Chicken Scarpariello

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This Italian-American dish has it’s roots in Southern Italy. It’s exact origins are hard to determine, but the meaning of ‘scarpariello’ is cobbler or shoemaker. A dish invented to make use of the leftovers from Sunday dinner. There are many ways to prepare this dish and this is just one way I make it. The important element that makes this dish what it is that vinegary bite you get from the cherry peppers.

Chicken Scarpariello

A hearty dish that can be prepared in one pot!
Course Main Course
Cuisine Italian


  • oven safe pan


  • 4 Pieces Bone-In Chicken (I have legs and thighs)
  • 6-8 Sausage links (Sweet, hot or a combo of both)
  • 2 Red Bell Peppers, sliced
  • 2 Yellow Onions, sliced
  • 3 Garlic Cloves, minced
  • 1/4 cup Sliced Cherry peppers in vinegar
  • 3 tbsp Vinegar from the jar of peppers
  • 1/3 cup White Wine
  • Salt & Pepper to taste


  • Start by prepping your vegetables. Slice the peppers and onions and mince the garlic.
  • Pat the chicken dry and season with salt, pepper, and garlic powder.
  • Preheat the oven to 400℉.
  • Into an oven safe pan, add a few tbsps of olive oil and sear the chicken on all sides. Remove them from the pan and add the sausage and sear on all sides. Remove from the pan and set aside while you prepare the sauce.
  • Add a few more tbsps of olive oil, add the onions and peppers, season with salt and pepper and cook for a few mins until they start to soften. Add the garlic and saute until peppers are tender, about 5-8 mins. Add white wine to deglaze the pan and cook out the alcohol for a few mins.
  • Add in the cherry peppers along with the vinegar from the jar. Stir to combine, then add the meats back in. Place in the oven and bake for about 45 mins. Check the chicken with a thermometer, it should reach 165℉.
  • I served this over a bed of mashed potatoes or a side of roasted potatoes.
Keyword chicken, chicken scarpariello, one pot meal
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