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Chicken Scarpariello Recipe

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Chicken Scarpariello Recipe: A Flavorful Italian Delight

Introduction

Chicken Scarpariello, also known as “Shoemaker’s Chicken,” is a classic Italian-American dish that’s bursting with flavor. This hearty and tangy chicken dish combines succulent pieces of chicken with sweet and spicy peppers, all simmered in a zesty white wine and chicken broth sauce. If you’re looking for an impressive dish to serve at your next dinner gathering or simply want to treat yourself to a taste of Italy, this recipe is a must-try. Let’s dive into the world of Chicken Scarpariello!

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Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

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:

  • 4 cloves garlic, minced
  • 1/2 cup white wine (dry)
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup cherry peppers (sliced, with seeds removed)
  • 1/4 cup sweet bell peppers (sliced)
  • 1/4 cup green bell peppers (sliced)
  • 1/4 cup red bell peppers (sliced)
  • 1/4 cup onion (sliced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to your spice preference)
  • Fresh parsley, chopped (for garnish)

Preparation Steps

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Follow these steps to create your Chicken Scarpariello:

Step 1: Season and Sear the Chicken

  1. Season the chicken thighs and drumsticks generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the chicken pieces to the skillet and sear them until they turn golden brown on both sides. This takes about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.

Step 2: Prepare the Sauce

  1. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  2. Pour in the white wine, chicken broth, and fresh lemon juice. Stir well, scraping up any browned bits from the bottom of the skillet.
  3. Add the cherry peppers, sweet bell peppers, green bell peppers, red bell peppers, and sliced onions to the skillet. Stir in dried oregano and red pepper flakes.
  4. Return the seared chicken to the skillet, nestling it among the peppers and onions.

Step 3: Simmer and Finish

  1. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and the peppers are tender.
  2. Taste the sauce and adjust the seasoning with additional salt, black pepper, or red pepper flakes if needed.
  3. Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from heat.

Step 4: Garnish and Serve

  1. Sprinkle chopped fresh parsley over the Chicken Scarpariello.
  2. Serve the dish hot, either directly from the skillet or transferred to a serving platter.

Enjoy the Flavors of Italy

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Chicken Scarpariello is best enjoyed with a side of crusty Italian bread, pasta, or rice. This dish offers a delightful balance of savory, spicy, and tangy flavors that will make your taste buds dance with joy. Whether it’s a special occasion or a weeknight dinner, this recipe is sure to impress your guests or satisfy your craving for Italian comfort food. Buon appetito!

Source: 40aprons.com

Chicken Scarpariello Recipe

Chicken Scarpariello Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour

Chicken Scarpariello, also known as "Shoemaker's Chicken," is a classic Italian-American dish that's bursting with flavor. This hearty and tangy chicken dish combines succulent pieces of chicken with sweet and spicy peppers, all simmered in a zesty white wine and chicken broth sauce. If you're looking for an impressive dish to serve at your next dinner gathering or simply want to treat yourself to a taste of Italy, this recipe is a must-try. Let's dive into the world of Chicken Scarpariello!

Ingredients

  • 6 medium chicken thighs bone-in, skin-on ; approximately 1 ½-2 pounds
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons neutral oil
  • 3 medium Italian sausage links approximately 1 pound
  • 1 large onion thinly sliced, approximately 2 cups
  • 1 medium red bell pepper thinly sliced, approximately 1 cup
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 5 cloves garlic chopped
  • 1 cup dry white wine Sauvignon Blanc, Pinot Grigio, etc.; or chicken broth
  • 6 pickled peppadew peppers
  • 2 tablespoons pickled peppadew pepper brine from jar of peppers
  • 1 cup chicken broth
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 375° Fahrenheit. If needed, adjust oven racks to center of oven.

  • Liberally season chicken thighs with salt and freshly cracked black pepper, then flip thighs over and season other side. Set chicken thighs aside.

  • Heat large cast-iron skillet over medium heat. When skillet is warm, add neutral oil and swirl pan to coat bottom with oil. Heat oil over medium heat until hot and shimmering.

  • When oil is ready, place chicken thighs in hot skillet, skin-side down. Sear chicken 3 to 5 minutes or until skins begin to brown and crisp.

  • Carefully flip chicken thighs over and sear other side 3 to 4 minutes until browned. Transfer seared chicken thighs to plate and set aside. Do not drain skillet.

  • Add Italian sausage links to skillet. Cook 2 to 4 minutes or until sausages begin to brown.

  • Flip sausages and cook other side 2 to 4 minutes until browned. Transfer browned sausages to plate with chicken thighs and set aside. Do not drain skillet. Note: sausages likely won't be cooked through completely at this point. That's fine. If skillet begins to smoke while cooking sausages, reduce heat as needed.

  • Add sliced onion, sliced bell pepper, chopped sage, chopped rosemary, and chopped garlic to skillet. Cook, stirring occasionally, until onions and peppers are tender, approximately 8 minutes. Note: if ingredients begin to burn, reduce heat as needed.

  • When onions and peppers are tender, pour in white wine to deglaze skillet. Use spatula to scrape up any browned bits of food that may be stuck to bottom of skillet. Let mixture cook 7 minutes or until wine has reduced by approximately 50%.

  • Once liquid has reduced, add peppers, pepper brine, and chicken broth to skillet. Gently stir to incorporate ingredients, then let mixture cook 5 minutes until liquids are heated through.

  • If desired, slice sausage links into 3 to 4 pieces each. Return chicken thighs and sausages to skillet and spoon liquid over top of proteins.

  • Place skillet in preheated oven. Bake dish 30 minutes, or until chicken thighs reach 160° Fahrenheit internally. Remove skillet from oven and let rest 5 minutes.

  • Divide chicken scarpariello evenly onto serving plates with desired side. Top with chopped fresh parsley if desired and serve warm.

Notes

  • For extra crispy chicken thigh skins, pat the chicken completely dry with paper towels before seasoning them. Removing the excess moisture will let them crisp up better in the skillet.
  • Peppadew Peppers: Peppadew is a specific brand of piquanté, or Juanita, peppers. Any brand of these peppers will work! If you can’t find these, pickled cherry peppers would work, too.
  • Chicken Broth: Use low sodium chicken broth if desired.
  • Make it Alcohol Free: Replace the white wine with 1 cup chicken broth.
  • Make it Keto: Replace the white wine with 1 cup chicken broth. Use peppers that don’t have added sugar in the ingredients list.
  • Make it Gluten Free: Make sure your chicken broth and your pickled peppers are 100% gluten free.

Chicken should register 165°F internally to be considered food-safe. We remove it from the oven around 160°-163°F because it will cook residually as it rests in the skillet. Check the chicken again with an internal thermometer before serving.

Nutrition Information
Yield 1 Serving Size 4
Amount Per ServingCalories 3490Total Fat 200gSaturated Fat 58gTrans Fat 1gUnsaturated Fat 148gCholesterol 1137mgSodium 5237mgCarbohydrates 104gFiber 13gSugar 43gProtein 241g

The information contained herein is subject to change.

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