Chicken Scarpariello

Few dishes capture the bold, rustic personality of Italian-American cooking quite like Chicken Scarpariello. The name roughly translates to “shoemaker’s chicken,” though the reason for the title has long been debated. Some say it was a humble dish cobbled together with whatever ingredients were on hand, while others claim it earned the name because the medley of flavors comes together as seamlessly as a skilled shoemaker’s work. Regardless of its origins, this hearty one-pan meal is an irresistible blend of tangy vinegar, sweet peppers, savory sausage, and golden chicken simmered until every bite bursts with layered flavor.

The Character of the Dish

Chicken Scarpariello is beloved because it strikes a balance between rustic comfort and lively zest. Bone-in chicken is seared until the skin turns crisp and golden, then it mingles with sausage, garlic, bell peppers, and hot pickled cherry peppers. White wine and vinegar form a sauce that is sharp yet smooth, mellowed with chicken stock and just enough butter to give the dish body. The result is a plate that’s slightly sweet, a little spicy, and deeply satisfying.

Ingredients (Serves 4–6)

For the Chicken and Sausage:

2 ½ pounds bone-in chicken thighs and drumsticks
1 pound Italian sausage links (sweet or hot, depending on preference)
3 tablespoons olive oil
Salt and freshly ground black pepper

For the Sauce and Vegetables:

1 large onion, sliced thin
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
5–6 pickled cherry peppers, halved (plus a splash of their brine)
4 garlic cloves, sliced
½ cup dry white wine
½ cup chicken stock
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
2 tablespoons butter
Fresh parsley for garnish

Step One: Browning the Proteins

Begin by seasoning the chicken with salt and pepper. Heat olive oil in a wide, heavy skillet or Dutch oven. Place the chicken skin-side down and sear until deeply golden, about 6–8 minutes per side. Remove the chicken and set aside.

Next, brown the sausage links until they pick up a good crust. Slice them into thick rounds once cooled slightly. At this stage, you already have the foundation of flavor—the rendered fat in the pan is what will carry the vegetables and sauce.

Step Two: Building the Flavor Base

Lower the heat and add the onion and bell peppers, cooking until softened and slightly caramelized. Stir in the garlic and let it release its fragrance. Scatter in the pickled cherry peppers along with a spoonful of their brine. This is the secret ingredient that gives Scarpariello its signature tangy kick.

Step Three: Deglazing and Simmering

Pour in the white wine, scraping the bottom of the pan to lift the flavorful browned bits. Allow the wine to reduce by half before adding chicken stock and vinegar. Stir in oregano and rosemary, letting the sauce come to a gentle simmer.

Return the chicken and sausage to the skillet, nestling them among the peppers and onions. Cover partially and cook on low heat for about 25 minutes, until the chicken is fully cooked through and tender. Finish the sauce with a knob of butter for silkiness.

Serving the Dish

Transfer the chicken, sausage, and vegetables to a large serving platter, spooning the sauce generously over the top. Garnish with fresh parsley for a pop of color. This dish is bold enough to stand alone, but it pairs beautifully with roasted potatoes, a loaf of crusty bread, or even a simple side of sautéed greens. The sauce, in particular, begs to be sopped up with bread—it’s too flavorful to leave behind.

Variations and Tips

Heat Level: If you prefer a spicier version, add more cherry peppers or use hot Italian sausage. For a milder rendition, lean toward sweet sausage and fewer peppers.
Chicken Cuts: Thighs and drumsticks are classic, but bone-in breasts work as well—just adjust cooking time so they don’t dry out.
Make Ahead: This dish reheats wonderfully. In fact, the flavors deepen after resting overnight, making it an excellent candidate for preparing ahead of a gathering.
Vinegar Choice: Red wine vinegar is traditional, but white wine vinegar delivers a slightly softer tang. Some cooks even blend the two.

Final Thoughts

Chicken Scarpariello represents everything comforting about Italian-American cuisine: bold flavors, hearty portions, and the kind of sauce that clings to your memory as much as it does to the chicken. It’s not refined or fussy, but that’s its charm. With every bite you get crisp chicken skin, juicy sausage, tender peppers, and a sauce that walks the line between sharp and savory.

Whether served for a casual family dinner or as the centerpiece of a festive table, this dish proves why it has stood the test of time. Like the shoemakers it’s named for, it takes simple, everyday materials and crafts them into something strong, lasting, and deeply satisfying.