chicken scarpariello

Chicken Scarpariello takes you on an Italian getaway without leaving your kitchen in this oven-baked, simmering dish of white wine, rosemary, and chicken!

Chicken Scarpariello

fingerling potatoes (halved lengthwise)

olive oil

salt

black pepper

chicken thighs (bone-in and skin on)

sweet Italian sausage (casing removed)

onion

red bell pepper

garlic (minced)

white wine

chicken broth

peppadew peppers in brine (drained and chopped)

white wine vinegar

rosemary

parsley (chopped)

Make the Potatoes; Adjust 2 oven racks to the upper and lower thirds position and preheat it to 450 degrees. On a rimmed baking sheet, toss the cut potatoes with 2-3 tablespoons of olive oil then generously season them with salt and pepper. Arrange potatoes cut side down on the baking sheet. Roast in the preheated oven, on the lower rack, until browned and tender, about 20-30 minutes.

Meanwhile, make the chicken; Pat chicken pieces dry with paper towels. Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium heat. When it begins to shimmer, add the chicken, skin side down and cook without moving until well browned about 3-5 minutes. Turn the chicken over and brown on the other side, adjusting the heat as needed, about 3 minutes. Remove chicken to a plate and set aside. Leave the oil in the skillet.

Add sausage to skillet and cook over medium heat, breaking it up into 1/2 inch pieces, until its browned, about 3 minutes. Remove sausage to a paper towel-lined plate and set aside. Remove skillet from heat and pour off all but 2 tablespoons of fat.

Return the skillet to medium heat and add the onions, red bell pepper, and garlic and cook, stirring occasionally, scraping up any brown bits on the bottom of the pan, until the vegetables are soft, 10-12 minutes. Add the wine and continue to cook, stirring&nbsp;occasionally, until most of the wine has evaporated about 8 minutes. Add broth, Peppadews, vinegar,&nbsp;and rosemary and bring to a boil. Reduce heat and vigorously simmer until slightly reduced about 5 minutes.

Add chicken back to the skillet, along with any accumulated juices, and nestle pieces into onion mixture. Place uncovered in preheated oven for 10 minutes. Add sausage to pan, pushing them down into onion mixture and continue to roast until chicken is cooked through, about 5-10 minutes and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees.

Chicken Scarpariello is an Italian American dish made with chicken and sausage and peppers. This is a winner!

chicken breasts

T flour

T butter plus 1 T butter

garlic

c sliced mushrooms

yellow pepper

sausages

T sliced pepperoncini or chopped pepperoncinis ,drained

capers

c white wine

chicken stock

tomato paste

oregano

red pepper flakes

Heat  1 T butter and 1 T olive oil over medium heat in cast iron skillet. Add garlic and cook until slightly light gold.

Season your pounded boneless chicken breasts with lots of dried oregano and salt and pepper. Lightly dust both sides with flour.

Put into hot skillet and brown them on both sides. Add the sausages and brown. Remove from skillet.

Add peppers and mushrooms and cook a few minutes. Remove from skillet.

Add 1 T butter. Melt and add pepperoncini and capers. Cook a few minutes and then add wine, stock, pinch of red pepper flakes and 1/2 t of oregano. Whisk in tomato paste. Cook a few minutes and then add back chicken and sausage, mushrooms and peppers. Spoon a little sauce over chicken before putting in oven.

Bake for about 20 minutes at 375. Garnish with fresh parsley. Serve over pasta for  a perfect dinner. Add a salad and garlic bread, if you&#8217;d like.

I can almost smell this dish cooking-- I bet the aroma wafted through the house. Looks great!

I never heard of this dish either but it looks so good and gives the chicken so much flavor. Pinned!

I made this years ago, but you've made me want to add it to the menu again ASAP! Your version is a winner!

Writing from outside the States methinks there are a number of dishes prepared there of which many of us have never heard :) !  'Scarpariello' sounds so operatically dramatic:  although I  have not thought of melding chicken and sausage thus in the one dish - interesting and a 'must-try'!  Would use chicken thighs and meant to add couscous until I saw Chgo John's comment from way back about using polenta . . and that it will be !!  And reading John's comment made me look at the date and realize this has indeed been a firm favourite for quite a few years . . .

I've made this recipe several times and we love it.  The last time I threw some homemade meatballs in to the skillet before I put it in the oven.  Loved the meatball add on so much I will be doing it again.

Chicken Scarpariello (shoemakers chicken) is an awesome dish with Italian sausage, potatoes, and cherry peppers all in a tangy flavorful vinegar sauce.

chicken thighs

Italian sausage

potatoes (chopped)

red bell peppers (sliced)

garlic (halved)

dry white wine

red wine vinegar

chicken stock (or homemade chicken stock)

cherry peppers (quartered and seeds removed)

parsley (minced)

olive oil (divided)

Toss the potatoes with a 1/4 cup of olive oil and season with 1 teaspoon salt and a 1/2 teaspoon of pepper.  Roast potatoes cut side down on parchment paper or oiled baking tray (do not crowd) for 30 minutes at 425f or until crisp.

In a large oven-safe pan sear the sausage links over medium heat until brown but not cooked through all the way (about 10 minutes total).  Remove sausage and set aside.  When the links are cool slice them on a bias.

Dry off the chicken pieces with paper towels and season with 1 teaspoon of kosher salt and a 1/2 teaspoon of black pepper.  In the same pan, sear the chicken pieces skin side down until well brown and crisp (about 5-7 minutes). If required use a couple of teaspoons of olive oil for searing.  Remove chicken and set aside.

