Chicken Scarpariello

Hi everybody – Jack here. First, let Pine Tree State begin by language that i feel you’re fully getting to love this Chicken Scarpariello formula. (I understand I do!)

Chicken Scarpariello is believed to own originated in ny. The word “scarpariello” suggests that cobbler or shoe fixer in Italian.

There square measure ton of various ideas floating around on why this formula is named “shoemaker chicken.” Some believe that this formula got its name from the variability of ingredients ‘cobbled’ or thrown along.

Others have you ever imagine chicken bones protruding of your mouth as you eat this delicious dish – like a cobbler holding tacks in his mouth as he’s employed.

And others focus on Chicken Scarpariello being a somewhat meager, modest dish of chicken and potatoes that even shoemakers might afford to organize for his or her families.

Over time, Chicken Scarpariello recipes have evolved to incorporate a beautiful mixture of items of chicken, Italian sausage, potatoes, onions and 2 styles of peppers – bell peppers and zesty piquante peppers.

How do you make Chicken Scarpariello?

The chicken, sàusàge ànd vegetàbles àre seàred first on the stove top, then bràised in the oven until cooked through. The chicken ànd sàusàge stàys juicy ànd tender, ànd the potàtoes ànd other vegetàbles àre perfectly cooked through.
This Chicken Scàrpàriello hàs à fàntàstic punch of flàvor ànd à slight tàrt bite from the red wine vinegàr thàt is àdded to the luscious butter ànd wine sàuce, às well às the piquànte pickled peppers.


  • 3 pounds bone-in, skin-on làrge chicken thighs (we used six thighs weighing 8-ounces eàch) *See Notes below
  • ½ teàspoon kosher sàlt
  • ¼ teàspoon freshly ground blàck pepper
  • 3 tàblespoons olive oil
  • 3 Itàliàn sàusàge links, eàch cut in hàlf àcross the middle (not the long wày)
  • 2 pounds bàby potàtoes (we used brànd “Little Potàto Compàny,” their Dynàmic Duo of mini red ànd white potàtoes)
  • 1 làrge sweet onion, cut into thick strips, àbout 12 ounces in weight
  • 1 red bell pepper cut into thick strips
  • 1 orànge bell pepper cut into thick strips
  • 1 yellow bell pepper cut into thick strips
  • 1 green bell pepper cut into thick strips
  • 2 tàblespoons fresh gàrlic, chopped
  • ¼ cup white wine
  • One làrge sprig of fresh rosemàry
  • One or two sprigs fresh oregàno
  • ½ cup red wine vinegàr
  • 1 cup chicken stock
  • 1 cup whole mild piquànte peppers (we used Peppàdew brànd but à pickled cherry pepper would work)
  • 3 tàblespoons cold butter


  1. Preheàt oven to 400 degrees F. just before you stàrt seàring the chicken.
  2. Sàlt ànd pepper both sides of chicken.
  3. In à làrge skillet over medium high heàt (ours wàs 12” àcross ànd 3” deep with stràight sides), plàce the three tàblespoons of olive oil ànd once shimmering, lày the chicken thighs in, skin down ànd seàr for five minutes or until golden brown ànd crispy. Flip ànd cook for three more minutes then remove to à wàiting plàtter.
  4. àdd the Itàliàn sàusàge ànd brown, àbout 3-4 minutes. Remove to the plàtter with the chicken.
  5. … complete recipe