What is Chicken Scarpariello? An Italian-American Tradition

Chicken Scarpariello is more than just a chicken dish; it’s a testament to the rich culinary heritage of Italian-American cuisine, particularly popular in New York. This rustic, flavorful meal combines tender chicken, often skin-on bone-in thighs, with robust Italian sausage, an assortment of colorful peppers, and a distinctive sweet and sour vinegar-based sauce. The unique flavor profile is what truly sets Scarpariello apart, offering a complex taste that’s both comforting and exciting. While many Italian dishes focus on tomatoes, Scarpariello embraces a vinegar-forward sauce, providing a zesty brightness that is truly unforgettable.

Depending on the type of peppers you choose, this dish can range from mildly sweet to delightfully spicy, giving it a versatile appeal. It’s less fiery than a dish like Spicy Chicken Saltimbocca, but shares a similar piquant tanginess found in Chicken Piccata. What makes it especially beloved is its harmonious blend of ingredients: the crispy, flavorful chicken skin, the juicy, savory sausage, and the tender, aromatic peppers all come together in a symphony of tastes and textures. It’s a classic New York Italian staple, much like Escarole and Bean Soup, that will have everyone asking for the recipe to recreate at home.

The name “Scarpariello” translates to “shoemaker’s chicken,” a whimsical origin story that adds to its charm. While the exact reason remains a topic of friendly debate among Italian food enthusiasts, many believe it refers to the idea of the dish being “cobbled” or “thrown together” with readily available ingredients, much like a shoemaker crafts shoes. Whatever its etymology, one thing is certain: the sauce in this dish is truly liquid gold. Serving it without plenty of crusty Italian bread to sop up every last drop, or alongside some crispy sides like Crispy Garlic Parmesan Potatoes, would indeed be a culinary sin!

Ingredient Notes and Substitutions for Perfect Scarpariello

Achieving the perfect balance of flavors in Chicken Scarpariello starts with understanding the role of each ingredient. Here’s a deeper dive into the key components and how you can adapt them to your taste.

• Vinegar. The vinegar is the heart of the “sour” in this sweet and sour dish. My secret weapon is the brine from the cherry peppers themselves. This not only adds a wonderful tang but also infuses a subtle spiciness and helps reduce food waste, a tip echoed by recipes on trusted sites like Serious Eats. If you prefer a milder flavor or want to control the spice level more precisely, a good quality white wine vinegar makes an excellent substitute, offering a clean, bright acidity.
• Peppers. The choice of peppers significantly influences both the flavor and heat of your Scarpariello. During my recipe testing, I experimented with various types, and observed many cooks using a spectrum of options, including classic bell peppers, piquant peppadew peppers, or even homemade pickled Italian peppers. For a traditional touch and a nostalgic nod to my mom’s cooking (especially in winter when she made Spicy Chicken Riggies), I gravitate towards sweet and hot cherry peppers. They provide a beautiful color, a pleasant crunch, and that desired sweet-spicy dynamic. Feel free to customize based on your preference – if you like it mild, stick to sweet peppers; for more heat, lean into the hot varieties.
• Chicken. The foundation of this dish is the chicken, and for optimal results, I strongly recommend using skin-on bone-in chicken thighs. The bone imparts an incredible depth of flavor to the sauce as it braises, ensuring a richer, more complex taste. Furthermore, the skin, when properly seared, becomes wonderfully crispy before it continues to cook in the sauce, sealing in moisture and flavor. Unlike boneless, skinless cuts that can dry out, bone-in thighs remain incredibly juicy and tender, similar to how they perform in a hearty dish like Easy Chicken Cacciatore.
• Sausage. Italian sausage is an integral component, contributing savory notes and a delightful texture. I personally love a combination of sweet (mild) and hot Italian sausage for a nuanced flavor profile that balances richness with a gentle warmth. However, this is entirely a matter of personal preference. You can opt for all mild, all hot, or even a different variety of sausage like chicken or turkey sausage if you’re looking for a lighter alternative. Just ensure it’s a good quality Italian sausage, as its flavor will permeate the entire dish.
• Aromatics & Herbs: Don’t underestimate the power of fresh ingredients. Freshly sliced onions and green bell peppers build a savory base, while plenty of sliced garlic adds pungent depth. Finishing the dish with fresh parsley and basil provides brightness and a fresh herbaceous counterpoint to the rich sauce.
• White Wine: A dry white wine, like Pinot Grigio or Sauvignon Blanc, is essential for deglazing the pan and adding another layer of acidity and complexity to the sauce. If you prefer to avoid alcohol, chicken broth can be used, though it will alter the flavor slightly.

*Please see more detailed information about ingredients and quantities below in the recipe card.

