Enjoy this easy, flavorful, and down-to-earth Italian dish for lunch or dinner.
If I’ve learned anything from my Italian great-grandmother, it’s that the women in our family are naturally gifted. We have the ability to whip up a delicious dish from scratch, out of the blue, even by using scraps from other meals. More than once, she has shocked and amazed my loved ones with her clever culinary masterpieces, and now I’m starting to do the same. There’s nothing we can’t do when we wear an apron and play our favorite tunes in the kitchen! At least, that’s what I’ve discovered.
Few dishes depict this trait better than chicken scarpariello. This Italian classic doesn’t get enough hype, probably because it’s so humble, but it definitely deserves the spotlight now. Crafted with a simple yet eclectic array of ingredients—which could easily come from leftovers—this main dish stands strong in a rich, garlicky broth. Each bite of tender meat and perfectly cooked potato reminds me of my childhood, when I would visit my great-grandma while she cooked dinner. Every dash of seasoning, every splash of white wine, and every chef’s kiss that goes into this dish reveals that it’s made with love.
The best part? It doesn’t matter who you are, if you’re Italian or not. Chicken scarpariello can be a great way to expand your culinary horizons without overstretching your abilities. It’s simple, straightforward, and delightfully delicious.
Where does the dish get its name?
Chicken scarpariello, also known as “shoemaker’s chicken” in Italian, is a dish of much mystery. There are a few theories out there that perpetuate its popularity and intrigue. Most commonly, it’s considered an Italian-American invention that pays homage to both southern Italian cooking and modern New York accessibility of ingredients. Traditionally, chicken scarpariello is often made from the leftovers from other meals, which makes it both affordable and convenient for hard workers like shoemakers. This is the most common and widely accepted theory, so I’ll settle on that with gratitude for the easy enjoyment of this dish from kitchen to table.
How do I store leftovers?
Once your leftover chicken scarpariello has cooled to room temperature, then you can transfer it to an airtight container. Refrigerate for 3-4 days. You can also freeze the dish in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat it in a pot on the stove with a splash of chicken broth. Cook over medium heat, stirring occasionally until it starts to simmer. You can also reheat it in the oven at 350°F for approximately 20 minutes.
Serving suggestions
While this recipe calls for a side of roasted potato wedges, feel free to switch it up with Sweet Potato Wedges instead. Personally, I like chicken scarpariello with Asparagus Pasta, but you could also craft Cauliflower Risotto as a light and fluffy alternative. You can also keep it nice and simple with a complementary side of Peas And Carrots or Pasta With Peas. Since there is white wine in the sauce, I suggest pairing this meal with a Wine Spritzer to bring out some subtle sweetness.
Ingredients
- 1 pound small red potatoes cut into wedges
- 2 tablespoons olive oil plus extra, for searing chicken
- Salt to taste
- Black pepper to taste
- 4 bone-in, skin-on chicken thighs
- 1 pound Italian sausage sliced
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 5 cloves garlic minced
- 1/3 cup dry white wine
- 8 pickled cherry peppers with 1/4 cup of brine
- 2/3 cup low-sodium chicken broth
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 350°F. Toss potato wedges with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
- Heat olive oil in a large Dutch oven over medium heat. Pat the chicken thighs dry and season with salt and pepper. Sear skin-side down for 6-8 minutes until golden and crisp, then flip and sear for another 3-4 minutes. Remove the chicken and set aside.
- Add the Italian sausage slices to the same pan and cook until browned on both sides, about 3-4 minutes. Remove the sausage and set aside.
- Place the sliced onion, bell peppers, and minced garlic into the pan. Sauté for about 4 minutes until softened and fragrant, scraping up any browned bits from the bottom.
- Pour in the dry white wine along with the pickled cherry pepper brine. Let the liquid simmer for 2-3 minutes until slightly reduced.
- Add the chicken broth and return the chicken and sausage to the pan, nestling them into the sauce along with the whole pickled cherry peppers.
- Cover the Dutch oven with foil and transfer it to the preheated oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove the pan from the oven, stir in the chopped fresh parsley, and serve the chicken scarpariello alongside the roasted potatoes.
- Plate the chicken, sausage, and vegetables; spoon extra sauce over them and enjoy your hearty dish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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