Chicken Scarpariello Recipe: A Delicious Italian Dish Worth Trying
When it comes to Italian and American cuisine, there are few dishes as delectable and comforting as Chicken Scarpariello. This mouthwatering combination of tender chicken, zesty peppers, and savory sausage comes together to create a flavor explosion that will leave you craving for more. In this article, we’ll explore the origins of Chicken Scarpariello, provide you with a step-by-step recipe, and even offer some pro tips to make sure your dish turns out perfectly.
The History of Chicken Scarpariello
A Taste of Italy in Every Bite
Chicken Scarpariello, also known as “Shoemaker’s Chicken,” has its roots in Southern Italian cuisine. The name “Scarpariello” is derived from the Italian word “scarpa,” meaning shoe. The story behind this dish’s unique name is as charming as the flavors it offers.
Legend has it that Italian shoemakers would gather for communal meals, and each would contribute something to the feast. Chicken Scarpariello was often on the menu, showcasing the simple yet rich flavors of the region. Over time, it gained popularity and made its way to the menus of Italian-American restaurants in the United States.
Ingredients You’ll Need
Gather Your Culinary Arsenal
Before we dive into the cooking process, let’s go over the essential ingredients you’ll need to prepare Chicken Scarpariello:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 1/2 pound sweet Italian sausage, sliced
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- Fresh parsley, chopped
- Lemon wedges
Let’s Get Cooking!
Now that you’ve gathered all your ingredients, it’s time to roll up your sleeves and start cooking Chicken Scarpariello.
Step 1: Season and Brown the Chicken
- Start by seasoning the chicken thighs and drumsticks generously with salt and black pepper.
- In a large skillet or pan, heat the olive oil over medium-high heat.
- Place the chicken pieces in the skillet, skin side down, and cook until they are golden brown. This should take about 5 minutes per side. Once done, remove them from the skillet and set them aside.
Step 2: Sear the Sausage and Prepare the Sauce
- In the same skillet, add the sliced Italian sausage. Cook until it’s browned and cooked through.
- Add the minced garlic and red pepper flakes to the skillet. Sauté for about a minute until fragrant.
- Stir in the sliced bell peppers and onions, cooking until they are softened and slightly caramelized.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Return the browned chicken to the skillet, along with any accumulated juices.
- Sprinkle the fresh rosemary and parsley over the top.
Step 3: Simmer and Serve
- Reduce the heat to low, cover the skillet, and let everything simmer for about 25-30 minutes, or until the chicken is cooked through and the flavors meld together.
- Garnish your Chicken Scarpariello with chopped fresh parsley and serve it hot, accompanied by lemon wedges for an extra burst of flavor.
Pro Tips for a Perfect Dish
Elevate Your Culinary Skills
- Use a cast-iron skillet for even cooking and better flavor absorption.
- Marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking for enhanced flavor.
- If you prefer a spicier dish, add more red pepper flakes or even some sliced cherry peppers.
- Serve the Chicken Scarpariello with crusty bread to soak up the delicious sauce.
Chicken Scarpariello is a true Italian-American classic that brings together the warmth of tradition and the excitement of bold flavors. With its rich history and irresistible taste, this dish is sure to become a family favorite. So, gather your ingredients, follow our step-by-step instructions, and enjoy a taste of Italy in the comfort of your own home.
- Can I use boneless chicken for this recipe? Yes, you can use boneless chicken, but using bone-in, skin-on chicken adds more flavor to the dish.
- What wine pairs best with Chicken Scarpariello? A dry white wine like Pinot Grigio or Sauvignon Blanc complements the flavors of this dish beautifully.
- Is Chicken Scarpariello very spicy? The level of spiciness can be adjusted to your liking by varying the amount of red pepper flakes you use.
- Can I make this dish ahead of time? Yes, you can prepare it in advance and reheat it before serving. The flavors often deepen when reheated.
- What side dishes go well with Chicken Scarpariello? You can serve it with pasta, rice, or a simple green salad for a complete meal.
Now that you have all the information you need, it’s time to don your apron and embark on a culinary adventure with Chicken Scarpariello!
- 2 1/2 pounds bone-in skin-on chicken thighs (4 to 5 large chicken thighs)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 3-4 links hot Italian sausage about 1 pound - use mild Italian sausage for less spicy
- 1 medium onion sliced
- 1 large red bell pepper sliced
- 8 cloves garlic chopped
- 10 pickled cherry peppers hot or sweet + 1/4 cup pickling juice from the jar
- 1/2 cup dry white wine
- 1 cup chicken stock low-sodium
- For Serving. Fresh chopped parsley, red chili flakes.
Preheat oven to 350 degrees F.
Heat the oil in an oven safe skillet or Dutch oven to medium heat. Pat the chicken dry and season with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes. Remove the chicken to a plate and set aside.
Reheat the skillet and add the sausages. Cook 3-4 minutes per side to brown. Remove the sausages and slice each into 4 pieces. Set aside.
Reheat the skillet and add the onion and bell pepper strips. Cook 2 minutes to soften slightly.
Add the garlic and cook for 1 minute, or until the fragrance blooms.
Add the cherry peppers with the pickling liquid and the white wine. Stir up the brown bits from the bottom of the pan (may need a bit of scraping), then cook another 2-3 minutes to reduce the liquid by half.
Pour in the chicken stock, then add the sausage and chicken (skin side up) back to the skillet. Arrange the chicken so that the skins remain above the liquid.
Set the skillet in the oven and bake for 30 minutes, or until the chicken is cooked through.
Garnish with fresh chopped parsley, red chili flakes, and serve.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 4371Total Fat 299gSaturated Fat 98gTrans Fat 1gUnsaturated Fat 224gCholesterol 1010mgSodium 7713mgCarbohydrates 135gFiber 19gSugar 82gProtein 265g
The information contained herein is subject to change.