How to Make Restaurant-Style Chicken Scarpariello at Home

Creating a restaurant-quality Chicken Scarpariello in your own kitchen is surprisingly straightforward. This easy one-pan (or one-pot) Italian dish is ideal for weeknight meals but elegant enough to impress a crowd. The key lies in developing layers of flavor through proper searing and a gentle braise.

Crafting Crispy Chicken Thighs: The Foundation of Flavor

The journey to an unforgettable Scarpariello begins with perfectly seared chicken thighs. To achieve the absolute crispiest chicken skin, start by giving your bone-in, skin-on chicken thighs a little trim if the skin extends too far beyond the meat; you want it primarily covering the top. Next, and this is crucial, meticulously pat them down with paper towels until they are thoroughly dry. Any residual moisture will steam the chicken instead of searing it, preventing that desirable golden-brown crisp. Liberally season both sides of the chicken thighs with salt and freshly ground black pepper.

Step 1: Place your heavy-bottomed Dutch oven or oven-safe pot on the stovetop over medium-high heat. Add the olive oil and allow it to shimmer, indicating it’s hot enough. Carefully place the chicken thighs in the hot oil, skin side down. Resist the urge to move them! Sear the skin undisturbed for about 8 minutes. This patience is rewarded with an incredibly crisp, golden-brown skin. Once flipped, sear the other side for 3-4 minutes to develop some color. Remove the chicken from the pot and set it aside on a plate. (Don’t worry, the chicken will not be cooked through at this stage; it will finish cooking in the oven.)

Step 2: In the same Dutch oven, now enriched with chicken fat, place the Italian sausage links. Sear them on each side for approximately 3 minutes, rotating them gently to brown all surfaces. The goal is to achieve a beautiful, even browning as shown in the image above, which locks in flavor. Remove the sausage and set it aside with the chicken. (The sausage, like the chicken, will not be fully cooked at this point.)

While you prepare the sauce, Preheat your oven to 400℉ (200°C).

Building the Flavorful Sauce: Peppers and Aromatics

With the chicken and sausage seared, it’s time to build the iconic sweet and sour sauce that defines Chicken Scarpariello. The fond (browned bits) left at the bottom of the Dutch oven from searing is packed with flavor, so don’t clean it out!

Step 3: Reduce the stovetop heat to medium. If necessary, add a small amount of olive oil to the pan, though there should be plenty of flavorful oil remaining from the chicken and sausage. Add your sliced green bell pepper and onion. Sauté until they are softened and translucent, which typically takes about 5 minutes. This step draws out their natural sweetness and aromatic qualities.

Step 4: Add the sliced garlic to the softened peppers and onions. Continue to sauté for just another minute. Be careful not to burn the garlic, as it can turn bitter. This brief sauté allows the garlic’s pungent aroma and flavor to infuse the vegetables.

Step 5: Stir in the cherry peppers and the vinegar (either white wine vinegar for a milder dish or the flavorful cherry pepper juice if you enjoy the extra spice and tang). Ensure everything is well combined. Add 2 tablespoons of fresh lemon juice for brightness and then pour in the white wine. This addition will help deglaze the pan, scraping up all those delicious browned bits from the bottom and incorporating them into the sauce.

Step 6: Increase the heat slightly and bring the sauce to a gentle simmer. Allow it to simmer for 5 minutes, giving the flavors a chance to meld and the alcohol from the wine to cook off. Now, carefully return the seared chicken thighs to the pan, nestling them into the sauce. Cut the seared Italian sausage into thirds – this makes it easier to serve and ensures it cooks through evenly – and add these pieces back to the sauce as well.

Important Note on Sauce Volume: If the sauce does not adequately cover at least halfway up the chicken thighs, you can add some chicken broth to reach the desired level. This ensures the chicken braises properly and stays moist. Once the chicken and sausage are back in the pot and sufficiently submerged, place the Dutch oven, uncovered or lightly covered, into your preheated 400℉ (200°C) oven. Let it braise for approximately 20 minutes, or until the chicken reaches an internal temperature of 165℉ (74°C) when checked with an instant-read thermometer.

Step 7: Carefully remove the hot Dutch oven from the oven. Before proceeding, always check the internal temperature of the chicken and sausage to ensure they are fully cooked to 165℉ (74°C).

Step 8: Gently remove the chicken and sausage from the Dutch oven and set them aside. To finish the sauce and give it that luxurious, restaurant-style sheen and richness, add cold butter to the simmering liquid. Stir vigorously until the butter is fully emulsified and melted into the sauce. It should become slightly opaque and noticeably richer, as beautifully demonstrated in the image above.

Finally, stir in the fresh parsley and basil, along with another squeeze of fresh lemon juice to brighten all the flavors. Pour the glorious sauce with the tender peppers and onions generously over the chicken and sausage. Serve your incredible Chicken Scarpariello immediately with plenty of crusty Italian bread to mop up every drop, or alongside perfectly roasted potatoes or creamy polenta. Enjoy this robust and heartwarming meal that tastes like it came straight from a classic Italian eatery!

