Chicken Scarpariello combines crispy chicken and potatoes, sweet fennel sausage, red bell peppers, and spicy cherry peppers in a pungent vinegar-based sauce. This sweet and sour dish is perfect for gatherings and special dinners, but so good you may just make it all the time!
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Editor’s Note: Originally published on Novemener 14, 2020. Updated with all new pictures, expanded information, and improved recipe on October 4, 2024.
Chicken Scarp, or pollo alla scarpariello in Italian, translates to “shoemaker style chicken” in English, but in my experience, and after asking several restaurant staff on Long Island, the consenses is that it means “chicken with a bunch of stuff”.
This beloved dish graces the menus of many Italian family-style restaurants and each one adds their own spin; I’ve seen it made with mushrooms, green bell peppers, pearl onions, and even olives.
Despite the variations, the chicken and vinegar seem to be constants for chicken scarpariello, and are key ingredients in my recipe for scarpariello chicken wings.
Chicken Scarp is an all-in-one dish but is great alongside garlicky greens such as sauteed broccoli rabe or sauteed spinach.
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And if you love the tangy sauce used here for chicken scarp, I use a similar sauce to top my pan fried meatballs – they’re amazing!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Bone-in chicken thighs are my preferred cut for chicken scarp. You can also make this with boneless skinless thighs, or chicken drumsticks. Yes, you guessed it, dark meat yields better results with this dish!
- Sausage. My go-to is Italian fennel sausage but you can also use spicy Italian sausage if the mood strikes you.
- Peppers. I love the combo of the sweet red bell peppers and hot cherry peppers. You could also include other types of vinegar peppers, such as peppadew.
- Wine. Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat your oven to 425f and set the rack to the middle level. Slice 2 pounds of small potatoes in half, slice 2 large red bell peppers into 1/4″ strips, halve 15 cloves of garlic, and quarter 5 large cherry peppers, removing the seeds. Mince 1/2 cup of Italian flat-leaf parsley. Toss the potatoes with 6 tablespoons of olive oil and season with 1/2 teaspoon of black pepper and 1 1/2 teaspoons of Diamon Crystal kosher salt and spread them onto a parchment paper-lined baking sheet, cut side down. Roast the potatoes in the oven for 30 minutes or until nicely browned on the bottom sides.
- Cut off any excess overhanging fat from 3 pounds of chicken thighs, then dry them very well with paper towels and season with 1/2 teaspoon of black pepper and 1 1/2 teaspoons of Diamond Crystal kosher salt and set aside. Note: I like to season the thighs right before searing them in step 5 below so that they don’t wick off excess moisture, but either way will work.
- Heat a large oven-safe pan to medium heat with 2 tablespoons of olive oil and 1 1/2 pounds of Italian sausage and sear until the sausages are brown, but not cooked all the way through, about 7-10 minutes total. Remove the sausage links and once cool enough to handle, slice them into bite-sized pieces and set aside.
- Add the bell pepper slices and cook for a few minutes or until they begin to soften, then set aside with the sausage and tent with foil to stay warm.
- Add the chicken to the same pan, skin side down, and sear until golden, then flip and cook for another 3-4 minutes. Use a bit more olive oil if needed and work in batches to prevent overcrowding the pan. Once seared, move the chicken to a plate and tent with foil to stay warm.
- At this point if there is too much oil or fat in the pan, discard some leaving about 1/4 cup in the pan. Add the garlic cloves and saute until golden, then add the cherry peppers and cook for 2 minutes.
- Add 1 1/4 cups of dry white wine and 3/4 cup of red wine vinegar and turn the heat to high. Boil the mixture for 5-7 minutes or until the liquid reduces by half, then scrape the pan with a wooden spoon to dislodge any brown bits.
- Add 1 1/4 cups of no-sodium chicken stock and bring to a boil until the liquid reduces by half, about 5 minutes, then turn off the heat.
- Add the bell peppers, sausage and potatoes, then toss to coat. Nestle the chicken pieces into the pan with the skin side facing up and spoon the sauce on top of everything and cover tightly with foil. Bake for 20 minutes at 425f, then remove the foil and continue to bake for another 15-20 minutes or until the chicken reaches an internal temperature of at least 185-195f. Note: if the pan you used cannot accommodate all the ingredients, simply move everything to a baking dish or large roasting pan as I’ve done in the pictures below.
- When the chicken has finished cooking, add the parsley and toss to coat. Serve immediately and enjoy!
Top tips
- Use dark meat. Chicken thighs are juicier and far more forgiving to cook with. I highly recommend using them for chicken scarp over chicken breasts.
- Use homemade chicken stock. Whenever possible, I recommend using homemade chicken stock. It not only gives you greater control over the sodium levels in your dishes, but it elevates the flavor.
