Scarpariello Chicken essentially means “Shoemakers style chicken.” It is a delicious recipe that incorporates cherry peppers and Italian sausage as well. It makes such a wonderful and smooth sauce with the added white wine and chicken broth.
My daughter-in-law makes something similar, but with pork chops and potatoes. That dish, which is called “Cherry pepper pork chops” is made famous by Mimi’s Restaurant in NYC! The Serbian gypsies live for that restaurant. So of course, when I visited my hometown of Manhatten with my family, a few years ago, I just had to stop in and try it. And it was amazing! Maybe one day soon, my daughter-in-law will teach me her recipe!
When I found out about Scarpariello Chicken, I was super excited because this was made with chicken and Italian sausage, for a combination of fantastic flavors!
I used my Le Creuset Dutch Oven for this recipe, but a well made Braiser will work wonderfully as well
Ingredients for Scarpariello Chicken:
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
3 to 4 links sweet or hot Italian sausage
1 medium onion, sliced thinly
1 large red bell pepper, sliced thinly
2 tablespoons finely minced fresh sage leaves
6 cloves garlic, thinly sliced
8 hot or sweet pickled cherry peppers, thinly sliced, and 1/4 cup pickling juice from the jar
1/4 cup of jarred sliced pepperoncini peppers
1 cup dry white wine
1 cup low-sodium chicken stock
2 tablespoons sugar
How do you make Scarpariello Chicken?
The chicken, sausage and vegetables are first seared to a golden brown on the stovetop, then finished in the oven, until sauce is bubbly and meats are cooked through.
I also added in some jarred pepperoncini for added flavor
MORE CHICKEN RECIPES YOU MAY ENJOY:
Honey Meyer Lemon and Thyme Roasted Chicken
FOR EVEN MORE GREAT CHICKEN RECIPES, CHECK OUT MY PINTEREST BOARD
I hope you enjoy this Scarpariello Chicken recipe as much as our family does! If you make it, share a picture on Instagram and tag me at @SavvyInTheKitchen
I can’t wait to hear how you like it!
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Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 to 4 links sweet or hot Italian sausage
- 1 medium onion, sliced thinly
- 1 large red bell pepper, sliced thinly
- 2 tablespoons finely minced fresh sage leaves
- 6 cloves garlic, thinly sliced
- 8 hot or sweet pickled cherry peppers, thinly sliced, and 1/4 cup pickling juice from the jar
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 1/4 cup of jarred sliced pepperoncini
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
Instructions
- Directions
- With oven rack to center position, preheat oven to 350° degrees. Season chicken generously with salt and pepper. Heat oil in a large sauté pan or Dutch oven over medium-high heat until oil is shimmering. Add chicken, skin side down, and cook, without moving, until chicken has browned and crisped, about 8 minutes. lower the heat if the pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
- Return skillet to heat without draining it and add in the sausage.
- Cook until well browned, about 1 1/2 minutes per side.
- Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.
- Return pan to heat, add in onion and bell pepper.
- Cook while stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes.
- Add in the sage and garlic.
- Stir to combine, and cook until fragrant, about 1 minute.
- Add pickled cherry peppers and their 1/4 cup of liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add in white wine and cook for about 2 minutes, until liquid is reduced by half.
- Add in chicken stock, jarred pepperoncini and the sugar, and stir to combine.
- Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down into the sauce, vegetables, and sausage.
- Transfer to oven and cook until chicken is crisp and tender, about 30 minutes.
- Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.
- Serve with rice or pasta if preferred.
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