Chicken Scarpariello is a dish beloved by many in the New York metro area. Our recipe combines crispy chicken and potatoes, sweet fennel sausage, red bell, and spicy cherry peppers, in a pungent vinegar-based, arguably drinkable, sauce that will appeal to your sweet, and sour taste buds. Be sure to serve with a loaf of Italian bread to soak up every last drop.
Pollo alla Scarpariello translates to Shoemaker Style Chicken in English. So what exactly does that mean?
After asking several restaurant staff in and around the Long Island and NYC area, the consensus is that it means "chicken with a buncha stuff".
This dish graces the menus of many (ALL) Italian family-style restaurants, at least the ones I've been to.
And whether you're dining at La Parma, Piccola Bussola, or Tony's Di Napoli, you may find slight variations of the dish.
I've seen it made with mushrooms, green bell peppers, peppadew peppers, pearl onions, and even olives.
Some opt to use an entire chicken, broken up, or just breasts. Despite the variations, the chicken and vinegar seem to be the constants here.
I say this all to say, keep an open mind with this dish. If there is an ingredient that you'd like to toss in, go for it. This is a pretty safe dish with which to take liberties and I encourage it!
Oh, and feel free to just call it chicken scarp for short - everyone else does!
How to make it
Each number corresponds to the numbered written steps below.
- Begin by slicing the bell peppers to around 1 inch thick.
- Pat dry the chicken thighs and season them with salt and pepper.
- Mince the parsley. Chop the cherry peppers into quarters and remove the seeds if you want. Peel 10 cloves of garlic and cut them in half.
- Toss the potatoes with a ¼ cup or more of olive oil, 1 teaspoon kosher salt, and a half teaspoon of black pepper. Roast the potatoes cut side down on parchment paper (425f oven for about 30-40 minutes) until crispy.
- Pan sear the sausage links on medium heat until brown (about 10 minutes total) but don't cook them all the way through. Remove the links, when cool enough to handle, slice on a bias and set aside.
- Pat the chicken dry one more time and in the same pan, sear the chicken pieces skin side down until brown and crisp (about 10 minutes). If needed you can add some olive oil when searing but there might be enough drippings from the sausage.
- Once the skin on the chicken is crispy, remove, and set aside.
- To the same pan, add the garlic and saute until golden (about 3 minutes). Then add the cherry peppers and cook for about 2 minutes.
- Time for the sauce - add the white wine and turn heat to high. Cook for about 3 minutes to reduce the sauce and scrape the bits on the bottom of the pan with a wooden spoon. Then add the chicken stock and vinegar and allow to cook for another 10 minutes to further reduce the sauce. Note that you may want to open a window during this stage. The cooking vinegar can be pungent!
- Turn heat off and add the bell pepper strips and sausage slices giving them a gentle toss in the sauce. Then nestle the chicken into the pan with the skin side facing up.
- Pop into the oven and bake uncovered for 60 minutes at 350f. After 60 minutes, remove from the oven and add the potatoes. Return to the oven and cook for another 10 minutes.
- Remove from the oven and add the parsley, giving it a gentle toss. Serve and Enjoy!
When to serve chicken scarpariello
This dish can feed a crowd and is a perfect dish to make ahead for any gathering you might be hosting.
You could serve it in a Sterno rack. I like to serve it alongside a tray of sausage and peppers and chicken marsala.
It's great for holidays and Sunday dinners with family, but can certainly be enjoyed on a weeknight for no reason at all!
Since this dish is a complete meal in itself, you don't really need to make a side dish, however, I always like to add a side of greens just to balance it all out.
My favorite side greens include sauteed broccoli rabe (also a staple in Italian family-style restaurants), green beans with garlic and oil, and my kids' favorite, garlic broccoli.
When hosting a gathering, you may want to consider a few other dishes that could be considered "family-style", such as chicken piccata, or linguine alla vongole.
I can't think of a better crowd-pleasing drink to serve alongside these than our moscato sangria.
If you like chicken scarp...
...you will love these dishes too!
I'm a big fan of hot cherry peppers. Because of this, I use them quite a bit in my everyday cooking.
You'll find them in all these recipes:
- Pork Chops with vinegar peppers
- sheet pan roasted broccolini with sausage
- Orecchiette with sausage, broccoli rabe, and cherry peppers
- Italian hero
- Ciambotta
And if you want more bone-in chicken recipes check out our:
- Garlic butter roast chicken - Crispy and juicy plus easy to make whole chicken dish.
- Chicken cacciatore - Bone-in chicken braised in a delicious tomato sauce with oil-cured olives.
- Italian baked chicken and potatoes - Chicken and potatoes roasted to perfection.
- Chicken Vesuvio - A Chicago classic with seared chicken, potatoes, and peas in a lemon wine sauce.