- Thickening the sauce. If you find the sauce to be a little thin toward the end, you can strain it and cook in a pan to further reduce. If you properly reduced it in stages, initially, this step is almost always not needed.
More chicken recipes
If you love chicken scarpariello, be sure to try these other great chicken recipes!
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Chicken Scarpariello
Ingredients
- 1/2 cup (120ml) extra virgin olive oil divided
- 1 1/2 pounds (680g) Italian sausage
- 3 pounds (1.4kg) chicken thighs trimmed of overhanging fat
- 1 tablespoon (10g) Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 2 pounds (908g) small potatoes cut in half
- 2 large red bell peppers sliced into 1/4" strips
- 15 cloves garlic halved
- 1 1/4 cups (300ml) dry white wine
- 3/4 cup (180ml) red wine vinegar
- 1 1/4 cups (300ml) no-sodium chicken stock
- 3 large hot cherry peppers or to taste, quartered and seeds removed
- 1/2 cup minced Italian flat-leaf parsley
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Instructions
- Preheat oven to 425f and set the rack to the middle level. Toss the potatoes with 6 tablespoons of olive oil and season with half of the salt and pepper. Spread the potatoes out onto a parchment paper lined backing sheet cut side down. Roast the potatoes for 30 minutes or until nicely browned on the bottom sides.
- Heat a large (14-inch works well) oven-safe pan to medium heat with the remaining olive oil. Add the sausage links and sear until brown but not cooked all the way through (about 7-10 minutes total). Remove the sausage links and set aside. When the links are cool enough to handle, slice into bite-sized pieces.
- Add the bell pepper slices and cook for a few minutes or until they begin to soften. Remove the peppers to the same plate with the sausage and set aside and tent with foil to keep warm.
- Dry the chicken pieces very well with paper towels and season with the remaining salt and pepper on all sides. Using the same pan, sear the chicken pieces skin side down until golden and crisp then flip and cook for another 3-4 minutes. If required use a bit more olive oil for searing. Work in batches to not overcrowd the pan. Place the seared chicken pieces on a plate and tent with foil to keep warm.
- If there is too much oil and fat in the pan, pour it out, leaving a 1/4 cup in the pan. Add the garlic cloves and saute until golden, then add in the cherry peppers and cook for 2 minutes.
- Add the white wine and vinegar and turn the heat to high. Boil for 5-7 minutes or until the liquid reduces by half. Make sure to scrape the pan with a wooden spoon to dislodge all of the flavor bits.
- Next, add in the chicken stock and bring to a boil once more and again reduce by half (about 5 minutes) then turn off the heat.
- Add the bell peppers, sausage, and potatoes. Toss to coat. Nestle the chicken pieces into the pan with the skin side facing up. Spoon the sauce on top of everything then cover the pan tightly with foil. Bake for 20 minutes then remove the foil and continue to bake for another 15-20 minutes or until the chicken reaches an internal temperature of at least 185-195f.
- RIght when the chicken has finished cooking, add the parsley and toss to coat. Serve immediately. Enjoy!
Notes
- Chicken thighs are juicier and are far more forgiving to cook with. They are recommended for this dish.
- If you don’t own a 14-inch pan, the dish can be baked in a large baking pan.
- 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 such as Pinot Grigio, and Sauvignon Blanc both work well for the wine component of this recipe.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated covered with foil in the oven at 325f until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 14, 2020. It was completely updated on October 4, 2024.
Hi Jim
I used to go to a restaurant in East Rutherford NJ called Jerry’s. In my humble opinion – they made the best Chicken Scarp ever! Years ago Jerry passed away and the restaurant and all their wonderful recipes are gone! I have been searching for a Chicken Scarp recipe for some time and tried many that were just awful, soupy soggy messes. But OMG! Your recipe and technique is fabulous! On my first try it came out perfect…I made one alteration — I added a little of the cherry pepper brine to the sauce. We like it extra tangy. Thank you so much for posting this recipe and making it so easy to follow.
Hi Arlene, so happy you enjoyed this one and really appreciate the comment!
My son-in-law loved this Chicken Scarpariello, Told my daughter “it was the best dish he ever had” and the most I saw him eat, in 30. years. He wants the recipe so he can try to make it with venison.
Best wishes with your show.
Hi Fayette, thanks for the comment and so happy you all enjoyed this one!
Made this dish today since I had the time due to the Holiday and was off work. Both my kids loved it and said they would definitely eat it again, and coming from my 16yr daughter that is high praise as she may be one of the pickiest eaters ever.
Hi Jeff, I’m so happy to hear that you and the kids enjoyed the scarpariello and really appreciate the comment!