If you’re looking for other equally satisfying one-pan or one-pot meals, be sure to try our delicious Italian Cast Iron Pork Tenderloin or our rich and authentic Authentic Veal Marsala.

Pro-Tips for Perfect Chicken Scarpariello Every Time

Elevate your Chicken Scarpariello from good to exceptional with these tried-and-true tips:

1. Achieving the Ultimate Crispy Chicken Skin: This is a game-changer! Before searing, pat the chicken thighs thoroughly with a paper towel. Remove every trace of moisture, as any remaining water will create steam instead of a crust. When the chicken hits the hot oil, resist the urge to move it for the full recommended searing time. This allows a robust, golden-brown crust to form. However, always be mindful of the heat: if you see excessive smoke, the chicken might be burning. Lower the heat slightly and check for scorching. A beautiful sear not only provides texture but also locks in flavor.
2. Controlling the Spice Level: The heat of your Scarpariello is largely determined by your choice of peppers and whether you use the pepper brine. If you or your family are sensitive to spice, I highly recommend using only sweet cherry peppers and substituting the cherry pepper juice with white wine vinegar. This ensures a delightful tang without the heat. Be aware that the spiciness tends to intensify on day two, especially in the meat, as it absorbs more of the flavorful juices overnight. This can be fantastic for adult palates, but something to consider if serving to children.
3. The Magic of Leftovers: Chicken Scarpariello is one of those rare dishes that is often just as good, if not better, the day after it’s made. The flavors of the sauce, chicken, and sausage have more time to mingle and deepen, resulting in an even richer, more harmonious meal. This makes it an excellent candidate for meal prepping or preparing ahead for entertaining. Get ready for truly delicious leftovers!
4. Don’t Overcrowd the Pan: When searing chicken and sausage, ensure there’s enough space between pieces. Overcrowding will lower the pan’s temperature and cause the meat to steam rather than sear, preventing that desirable browning and crispy skin. If necessary, sear in batches.
5. Deglazing for Maximum Flavor: The browned bits (fond) left at the bottom of the pan after searing are packed with flavor. When you add the white wine and vinegar, be sure to scrape up these bits with a wooden spoon. This process, called deglazing, incorporates all that concentrated flavor into your sauce.

Serving Chicken Scarpariello for a Large Gathering

Chicken Scarpariello is an absolutely delicious and impressive dish, and while braising it in a Dutch oven yields the most tender results and a deeply flavorful sauce, it can be challenging to cook for a very large group if you’re limited to a single pot. But don’t despair! There’s an easy way to scale this recipe to accommodate more guests without sacrificing quality.

If you need to cook more chicken thighs and sausage than your Dutch oven can comfortably hold in a single layer, simply follow the initial searing steps of the recipe in batches. Sear the chicken and sausage just as instructed, making sure not to overcrowd the pan. This might mean searing two or three batches of chicken, and then two batches of sausage. Once all the meat is beautifully browned and set aside, proceed with preparing the sauce as described in the recipe, ensuring you still deglaze the pan thoroughly to capture all those flavorful bits.

After the sauce has simmered for 5 minutes, instead of returning all the chicken and sausage to the Dutch oven, arrange the seared chicken and sausage pieces on one or more large baking trays. Pour a generous amount of the prepared sauce and peppers over the meat on the trays. Then, transfer the baking trays to the preheated oven and continue cooking for 15-20 minutes, or until the chicken reaches an internal temperature of 165℉ (74°C). Meanwhile, continue simmering any remaining sauce in the Dutch oven on the stovetop to keep it warm and vibrant. When the chicken is fully cooked, remove the trays from the oven.

Transfer the cooked chicken and sausage from the baking trays to a large, elegant serving dish or even an aluminum catering tray if you’re keeping things casual. Add any reserved sauce from the Dutch oven to the serving tray, ensuring every piece of meat is coated in that irresistible “liquid gold.” This method is incredibly effective for scaling up Italian chicken dishes and is a technique I often employ when making large quantities of favorites like Restaurant-Style Chicken Francese, Chicken Rollatini, or Restaurant-Style Chicken Marsala for a big group or special event!

Chicken Scarpariello: Your Questions Answered

More Restaurant-Style Italian Classics to Love

If you enjoyed the authentic flavors and hearty satisfaction of our Chicken Scarpariello, you’ll be thrilled to explore more of our restaurant-quality Italian classic recipes that are perfect for home cooks. Dive into these other favorites:

We absolutely love hearing from you! Please leave a comment and a star rating below in the recipe card if you try this fantastic dish. Your feedback helps us grow and inspires other home cooks. Don’t forget to tag us on Instagram @vindelgiudice when you share your delicious creations!

Chicken Scarpariello

Vincent DelGiudice