To the same pan add the garlic cloves and saute until golden, then add in the cherry peppers and cook for 2 minutes.

Next, add in the white wine, turn heat to high, and cook for 3 minutes to reduce.  With a wooden spoon scrape pan bottom to remove flavor bits.

Next, add in the chicken stock and vinegar and cook for 10 minutes more to continue to reduce the sauce.

Turn heat off and add the bell pepper strips and sausage pieces.  Toss to coat.  Nestle the chicken pieces into the pan with the skin side facing up.  Bake uncovered for 60 minutes at 350f.

After 60 minutes remove from oven and add in the potatoes.  Return to oven and cook for 10 minutes more.

Finally remove from oven and add in the parsley and toss.  Enjoy!

https://www.youtube.com/watch?v=VjXkTfiRWIA

Chicken Scarpariello is an amazing Italian-American chicken dish.  It has seared chicken (thighs are great for this recipe), roasted potatoes, Italian sausage, and vinegar peppers all in flavorful vinegar, white wine, and chicken stock sauce.  The sauce is super tangy, sticky, and most importantly super delicious!  I hope you enjoy this Italian chicken, potatoes, and sausage with vinegar recipe!

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Chicken Scarpariello with Sausage, Potatoes, and Cherry Peppers

Chicken Scarpariello, or &quot;Shoemaker&#x27;s Chicken&quot;, is a delightful dish where chicken braises with sausage and peppers in a white wine sauce. It&#x27;s yum!

1.5lbs fingerling potatoes

½ tsp pepper

chicken thighs, bone-in skin-on

sausage

onion,

red pepper, sliced

garlic cloves,

peppers

thyme

Tbsp white wine vinegar

sugar (we used 1 tsp)

parsley,

Preheat the oven at 400°F. Toss the potatoes...

Preheat the oven at 400°F. Toss the potatoes with olive oil and season with salt and pepper. Use hands to coat them well. Add baby potatoes to a baking tray, skin side up. Bake the potatoes for 30-35 minutes while preparing Chicken Scarpariello.

Pat dry the chicken thighs with a paper...

Pat dry the chicken thighs with a paper towel. Combine ¼ cup flour with salt and pepper. Dust the chicken thighs with this mixture on both sides. Heat olive oil in skillet over medium high heat. Sear the chicken skin side down for 8-9 minutes, or until golden brown. Flip and cook for 3-4 minutes. Plate them out.

Add the sausage links into the same skillet,...

Add the sausage links into the same skillet, and brown for about 5-6 minutes, or until brown all over. Plate them out with the chicken.

In the same pan add sliced onion and...

In the same pan add sliced onion and red bell peppers (you can add a dash of oil if required) and cook for 3-4 minutes. Add sliced garlic and cook for 30 seconds. Add 1 Tbsp flour and cook for a minute.

Add white wine and deglaze the pan. Cook...

Add white wine and deglaze the pan. Cook and reduce the wine for 4-5 minutes. Add peppadew peppers along with brine and herbs (rosemary, oregano and thyme).

Add chicken stock and mix well. Taste the...

Add chicken stock and mix well. Taste the sauce and adjust for salt and sugar to your taste. Cook for 2-3 minutes.

Add chicken (skin side up) and sausage back...

Add chicken (skin side up) and sausage back to the pan. Bake covered at 400°F for 40 minutes.

Uncover and broil for a few minutes, until...

Uncover and broil for a few minutes, until the chicken skin browns up. Garnish with parsley.

Optional: You can thicken the sauce by adding...

Optional: You can thicken the sauce by adding a flour slurry. To do this, remove the meats and return the sauce to a simmer on stovetop. Make a flour slurry with 1 Tbsp flour and 2 Tbsp water, and gradually add it to the sauce, stirring continuously, until it thickens up to your liking.

Serve the chicken and sausage, along with roasted...

Serve the chicken and sausage, along with roasted potatoes, with scarpariello sauce all over.

Swapping chicken thighs for skinless chicken breasts and potatoes for cauliflower makes this chicken scarpariello a lighter version of the classic.

chicken breasts (bone in, skin removed)

salt pepper

cauliflower

onion (sliced thinly)

garlic (sliced thinly)

cherry peppers (sliced

dry white wine (omit

Preheat oven to 375°F.

Cut chicken in half to make 4 pieces, leaving the bone on.

Heat oil in a large, oven safe sauté pan or cast iron skillet with straight sides over medium-high heat.

Season the chicken with salt and pepper and brown 2-3 minutes per side.

Remove chicken and set aside.

Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers.

Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.

Add the white wine, cherry peppers and additional optional liquid.

Raise heat and allow to boil for about 2 minutes before adding chicken stock.

Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.

Cook for 20-25 minutes or until chicken reaches 165°F.

Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!

Wow this is delicious! So easy and it looked fancy! My husband said put that on the rotation. We really loved it. I used peppadew peppers and they just made it… sweet and spicy.

This recipe is absolutely amazing! We made it for the first time on Tuesday and what a hit!!!!! This will definitely be on repeat. I didn’t have cherry peppers but I have tomatoes and red sweet pepper so we used that instead.

Skinnytaste for the win! (As usual!!)
I seriously doubted this dish would be good. It’s so simple, I thought there was no way it could be flavorful. Boy, was I wrong!!!!!! It’s amazing! Spicy, hearty, the chicken is so tender, the cauliflower is firm and packed with flavor. Four thumbs up from this household!! (Ps: the sausage can totally be omitted if you don’t want to buy a whole package just to use one).

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