Love all your recipes! This one is amazing. I crisped up the chicken in the air fryer then finished it in the oven with the rest of the ingredients! It will be on rotation in my house! Thank you 😊
Hi Clara, thanks for the comment and so happy you liked the recipe! Thanks for adding the tip about the air fryer, I’m sure it will help other readers!
I had never heard of this recipe until I watched Beat Bobby Flay. We tried your recipe tonight and it was delicious! My chicken thighs stayed crispy while baking with the delicous peppers and Italian sausage. Loved the sauce that it created. I will be making this again and will follow you for more recipes.
Hi Laurie, thanks for the comment and so happy you enjoyed! I’ll need to check out Bobby’s version to see how it differs.
Hey Jim, just made this and it came out perfect, will be doig this recipe more in the future.
Hi Robert, thanks for the comment and so happy you enjoyed this one!
Absolutely delicious recipe. Tried this for Christmas Eve dinner and wow! It was so tasty. Will definitely make this again.
Hi Michelle, I’m so happy you enjoyed the scarp and appreciate the comment!
Hi Jim,
So excited to see my favorite chicken dish made by you, never had a recipe from you that wasn’t outstanding!
My question is that I have seen other recipes for this dish using the vinegar from the cherry pepper jar instead of red wine vinegar, what do you think of that idea?
Otherwise I plan to make it exactly as your recipe directs, as they are spot on and never disappoints!
Thanks for what is sure another winner 👏👏👏
Hi Laurie, thanks for the comment and so happy you’re enjoying the recipes. I think using the cherry pepper vinegar is a great idea! I say go for it and enjoy!
I had some problems with the recipe. I used yukon gold type potatoes , they browned but did not hold up as well as russets. In addition I fried the chicken in the fat from 5 Costco mild Italian sausage. I should have thrown out all the fat because the dish was way to fat. After I placed the potatoes on the chicken and refrigerated it I was unable to clear the inch of fat from the top . The flavors were spot on , the chicken the mildest ever. Next time I will learn from my mistakes. . There is a chicken and vinegar recipe from Ed Giobbi , another New York Italian (Katonah). His recipe ” Pollo Con Cavolfiore is different but another keeper. Thanx . I have my grandson watch your son, the taster, to encourage him to try different things.
Hi Saundra, thanks for the comment and for sharing your experience. Thanks for the suggestion, and so happy you’re enjoying the videos with your grandson!
This was delicious and so easy. It is the perfect dish for a large group of people. I should have added more cherry peppers to the dish. I was worried it would be too much heat. They add a great sweet heat to the dish. Question: If you want to make it ahead of time for a party, Could you make this dish to the point before putting the dish in the oven, refrigerate it and then bake it the next day (taking it out of the refrigerator for a while before hand to take the chill off)? Thanks for a great recipe.
Hi Cherie, I’m so happy you liked the recipe and I agree on the cherry peppers, I love them! Yes, you can make this ahead and put it in the oven the next day. Thanks for the comment!
My comare (godmother) made a vinegar chicken dish that I only had once at her house and was nuts for. I’m going to make this for my family this weekend. Watching the video gives me extra inspiration. I’m 71 and the emotions that your recipes evoke take me back to my childhood on Lawn Guyland. Living in Montana I have to order specialty food items online often. I was a professional private cook for most of my life but I am learning how to make the food I grew up with through your site. Salute!
Hi Nancy, thank you for this wonderful comment. Food and cooking in general can stir up all sorts of emotions and nostalgia and it’s one of the reasons why we do what we do! I hope you enjoy the recipe when you make it this weekend!
What a great recipe Jim. I’ve been making your Pasta dishes on a regular basis now & just love those, so decided to try this one after watching the video from my latest email sent two days ago. What a hit this recipe made with my hubby. It was delicious.!! Just love the way you present your program & instructions on video, Thanks again.
Hi Delyse, I’m so happy to hear that you’ve been enjoying the pasta recipes, and now the chicken scarp. Thanks for the comment!
This recipe was great. My chicken scarpariello was the best I ever had. Loving your recipes. I also made your Bolognese and was terrific.
Hi Teresa, thanks for the comment and so happy you loved the scarp and the bolognese!
Can I use chicken breasts?
Hi Joy, yes, you can but they may get a little dry. Chicken thighs are a bit more forgiving to work with as it’s hard to overcook them.
Hi Jim, Im excited to try this recipe! I have all the ingredients but the largest pan I have is a 13” All-Clad non-stick hard anodized square pan, will that work?
Thanks,
Kristan
Hi Kristan, I’m so happy you’re going to try this recipe. I’m thinking that pan might not be big enough to hold everything so I recommend you can use it for whatever will fit without overcrowding, and then if you have a different pan put the rest in there. Hope you enjoy it!
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!
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!
Great combination of flavors. Delicious!
Thanks, Laurie!
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.
Looks delish
Thank you, Donna!