Chicken Scarpariello is definitely a mouth full of words. When I stumbled upon this recipe years ago I was completely intrigued by the name of this dish.
You’re probably asking yourself “how do I pronounce Scarpariello?” Well, I say it like this, “scar/par/ee/ello”. Say it several times quickly and it’ll eventually roll off your tongue as if you’ve been speaking Italian for years.
After doing a bit of research, I found that most culinarian’s believe this Chicken Scarpariello likely originated in the United States. However, because Chicken Scarpariello is similar in ingredients and preparation to many traditional Southern Italian recipes, many feel it’s an evolution of Southern Italian recipes that have been translated from one generation to the next.
This hearty dish, often referred to as Shoemakers Chicken, is filled with ingredients that are big and bold in flavor. Chicken that has been pan seared along with my favorite Isernio’s hot and mild Italian sausages, red peppers, potatoes, onions, garlic, oregano and a few sweet but spicy vinegar hot peppers. Then all the ingredients are tossed together in a light white wine sauce making the most delicious chicken dinner you’ve ever tasted.
I describe Chicken Scarpariello as a lusty and robust dish that is rich in flavor, delightful to the palate and welcomed anytime of the year.
Chicken Scarpariello is perfect for large gatherings with friends or family or a Sunday supper. I love making this dish for a weekend meal, serving it with bottles of Chianti or Pinot Grigio, fresh tomato and basil bruschetta over ricotta, drizzled with sweet balsamic vinegar.
Delicious Wishes and Loads of Love,
- 4 Isernio’s Italian Sausages, 2 Mild Italian and 2 Hot Italian
- 4 - 6 chicken thighs, boneless and skinless, about 1.5 lbs.
- about 1/8 cup flour
- 2 red potatoes, about 1 lb.
- 5 Tbsp. olive oil
- 1/2 large yellow onion, cut lengthwise into 1/4" strips
- 2 bell peppers, red & yellow, cored, seeded and cut lengthwise into 1/4" strips
- 3 cloves fresh garlic, finely chopped
- 3 Tbsp. fresh oregano, coarsely chopped or 1 1/2 tps. dried
- 2 hot cherry peppers, in vinegar from a jar, seeded and quartered - Optional
- 2 Tbsp. white wine vinegar
- 1/2 cup white wine
- 1/2 cup chicken broth
- 3 - 4 tsp. Salt
- freshly ground black pepper to taste
Preheat oven to 350°. Scrub potatoes and cut into quarters. Place in a sauce pan, cover with cold water and bring to a boil. Add 1 tsp. salt and boil, partially covered for 10 minutes. Drain well, cool slightly, peel and cut into 3/8" slices. Set aside.
Heat 1 Tbsp. olive oil in a large 12" skillet on medium heat, cook the sausage on both sides, until browned, about 8 minutes total. Remove sausages from pan, cut into 3/4" slices and set aside. Sausage does not need to be cooked through, just browned on the outside.
Pat chicken dry, salt & pepper both sides and dust in flour. Add 2 Tbsp. olive oil to the pan, saute chicken until browned, 5-7 minutes per side, about 14 minutes total. Remove chicken from pan, cut into 2" pieces and set aside.
Add 2 Tbsp. olive oil to the pan. Add the onion, peppers, 1 tsp. salt and 1 Tbsp. of the oregano (if using dried, put all in now), mix well and saute for 4 minutes until slightly softened. Add the chopped garlic and saute 1 minute. Add the wine to deglaze the pan, scraping the brown bits off the bottom for another 5 minutes. Add the sausage, chicken, potatoes, cherry peppers, white wine vinegar, 1 Tbsp. fresh oregano and chicken broth. Mix well and place in oven uncovered for 20 minutes.
Taste for salt & pepper, serve immediately with remaining fresh oregano.
This recipe is from Rao's Las Vegas and using Isernio's Hot and Mild Italian Sausage.