounds small potatoes, halved
- Roasting these creates a crispy texture that complements the dish perfectly.
- 2 large red bell peppers, sliced into thin strips
- Their natural sweetness balances out the tangy sauce.
- 15 cloves of garlic, halved
- Yes, that's a lot of garlic, but it softens and sweetens as it cooks, adding tremendous flavor.
- 3 large hot cherry peppers, quartered
- Remove seeds for less heat, or leave them for a spicier kick.
- 1 ¼ cups dry white wine
- Choose a Sauvignon Blanc or Pinot Grigio for a hint of acidity to balance the sauce.
- 3/4 cup red wine vinegar
- This is the backbone of the tangy sauce.
- 1 ¼ cups chicken stock (no sodium)
- Homemade stock takes this dish to the next level.
- ½ cup fresh Italian parsley, minced
- Adds a burst of freshness at the end.
- Salt and black pepper (to taste)
- Season generously to bring out all the flavors.
- ½ cup olive oil
- This is divided for roasting and cooking steps.
Instructions
- Before you start cooking, set your oven to 425°F and prepare the veggies. Slice the potatoes in half, chop the bell peppers into strips, halve the garlic, and quarter the cherry peppers. Toss the potatoes with olive oil, salt, and pepper, then roast them cut side down on a parchment-lined baking sheet for 30 minutes.
- Heat a large oven-safe pan over medium heat, add a drizzle of olive oil, and sear the sausage links until browned but not fully cooked. This should take about 7-10 minutes. Once cooled slightly, slice them into bite-sized pieces.
- Using the same pan, sauté the bell peppers for a few minutes until softened. Remove and set aside with the sausage. Cover with foil to keep them warm.
- Pat the chicken thighs dry with paper towels, then season generously with salt and pepper. Sear them skin side down in the pan until golden brown, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
- With the remaining oil in the pan, sauté the garlic cloves until fragrant and golden. Add the cherry peppers and cook for another 2 minutes. Pour in the white wine and vinegar, scraping up any bits stuck to the pan. Boil until the liquid reduces by half, about 5-7 minutes, then add the chicken stock and repeat the reduction process.
- Return the sausage, bell peppers, and roasted potatoes to the pan. Nestle the seared chicken thighs on top, skin side up, and spoon the sauce over everything. Cover tightly with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes to crisp up the chicken and meld the flavors.
- Sprinkle the dish with minced parsley before serving. The freshness of the parsley lightens up the robust flavors perfectly.
Notes
- Dry the Chicken: Make sure the chicken is very dry before searing to get that beautiful golden crust.
- Don’t Skip the Parsley: It might feel like a garnish, but it really elevates the overall flavor.
- Mind the Fat: If there’s too much fat left in the pan before making the sauce, remove some to keep the dish balanced.
- Make It Spicier: Add crushed red pepper flakes with the garlic for even more heat.