If you’ve enjoyed this chicken scarpariello recipe or any recipe on this site, give it a 5-star rating and leave a review.
Watch the video below where Jim will show you how to make this recipe with easy-to-follow instructions.
Some people learn by watching. If you're that type of person, you can find most of our recipes on YouTube and our Facebook Page.
Ingredients
- 3 pounds chicken thighs
- 1 ½ pounds Italian sausage
- 2 pounds potatoes chopped
- 2 large red bell peppers sliced
- 10 cloves garlic halved
- ½ cup dry white wine
- ½ cup red wine vinegar
- 1 ¼ cups chicken stock low sodium
- 4 large cherry peppers quartered and seeds removed
- ½ cup parsley minced
- ⅜ cup olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Toss the potatoes with a ¼ cup of olive oil and season with 1 teaspoon salt and a ½ teaspoon of pepper. Roast potatoes cut side down on parchment paper or oiled baking tray (do not crowd) for 30 minutes at 425f or until crisp.
- In a large oven-safe pan sear the sausage links over medium heat until brown but not cooked through all the way (about 10 minutes total). Remove sausage and set aside. When the links are cool slice them on a bias.
- Dry off the chicken pieces with paper towels and season with 1 teaspoon of kosher salt and a ½ teaspoon of black pepper. In the same pan, sear the chicken pieces skin side down until well brown and crisp (about 5-7 minutes). If required use a couple of teaspoons of olive oil for searing. Remove chicken and set aside.
- To the same pan add the garlic cloves and saute until golden, then add in the cherry peppers and cook for 2 minutes.
- Next, add in the white wine, turn heat to high, and cook for 3 minutes to reduce. With a wooden spoon scrape pan bottom to remove flavor bits.
- Next, add in the chicken stock and vinegar and cook for 10 minutes more to continue to reduce the sauce.
- Turn heat off and add the bell pepper strips and sausage pieces. Toss to coat. Nestle the chicken pieces into the pan with the skin side facing up. Bake uncovered for 60 minutes at 350f.
- After 60 minutes remove from oven and add in the potatoes. Return to oven and cook for 10 minutes more.
- Finally remove from oven and add in the parsley and toss. Enjoy!
Notes
- Chicken thighs are juicier and are far more forgiving to cook with. They are recommended for this dish.
- If the sauce is a little thin at the end, strain it and cook in a pan to further reduce and concentrate. This is not often required.
- Dry white wines like Pinot Grigio, and Sauvignon Blanc both work well for the wine component of this recipe.
I made this and it was really good! Very similar to how I remember it at Carmines.
I had the chicken scarp wings at Carmine's a long time ago. I remember them being great. Appreciate the comment!
In the video it looks like baby white potatoes, cut in half, were used. Yet it says in the ingredients list: “chopped” potatoes. I guess I can do both. I love your recipes and videos; I’m a real fan of your cooking. And who doesn’t love Italian food?
Hey Catherine. I had to switch the potatoes the day I filmed, but as long as they are all the same size the recipe will be fine. For large potatoes, you'll need to chop or cut them into wedges, while baby potatoes can just be cut in half. Hope you love the recipe!
This is a favorite of mine now. I had it during the Christmas Holidays and it was a huge hit. This dish has become a favorite of ours now. Made it a few times and will continue to do so. I have not altered anything because it's that good! My sister, on the other hand, added onions to it and said it was very good.
Hi Chris. Really glad you love this chicken scarp recipe as much as we do. Thanks for the feedback!
Sounds yummy going to try it soon! love your recipes! You are very easy to follow which is great! Thank you Cathy
Hi Cathy. I appreciate it and hope you enjoy this chicken scarp too!
Two questions. What size cast iron pan did you use? What size stainless steel fry pan do you use in your other recipes (Is it Winco or Misen)?. I had this dish at a restaurant in East Boston. Yours sounds better and I will cook it next weekend and let you know. Grew up in Boston (Sicilian neighborhood), now live in SF Bay area. More about me if you are interested. I am a new subscriber.
Bill
Hi Bill. I used a 14" Lodge cast iron pan, but I recommend a stainless steel pan for this dish. The acid from the wine and cherry pepper vinegar isn't so good for cast iron pans protective seasoning. Thanks for subbing and I hope you enjoy it!
This is one of my favorite dishes! I used your recipe and it is spot on! Such an excellent flavor contrast from the meat and acidity of the wine, vinegars. But it’s the heat from the peppers that gets me every time! Thank you!
Hi Anna. I'm glad the chicken scarp turned out great for you. It has always been one of our favorites as well.
Jim....so happy to find you! worked as a waitress, in Jersey got 2 stars in N.Y. Times in the 1980, I scribbled the recipe down, & it sounds just like yours didn't have the method, got it now ! really enjoy your video's & your personality, with much appreciation for all you do, your passion show's through, thank you so much.
Hi Ann. Thanks for liking the videos. Glad the recipe sounds the same and I hope you enjoy it!
Absolutely incredible taste ! Truthfully, it was not the easiest to make BUT, definitely well worth it !
Hi Robert. Glad you enjoyed the recipe!
Absolutely delicious! Thank you so much for sharing your recipe! Perfect balance! Looking forward to trying many more of your recipes! I love different versions of old favorites!
Hi Gisele. Really glad you enjoyed it!
Jim I found you recently on YouTube. You cook the way my late Italian MIL cooked and you say so many of the same things. My husband and I love your videos and recipes. Your family is awesome and this recipe is fantastic! Gina in Jacksonville, Fl
Hi Gina. Glad the videos are bringing you back! Thanks for the comment.
James, I am going to make this tomorrow. My question is: can I sub rigatoni for the potatoes? I'd do everything in the oven then expand the sauce, cook the rigatoni to al dente then finish in the sauce.
Thanks
Barry
Hi Barry. You can definitely use pasta instead of potatoes. Your way sounds perfect. Hope you enjoy it.
Hi Jim - I made this last night, all I can say is that my husband said its the best he ever had. I came across you accidentally and have been following you since.
Hi Diane. Glad it was a big hit. I'm happy you're here and enjoying the recipes.
Hi James,
I Plan on making this for guests this Saturday March 19. Is the end result very spicy/hot?
Thanks Ellen
Hi Ellen. If you're worried about the spice, you can cut back or omit the cherry peppers completely. If omitting, I would just serve them on the side. Enjoy!
Hi Jim,
As much as I would like to use hot cherry peppers, I can only find sweet ones. Would pepperoncinos in your recipes be an acceptable substitute for the hot cherry peppers? Thanks a million for you fantastic recipes and videos. I love them.
Cheers,
Owen in St. Louis
Hi Owen. The sweet ones (they are just hot cherry peppers with sugar) or pepperoncino peppers would be great. You can order the hot cherry peppers on Amazon, though they are a bit pricy compared to supermarkets. Enjoy!
I made this for dinner guests and it was a huge hit. Delicious!
Thanks James!
Great to hear, Ellen! Thanks for the comment.
Excellent
I think your site is wonderful - I'll be trying many of your recipes. I'm surprised that your print module doesn't include your web url, to help people find you again after they've printed a recipe.
Hi Kenneth, thanks for your comment! I am going to look into the web url on the recipe card and see if I can change that. Appreciate the feedback!
Think this dish was named by my ancestors❤️ Wow, so good!
Hi Esther, so happy you liked this recipe. Thank you!
I made this today and it was extremely good. As I read all the comments on this post, I can't help but read them in a Long Island accent. It was like you were here. LOL
Hi Rachel, thanks for the comment and happy you liked the recipe! Lol on the accent!
This looks great! Going to try it! The name is familiar, but not the ingredients. I worked for a chef in a low end country club years ago, and he would occasionally make a dish he called "Scarpiella". Chicken breast sliced into strips, then dredged in flour, sauted in an olive oil and butter combo with garlic and crushed red pepper, then, pepperoncini peppers and green olives(with a little of their juices would be added. It was good, but after seeing this, I wonder if his was just made up. Either way, going to try your recipe next week! Thanks!
Thank you, Pierce! I've seen this dish made so many different ways so it doesn't surprise me that the chef you worked for had his own version. I hope you enjoy the recipe when you get around to making it. Let us know how it turned out!
Looks delish
Thank you, Donna!
Hi Jim,
I love your recipes. I’d like to make this for weekend guests. You commented that it can be made ahead of time. How far ahead of time? If made the night before is it good reheated.
Thanks
Laurie
Hi Laurie, thanks for the comment and so happy you're enjoying the recipes. You can make this the night before and reheat the next day. If you're planning to do this, I'd stress the importance of using the bone-in chicken thighs that I used in this recipe since they'll stay juicy. White meat chicken may become too dry if made ahead. I hope that helps.
Great combination of flavors. Delicious!
Thanks, Laurie!
Jim,
Great job with this dish, never did it this way before and it came out great. Love your channel, maybe it’s just the comfort of your Long Island accent (pretty sure), being from Queens, but your recipes are spot on. Keep um comin’
Pete
Hi Pete, I appreciate the comment and am so happy you're enjoying the channel and recipes!
Jim
Thank you so much for your abundance of high quality recipes and excellently formatted content.
This is now my “go to” site
Thanks again and please keep the content coming
Anthony
Hi Anthony, I really appreciate the comment and I'm so happy you're enjoying the recipes!